Spicy Carrot and Potato stuffed Wontons

This makes a perfect tea time snack and is great served as an appetizer. It’s quite easy to make and needs only a few ingredients. I love working with wonton wrappers because sky is the limit when it comes to options for it’s filling. Here is one of my creations served with a ginger-scallion sauce.

20 wonton wrappers (makes 10)
2 large potatoes, boiled and peeled
1 large onion, finely chopped
5 garlic cloves, minced
1″ piece ginger, minced
4-6 indian or thai green chillies, minced
3 carrots, peeled and grated
2 tbsps salt
3 tbsp cilantro, finely chopped
3 tbsp canola oil

For the sauce:
1 cup low sodium soy sauce
1 tbsp sriracha sauce(optional)
3 tbsp  scallions, finely chopped
1 “piece fresh ginger, grated
1 tbsp lemon juice

Heat a large skillet, and add the oil. Add onions, ginger, garlic and green chillies.  Saute for 5 minutes over medium-high until the onions are cooked until translucent, not just brown yet. Add the grated carrots and 1 tbsp salt. Cook for another 6-8 minutes until the carrots are done.

Add cilantro and remove from heat. Transfer this mixture to a mixing bowl and let cool. Boil potatoes and peel. Add the potatoes to the mixing bowl along with the carrot mixture. Mash together adding the remaining tbsp salt until it comes together like a filling.


Place a tbsp of the filling on a wonton wrapper. Wet the edges of with water. Place another wonton wrapper over it and use a fork to press the edges together immediately so the water helps to stick and seal the edges.

Prepare all of them and set them aside for 20 minutes before frying or steaming. In the mean while mix the soy sauce, sriracha sauce, ginger, lemon juice and scallions in a bowl and set aside. This is the dipping sauce. It is a really versatile sauce that can be used for many other asian inspired dishes.

The filled wonton wrappers can be prepared two ways. I fried half of them and steamed the remaining half.

Heat a wide-deep skillet with canola oil for frying. Keep the heat low and drop in two wontons at a time, fry until golden brown and set aside over a paper towel to drain.

In another pot, fill water about 2-3 inches high and let it come to a gentle boil. Drop in two wontons at a time and cook for 2-3 minutes until the inside is completely warmed and the skin is perfectly soft. Serve with the ginger scallion sauce.


    1. I have shown two ways of finishing the wontons, you could fry them for a crisp snack or steam/cook them in water for a softer healthier snack. You certainly shouldn’t do both.


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