Monday, March 30, 2009

Broccoli and Panir Wontons

In exploring new ways to use panir, I came up with these. I had egg roll wrappers in my fridge left over from my Vegetable Egg Rolls, so I had the idea for a kind of Chinese-Indian fusion recipe. I was very happy with the way they turned out, they were quite tasty, and very quick and easy to make.

Broccoli and Panir Wontons

2 cups broccoli florets, cut into small pieces
1 cup panir, cut into small cubes
1 cup chiffonaded spinach
1/4 cup roasted salted pistachios
1/4 cup thompson raisins
1/4 cup unsweetened shredded coconut
1/2 teaspoon ground cumin
2 tablespoons olive oil + more for frying wontons
1 teaspoon umeboshi vinegar
egg roll wrappers

Heat olive oil in skillet on medium heat. Lay out egg roll wrappers on dry surface - parchment paper works well - so that the points are facing up and down and to the sides, and prepare a small bowl of water to seal wrappers. When oil is hot, add cumin and stir until aroma is released, and a sort of paste has formed. Add broccoli and stir until well coated. Place lid on pan and let cook for about 5 minutes, or until broccoli begins to brown and soften. Remove lid, add raisins, coconut and pistachios, stir and cover for another 3-4 minutes. Remove lid and add spinach. Cook until spinach is wilted. Remove from heat. In another pan, pour 1/4" of olive oil, and place on medium heat. While oil is heating, spoon filling onto bottom half of egg roll wrappers (about 2 heaping tablespoons) making sure to leave 1/2" inch of space on the sides. Dip your fingers in the water and spread around the entire perimeter of wrapper. Fold empty side over filling so that edges meet up and press together. Fold edge over all the way around the two sides you just brought together. Place in hot oil. Fry until well browned. Turn over and repeat. You could also deep fry these. Place wontons on paper towels to absorb excess oil. Serve immediately with basmati rice. Enjoy!  

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