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1
Heat the 2 tablespoons vegetable oil in a large skillet over medium heat.
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2
Add the onion, garlic, and curry powder and saute until the onions are soft, about 5 to 7 minutes.
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3
Add the potatoes, carrots, peas and corn, add season with salt and pepper, to taste.
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4
Toss until the vegetables are well coated.
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5
Stir in the vegetable stock, cover, reduce the heat and let simmer for 25 minutes.
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6
Remove the filling from heat and let cool.
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7
Lay out 1 of the wonton wrappers on a floured surface.
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8
Put 1 tablespoon of the filling in the center, dip finger into water and wet the edges.
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9
Fold over diagonally and press firmly to close.
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10
Set aside on a nonstick surface such as parchment paper.
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11
Repeat the process until all filling has been used.
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12
In a large skillet over medium-high heat, heat the 1 quart of oil until it registers 350 to 375 degrees F on a candy thermometer.
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13
Gently add the wontons, in batches, being careful not to overcrowd the pan.
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14
Be sure to add the wontons to the oil in the direction away from you to avoid any splattering.
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15
Fry until lightly browned.
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16
Remove the wontons from the oil and set aside on paper towels to drain any excess oil.
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17
Transfer to a serving platter and serve.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
