Edamame And Shiitake Fried Wontons Recipe

Tanika Douglas' edamame and shiitake fried wontons are wonderful. They offer a variety of delicious flavors and textures to enhance your appetizer game. Imagine perfectly cooked edamame, finely chopped white cabbage, grated shiitake mushrooms, garlic, and ginger. 

1 tablespoon + 4 cups vegetable oil, divided 1 ½ cups edamame, roughly chopped ¼ head white cabbage, finely chopped 5 ounces shiitake mushrooms, grated 3 garlic cloves, minced 2 teaspoons grated ginger


¼ teaspoon white pepper 2 tablespoons soy sauce 40 wonton wrappers 2 scallions, sliced For the dipping sauce 4 tablespoons soy sauce 4 tablespoons black vinegar 4 tablespoons chili oil


The edamame, white cabbage, shiitake mushrooms, garlic, and ginger should be added to a big pan that is set over medium heat. One tablespoon of the vegetable oil should also be added to the pan.   

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For ten minutes, while tossing the mixture on occasion, sauté the vegetables until they have become more tender. Add the white pepper and soy sauce and stir to combine. 

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The mixture should be allowed to cool to room temperature after the pan has been removed from the heat. Once you have placed one wonton wrapper on a cutting board, place one heaping teaspoon of the filling in the middle of the wrapper. 

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To clean the wonton wrapper, first dip your finger in water and then run it down the edge of the wrapper. The wonton should be folded into a semicircle, and then the two loose ends should be pulled together to form an envelope.

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 Make certain that each seam is completely sealed. Create the remaining wontons by repeating the technique described above. The remaining vegetable oil should be added to a big, deep pan in which it is placed over high heat. 

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To reach 360 degrees Fahrenheit, heat the oil. A paper towel should be used to line a plate. The wontons should be deep fried until they are golden brown and crispy. Add ten wontons at a time to the heated oil. 

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Take the wontons out of the oven using a slotted spoon or tongs, and then set them on the paper towel so that the excess oil may be absorbed. 

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The soy sauce, black vinegar, and chili oil should be combined in a small basin and stirred together. Scallions should be used to decorate the wontons, and they should be served alongside the dipping sauce.

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