Categories: Appetizers, Chinese 
      Yield: 1 servings 
  
      2 tb Peanut oil                          2 ts Dark sesame oil 
  1 1/2 tb Grated fresh ginger                 2 tb Tamari soy sauce 
      2 md Garlic cloves, pressed             50 ea Wonton wrappers 
      2 ea Tofu cakes, crumbled                     Bowl of lukewarm water 
    1/2 c  Finely chopped scallions                 Cornstarch for dusting 
  
  Heat peanut oil in a wok.  Sizzle the ginger & garlic briefly then add tofu 
  & stir-fry for a few minutes.  Add scallions, sesame oil & tamari & stir 
  well.  Set aside to cool. 
   
  Set up a work area with wonton wrappers, water & cornstarch.  Place a 
  wrapper in front of you in a diamond position.  Drop a heaping teaspoonful 
  of filling in the centre of the wrapper.  Moisten all 4 edges with water & 
  pull the top corner down to the bottom, folding the wrapper over the 
  filling to make a triangle.  Press edges firmly to make a seal.  Bring left 
  & right corners together above the filling.  Overlap the tips of these 
  corners, moisten with water & press together.  Place completed wrapper on 
  the corn-starch platter & continue till all wrappers are used. 
   
  FOR SOUP: Drop wontons into boiling water & cook for 5 minutes.  Drain. 
   
  TO FRY: Heat 2 to 3 cups of oil in a wok till hot.  Deep fry wontons in 
  batches till golden, 2 to 3 minutes on each side.  Drain.  Serve with 
  dipping sauce or duck sauce. 
   
  Uncooked wontons will keep in the freezer for a good 2 months if well 
  wrapped.  Thaw before frying, but they can be boiled straight from frozen & 
  cooked 2 minutes longer. 
   
  "Sundays at Moosewood Restaurant Cookbook"