• jennifer8761

JAMMIN' WONTONS

Updated: Mar 11


  • Garden Pilaf, prepared as directed 1⁄4 lb shitake mushrooms, chopped

  • 1 bunch fresh basil, chopped

  • 4 green onions, chopped

  • Emily G's Jalapeno Raspberry Jam

  • Wonton Wrappers, cut in half to form triangles 1 t sesame oil, divided

  • 3 t vegetable oil, plus more for frying

  • 2 t low sodium soy sauce

  • water


Sauté shitake mushrooms in 2 tsp vegetable oil. Remove from heat and cool. In large bowl combine prepared Garden Pilaf, shitake mushrooms, basil, green onions, sesame oil and soy sauce. For each wonton, lay a triangle flat. Brush sides with water. In center of wonton, place a small spoonful of the Garden Pilaf mixture. Fold over and seal sides to form a triangle. Continue for each wonton. Deep fry in vegetable oil.

Jalapeno Raspberry Dipping Sauce Combine 1⁄4 cup of jam and a tablespoon of water in a saucepan. Bring to a simmer over low heat. Pour into dipping bowl and allow to cool.