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Makes about 45 - 50 wontons
1/2 cup mashed firm tofu
1 green onion, diced
4 water chestnuts, chopped
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten
1/4 teaspoon salt
Pinch of pepper
1 tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1 teaspoon sesame oil
45 wonton wrappers, or as needed
3 to 4 cups oil for deep-frying, as needed
Hoisin sauce or soy sauce for dipping, as needed
To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.
Deep-fry the wontons until they are golden and crispy (about 2 minutes).
Serve with hoisin sauce or soy sauce.