Wednesday, June 1, 2011

Sweet Pea Cream Cheese Wontons, 3-2-1 Mustard Dip

This recipe came about in my efforts to make dinner with what I already had in the kitchen. Sometimes I just always end up with such random ingredients in weird amounts and I like to make sure they get used before buying more stuff.
This pea filling worked great inside the wonton skin. The outside was crunchy and the inside had a soft, creamy texture with little pops of sweet green peas in every bite.

Sweet Pea Cream Cheese Wontons
2 tbl extra virgin olive oil
1/2 red onion, small dice
3 cups frozen green peas
4 garlic cloves, minced
1 tsp red pepper flakes
1/2 tsp black pepper
1/2 tsp red Hawaiian sea salt
2 tbl nutritional yeast
2 tbl chopped fresh cilantro
1/2 cup vegan cream cheese
wonton wrappers
canola oil for frying

Heat the oil in a pan and saute the onion over medium-high heat until soft and translucent,5 minutes. Add the frozen peas and continue to saute for 4 more minutes to thaw the peas. Add the garlic, red pepper flakes, black pepper, sea salt and nutritional yeast and cook until the garlic is toasted and fragrant, 2 minutes. Add the cilantro and cream cheese and stir until the cream cheese has coated all of the mixture. Remove from heat and taste to season.
Prepare 20 wonton skins on a counter. Dab the edges of 4 wonton wrappers at a time with water. Put a small scoop of filling in the center and fold over to make a triangle. Continue until all the filling has been used up.
Heat the canola oil in a pot until 350 degrees. Fry the wontons until golden brown, 3 minutes. Sprinkle with sea salt immediately.

3-2-1 Mustard Dipping Sauce
3 tbl vegenaise
2 tbl dijon mustard
1 tbl organic light brown sugar
1/4-1/2 tsp sambal, to taste

Combine all of the ingredients and chill for at least 15 minutes.

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