Veggie Wontons

These wontons rarely make it to the table in my house. Try serving these with an icy cold Chinese beer like Tsingtao.

Ingredients
1 package wonton wrappers
1 box vegetarian "sausage patties" (not veggie links!)
1 c. scallions, very finely minced
3 T. soy sauce
1-2 t. toasted sesame oil

Oil for frying
Water for sealing wontons

To prepare
In a bowl, crumble sausage. Add remaining ingredients and blend well. Let stand for at least 30 minutes to let the flavors infuse. This filling can also be mixed a day or two before using.

Spoon a heaping teaspoon or so of "sausage" mixture into the center of each wrapper. Rub a little water along the two far edges with your finger, then fold wrapper over to make a triangle. Press and seal the edge. Then fold in two points of the triangle to make a sailboat shape.

Heat at least a half-inch of vegetable oil in a heavy skillet to about 350 degrees. Carefully slide wontons into hot oil and cook until golden brown. Remove from pan with a slotted spoon and drain in a single layer on paper toweling.

Serve immediately with one of our favorite dipping sauces, applesauce, or pepper jelly. If you must, you can wait to serve wontons for a little while but be sure to keep them covered in the oven on low temperature so they don't dry out.

Note: Wontons can be filled a few hours ahead of frying and serving, but to avoid them getting soggy or sticking together, place on wax paper in a single layer and refrigerate.

TWIN MARQUIS makes a vegan wrapper and is available in most markets!