1 cup shredded veggies (I usually use just cabbage and carrot)
10 wonton wrappers
Dash of olive oil
2 teaspoons sushi seasoning (or mirin)
3 Tablespoons tamari or soy sauce
Instructions
Saute the veggies in a touch of olive oil until they are cooked and then set aside.
Mix the tamari and sushi seasoning together in a bowl and set aside.
Get a small bowl of water and your wrappers ready so it is all laid out in front of you.
Place a small amount of the veggie mix into the middle of each wrapper, and then dip your finger in water and trace it along the edge of the wonton wrapper (so when they join together they stick), then fold (either by hand, and go along squishing each edge - you can also go and make little folds as you go, or place it in the little gadget and squish together really well.) Make sure your edges are stuck together.
Once you've made all of your wontons, turn on the frypan (must be one you can put a lid on) and put a dollop of olive oil in. Get a small jug of water ready (you don't need a lot - a few tablespoons worth).
Place all the wontons in the frypan and fry for a few minutes with the lid off until one side is golden brown. Then, place a tiny bit of water in the frypan (about 1 tablespoon) and quickly cover with the lid. This will steam the other side of the wontons, and this is what makes them all shiny. Let them steam and sizzle for about a minute until the water has evaporated, and serve.
Notes
This serving makes 10 wontons. You can buy wonton wrappers at the oriental store, and they can be frozen so you don't need to use all of them.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/easy-vegetable-wontons/