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1 red bell pepper, seeded and diced
1 yellow onion, peeled and diced
1 tablespoon olive oil
2 cups thinly sliced white mushrooms
4 scallions, cleaned and chopped
2 teaspoons sweet curry powder
2 teaspoons lime juice
2 tablespoons chopped cilantro
12 3-inch won ton wrappers
1 egg, lightly beaten
Canola oil for frying |
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To prepare the filling: Place the red bell pepper, yellow
onion, and olive oil in a preheated sauté pan. Cook over
medium-high heat for 2 minutes; add the mushrooms, scallions and
curry powder. Continue to cook for 4 to 5 minutes or until mushrooms
are tender. Add lime juice and cilantro to the filling and season
to taste with salt and pepper. Cool the filling until you are ready
to assemble the dumplings.
To prepare the dumplings: Lightly brush one side of the
wonton wrappers with egg. Place a spoonful of filling in the center
of the wrapper. Fold the wontons into a triangle and gently press
the sides together. Continue this process with the remaining wontons.
Fry the dumplings in the canola oil just prior to serving.
Serves 4 |
