Yellow Split Pea Wontons
These are vegan but you can add minced bacon to the base and add that smoky flavor. The key to this recipe is to make the base the day before so it has time to chill. Once cooled the mixture forms into patties easily and can be made and held in the fridge for 3 days or frozen for convenient meals.
- 1 package wonton wrappers, round or square
- 1 cup split peas, yellow or green
- 1 can coconut milk
- 1 cup water, or stock
- 1 cup onion, yellow; minced
- 2 tsp ginger, fresh; grated
- 1 tbsp garlic, minced
- pinch turmeric
- 1 tbsp cilantro, fresh; minced
- 1 tbsp Thai basil, slivered
- 1/4 cup carrot, grated
- 2 green onions, slivered
- lime zest, if available
- 2 tsp salt, kosher
- 1/4 tsp pepper, black; fresh ground, ideally
- 1 quart grapeseed oil, or vegetable oil; for frying
- In a medium sauce pan on Medium high add vegetable oil, onions and 1 tsp of the salt and sauté onions for 3 minutes until just caramelizing. Turn down to medium low and add garlic, ginger and minced mushrooms
- Add water or stock, coconut milk, split peas, salt and pepper.
- Simmer for 20 minutes then add grated carrot and cook until peas and carrots are tender.
- Puree 2/3 of the mixture then add back the remaining split peas, fresh herbs and slivered scallions.
- Adjust seasoning and cool mixture for one hour or ideally overnight.
Forming the wontons:
- Lay with the point of the wrapper facing 12 and 6 o’clock
- Add 2 teaspoons of the filling in the center of the wrapper
- Wet one half of the wrapper just along the edge. Fold the other side over and pinch out the air
- Crisscross the corners over each other and place on parchment, wax paper or a pan lined with corn starch.
- Proceed to the next until all are stuffed
- At this point, freeze or fry in a pot of oil at 350 degrees
- Once golden brown, remove from oil with slotted spoon and drain on paper towel.
- Serve with sauce of your choice. A Thai peanut sauce or sweet chili sauce such as May Ploy would both compliment this flavor combination.