Vegetarian Wonton and Wartip

At least a few times a year, I like to make up a big batch of wonton and wartip. The good thing is that any leftovers can be frozen and used later.

I normally use shiitake mushrooms, water chestnuts, bamboo shoots and chives for the wartip and I swap the chives with shallots and chinese cabbage for the wonton. A couple of eggs and some corn flour helps bind the ingredients better.

The wonton just need to be cooked long enough so that they float. The trick to the wartip is after they have browned, pour about 1/8 cup of warm water into the hot pan and cover with a lid to let it steam. This gives the wartip's pastry the chewy but crunchy texture that is so important.