Fried Won Tons
By Chef Tom Fraker

1/3 cup scallions chopped
4 tablespoons Ginger Root minced
8 Organic Carrots shredded
8 Organic Celery Hearts shredded
2 cups Red Cabbage shredded
1/2 cup Napa Cabbage shredded
1/2 cup Soy Sauce
1 cup Rice Wine Vinegar
1/2 cup Sesame Oil
1/8 teaspoon Sugar
Salt and Pepper to taste
Canola Oil as needed

Combine all the ingredients, except the oil and the won ton wrappers, in a bowl and stir to mix together well.

Take one won ton wrapper and place it on a working surface in a diamond shape and moisten the edges with water. Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in. Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner. Press down to seal.

Then moisten the left corner and bring it over to meet the right corner. Press to seal.

A properly made won ton is commonly described as resembling a nurse's cap.

Heat the wok and add oil. Add the won tons, a few at a time, sliding them in carefully.

Deep-fry the won tons in batches until they are golden brown, turning to make sure they brown evenly.

Drain on paper towels. Won tons should be served as soon as possible to ensure they remain crispy.

May serve won tons with a mix of wasabi paste and soy sauce for dipping.

Servings: 60