Unusual Wontons

Preparation info

  • Serves

    6 to 8

Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About


  • 2 large red or Bermuda onions, peeled and finely chopped Extra-virgin olive oil
  • 3 ripe mangoes, peeled, pitted, and chopped freshly ground black pepper
  • 6 to 8 shallots, peeled and very thinly sliced
  • 2 teaspoons curry powder
  • 2 medium white potatoes, peeled and halved
  • 1 cup crème fraîche or sour cream
  • 1 bunch cilantro, stems discarded, leaves coarsely chopped
  • 2 cups plain (unflavored) yogurt
  • 2 ripe tomatoes, peeled, seeded, and chopped
  • Tabasco sauce
  • Salt
  • 48 round (gyoza) or square (wonton) wrappers, refrigerated (but thawed if frozen)
  • Peanut oil


In a large skillet, sweat onions in olive oil over lowest possible heat, stirring frequently, for 2 to 3 hours or until very soft, golden brown, and marmaladelike. Add mangoes and continue cooking for about 10 minutes. Season very generously with pepper, remove from heat, and set aside to cool.

Meanwhile, in another skillet, sauté shallots in olive oil, also over lowest possible heat, for about 30 minutes. Add curry powder, stir in well, and continue cooking for 5 more minutes. Remove from heat and set aside to cool.

While onions and shallots are cooking, bring salted water to a boil and cook potatoes until done (about 20 minutes). Drain and mash with 2 tablespoons of crème fraîche or sour cream, then mix in cilantro thoroughly. Set aside to cool.

Divide yogurt evenly between two bowls and mix half the remaining crème fraîche or sour cream into each one. Stir shallots and a little of their cooking oil into one bowl. Stir tomatoes into the other and season with a few drops of Tabasco sauce. Salt both mixtures to taste, then refrigerate.

Remove gyoza or wonton wrappers from refrigerator, cover with a damp, clean cloth to keep them from drying out, then begin filling half of them with onion and mango mixture and half of them with potato mixture. To do this, place a small amount of filling in the middle of each wrapper, then fold over (gyoza wrappers into half-moon shapes, wonton wrappers into triangles) and crimp edges lightly.

Heat peanut oil to 375°, then fry gyozas or wontons in small batches until golden brown, draining on paper towels as done. Serve with chilled dipping sauces on the side.