Wontons with Mexican filling
Votes: 2
Time: 45 min.
Quantity: for a large company
Quantity: for a large company
Despite wontons' Asian origins, their flavor takes on a whole new meaning when filled with a typical Mexican vegetable mix: tomato, avocado, corn, and red onion. All the vegetables are cut into small, corn-sized cubes, wrapped in dough, and the wontons are deep-fried for a few minutes until golden and crispy. To serve, serve with a sour cream dipping sauce with lime zest and cilantro; it perfectly complements the flavor of the vegetables. A great treat for home parties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 36 square wonton dough sheets
- 3 ears of corn, husked
- 1 small lime
- 1.5 cups sour cream
- 1/4 cup fresh cilantro, finely chopped
- 2 tsp hot sauce
- 2 plum tomatoes, diced (about 3/4 cup)
- 1 medium avocado, diced (about 3/4 cup)
- 0.5 cup red onion, finely diced
- Vegetable oil, for frying
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Recipes with similar ingredients: wonton dough, corn, plum tomatoes, Avocado, lime juice, sour cream, red onion
Cooking the dish according to the recipe:
- Place the corn in a steamer basket over a pan of simmering water. Cover and cook for 8 minutes.
- Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon of lime juice. Add the sour cream, cilantro, hot sauce, and 1/4 teaspoon of salt and mix well; set the sauce aside.
- Remove the corn from the steamer and let it cool slightly, then cut the kernels from the cob. Mix in a bowl with 0.5 teaspoon of salt.
- Line a large baking sheet with paper towels, then arrange the wonton sheets on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado, and 1/4 teaspoon red onion in the center of each piece.
- In a large saucepan, heat about 4 cm of vegetable oil until it reaches 190°C on a deep-fry thermometer (or insert a wooden skewer into the oil to check the temperature; bubbles should form around it).
- Wet the edges of each dough sheet with water, then fold in half diagonally to enclose the filling and form a triangle; gently press to seal. Working in batches, lower the wontons into the hot oil with tongs and fry for about 1 minute. Flip and fry for another 30 seconds, or until golden brown. Transfer to paper towels to drain. Serve with cilantro and lime.
Author of the recipe - Elizabeth Spano is an advertising executive and cooking show host.
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