Soy Dipping Sauce - Cuisinart CDF-100 Recipe Booklet

Cuisinart cdf-100 fryer: user guide

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Instruction and recipe booklet (49 pages)

Instruction and recipe booklet (32 pages)

User manual

Table Of Contents

Table of Contents

1-2

tablespoons finely chopped fresh ginger

teaspoons soy sauce

teaspoons sesame oil

tablespoon rice vinegar

wonton wrappers

water and cornstarch for sealing wontons

Pour the vegetable oil in a 2-quart sauté pan over medium heat.

Add the shallot, carrot, celery, and jalapeño and sauté for about

3 minutes, until vegetables soften slightly. Add the garlic,

mushroom, and bell pepper and continue to cook for an additional

3 to 4 minutes. Stir in ginger, soy sauce, sesame oil, and rice

vinegar and cook for about 1 minute. Taste and correct seasoning

if needed. Remove from heat and allow to cool before assembling

wontons. Filling can be prepared ahead – cool and refrigerate until

ready to assemble wontons.

Prepare a work area equipped with small bowl of water and pastry

brush, small bowl of cornstarch, large plate or cutting board dusted

with cornstarch, package of wonton wrappers*, and wonton filling.

On a clean, dry surface, line up 3 to 6 wonton wrappers at a time.

Place ½ tablespoon of filling in the middle of each wrapper. Brush

the edges of the wrappers with water. Then fold the wrappers. If

using square wrappers fold into a triangle and then press the edges

tightly with your fingers in order to seal the wonton. Then, fold again

so that the points on the longest side of the triangle meet, pressing

them so that they adhere. If using round wrappers, fold circle in half

pressing with your fingers to seal the dumpling. Leave as is or crimp

the edges using your thumb and first finger. Continue to fill the

remaining wontons. Keep the prepared wontons on a clean tray or

cutting board and dust them with plenty of cornstarch. Once finished,

cover in plastic.

™

Fill the Cuisinart

Deep Fryer to the maximum line with vegetable oil.

Preheat to 375˚F. When oil is ready, fry wontons in batches. Fill the

basket, in the up position, in a single layer of wontons (about 3 to 4).

Do not overcrowd. Lower basket into oil and fry for about 1 minute,

until golden and crispy. Lift basket and let the oil drain out. With a

pair of tongs, place wontons on layered paper towels to drain, and

season lightly with salt. Repeat with remaining wontons and serve

immediately.

Serve wontons with a soy dipping sauce.

*Note: When using wonton wrappers, it is important to keep them in

their package or wrapped in plastic until you use them, as they can

easily dry out.

For shrimp wontons: Process 8 ounces of cooked shrimp with

1 egg white and stir into the cooled vegetable mixture before

assembling wontons.