Smoky Wontons

Instructions

1. 1

   Press your tofu between paper towels with a weight on top for about 10 minutes to remove excess moisture, then crumble it with your hands into small pieces.

   Tip: Pressing tofu prevents watery filling and helps it absorb the smoky flavors better.

2. 2

   Heat 1 tablespoon of sesame oil in a large pan over medium high heat and add your chopped mushrooms, cooking them for about 5 minutes until they release their moisture and begin to brown.

   Tip: Don't skip browning the mushrooms as it concentrates their savory flavor.

3. 3

   Add the minced garlic and cook for another minute until fragrant, then add the crumbled tofu and smoked paprika, stirring constantly for 2 minutes to coat everything evenly.

   Tip: The smoked paprika releases its oils when heated, intensifying the smoky taste.

4. 4

   Pour in the soy sauce and toss everything together, then remove from heat and stir in the chopped green onions. Let the mixture cool for a few minutes before filling.

   Tip: Cooling the filling prevents the wonton wrappers from getting soggy too quickly.

5. 5

   Place about 1 teaspoon of filling in the center of each wonton wrapper, wet the edges with water, and fold into a triangle, then bring the two corner points together and press to seal into a pouch shape.

   Tip: Not overfilling keeps them from bursting open during cooking.

6. 6

   Heat the vegetable oil in a deep pan or wok to about 180 degrees Celsius, then carefully add the wontons in batches, frying for about 3 minutes until they turn golden brown and crispy.

   Tip: Don't overcrowd the pan as it lowers the oil temperature and creates soggy wontons.

7. 7

   Use a slotted spoon to transfer the wontons to a paper towel lined plate to drain any excess oil, and serve while they're still warm and crispy.

   Tip: Serving immediately preserves the crispiness that makes these wontons so satisfying.