Asian Wontons with Vegetable Medley

Food and Prop Styling by Shiri Feldman
Food Prep by Chef Suzie Gornish
Photography by Felicia Perretti

Have you overbought on kreplach? Instead of leaving them in your freezer to get freezer-burned, turn them into a delectable appetizer. With this flavorful Asian sauce and medley of vegetables, no one will ever know your little secret!

SERVES 6

• 1 14-oz (400-g) bag frozen beef or chicken kreplach (wontons), defrosted
• 1 cup oil, for frying

Asian Sauce

• ½ cup soy sauce
• 2 cubes frozen ginger
• 2 cubes frozen garlic
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 2 Tbsp garlic chili sauce
• ¼ cup chicken broth
• 1 cup water
• 1 bunch scallions, sliced

Vegetable Mixture

• 3 Tbsp olive oil
• 2 large carrots, julienned
• 1 bunch celery, thinly sliced at an angle
• 1 shallot, cut into rounds
• 1 cup snow peas
• 6 mini bunches checked bok choy, leaves separated (optional)

Garnish

• 4 scallions, sliced
• sesame seeds

In a small saucepan, heat oil and deep-fry the wontons until golden.

Prepare the sauce: Place all the ingredients except the scallions in a medium saucepan and bring to a boil. Lower heat, add scallions, and simmer for 15 minutes.