Source: dLife

Pan fried vegetable filled wontons.

Servings

1 cooking spray
2 cup chopped bok choy (Chinese cabbage)
0.5 cup shredded carrots
0.25 cup fresh chopped green onion
0.25 cup fresh chopped celery
1 tsp fresh ginger root , minced (up to 2 tsp)
1 medium garlic cloves , minced
1 tbsp wheat germ
1 tbsp tamari soy sauce
0.25 tsp chili paste (up to 1/2 tsp)
0.25 tsp Chinese 5-spice powder (up to 1/2 tsp)
2 oz Tofu, firm, silken, light, 1" slice , cut into small cubes
48 Wrappers, wonton, square
1 egg whites , beaten

1 Coat a skillet or large wok with cooking spray and heat over medium heat.
2 Add first six ingredients and saute over medium heat 2 to 3 minutes, cabbage will become wilted.
3 Take skillet off of heat and mix in wheat germ, soy sauce, chili paste, and five spice powder. Gently mix in tofu and let cool.
4 Place 1/2 tablespoon of the mixture in the center of each wonton wrapper and coat edges of wrapper with egg whites.
5 Fold each wrapper in half and push down on edges to seal.
6 Boil a large pot of water and gently place wontons, 6 to 8 at a time, in water. Boil for 2 to 3 minutes, or until wontons rise to the top.
7 Using a slotted spoon, take wontons out of water. Continue process until all wontons are cooked.
8 Coat a large skillet or wok with cooking spray and heat over medium heat. Arrange one layer of wontons in the skillet and cook until browed on bottom about 2 to 3 minutes.
9 Lightly coat tops of wontons with cooking spray, flip over and cook another 2 to 3 minutes, or until browned. Remove from heat and continue with process until all wontons are cooked.

Serve this with a plum or orange dipping sauce. Wontons can be filled up to 1 day in advance. If doing so, dust lightly with flour and arrange in one layer and cover with plastic wrap. Great snack or appetizer for a cocktail party.