{Mrs. Ray's} Bok Choy Wontons

Hey you! Did you get a chance to check out all of the Easter Eggs over at It's Overflowing? Today {Wednesday} is the last day so get on over there and check it out!

Remember on Monday when I posted Grilled Soyaki Chicken & Bok Choy? I got you all excited about eating bok choy and mentioned that I'd be sharing one more version of our seasonal superfood? This DELICIOUS appetizer also came from Everyday With Rachael Ray magazine {April 2012 issue}.

The recipe credit belongs to "Mrs. Ray" {or her kitchen associates}.  Do you wonder sometimes if these chef's think of EVERY recipe, or do they have a bunch of associates doing all the  hard work??? I, for one, would LOVE that job. So if you see her, tell her about me :)

You will need:

1 cup oil, divided

3/4 cup chopped red onion

8 oz bok choy, stalks and leaves separated, then chopped {I used only one stalk}

2-3 cloves garlic {okay, so I added more garlic}

1/4 cup Parmesan cheese

1/4 cup toasted pine nuts

24 wonton wrappers

*** I did crumble and cook some turkey bratwurst to add to the wontons for the carnivores in my home...BUT...I forgot the bowl on the other side of the kitchen when I was assembling them on the floor. By the sliding glass door. In the living room. Where the good food styling light is for pictures. ***

My poor family :(

{NOTE: Though the ingredients are the same, my cooking method is different than Mrs. Ray's.}

In a large skillet, add one tablespoon of the oil. {I used canola.} Add the onion and bok choy stems and cook 7-8 minutes or until tender. Add the bok choy leaves and garlic and cook for an additional 2-3 minutes. Transfer to a bowl, and season with salt & pepper to taste.

In a food processor, add the pine nuts and Parmesan cheese. Pulse to combine ingredients. Add the nut/cheese mixture to the bowl and combine all ingredients. Add a heaping tablespoon to the center of a wonton wrapper. Using water, wet two sides, pull the wrapper over to cover the filling, and seal the sides to make a triangle.

Heat the remaining oil in a large saucepan. I was supposed to add all 15 tbsp of the remaining oil, but instead I put enough oil into my pot to just cover the bottom by about a 1/4 inch. 

Turn the heat up to high. Dip the corner of one wonton into the oil to see if it's hot enough to fry. {It should start to brown the edge and bubble.} If the oil is ready, fry the wontons, one at a time, about 30 sec to 1 minute per side.

{Paula Deen always says if your oil is not hot enough, her fried chicken absorbs too much oil. I think the same principle applies here.}

Fry them until crispy and golden brown. I served mine with the Trader Joe's Soyaki marinade/dipping sauce.

I'm OBSESSED with how these turned out. LOVE the crunch and flavor of fried wonton wrappers. The filling is super tasty. I wanted more than the recipe made, and that's always a good thing.

My culinary imagination is running WILD...and I'm happy I've got more wonton wrappers to experiment :)

Shared with:

Grateful Belly

Crafty, Scrappy, Happy

House of Hepworths

It's Overflowing

I Should Be Mopping the Floors