Wontons with Zucchini & Pied-de-vent

Name: Wontons with Zucchini & Pied-de-vent
Ingredients: 2 cups (500) finely chopped zucchini; 2 tbsp (30 mL) olive oil; 1 garlic clove finely chopped; 2 shallots finely chopped; 1 tbsp (15 mL) chopped fresh chives; 1 tbsp (15 mL) chopped fresh tarragon; 4 oz (125 g) Canadian Pied-de-vent cheese; 1 Pack won ton wrappers; Salt and pepper to taste; Water

By Daniel Vézina

Prep: 20 min
Cooking: 5 min - 10 min

Yields

Ingredients

2 cups (500) finely chopped zucchini
2 tbsp (30 mL) olive oil
1 garlic clove finely chopped
2 shallots finely chopped
1 tbsp (15 mL) chopped fresh chives
1 tbsp (15 mL) chopped fresh tarragon
4 oz (125 g) Canadian Pied-de-vent cheese
1 Pack won ton wrappers
Salt and pepper to taste
Water

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Preparation

In a frying pan, sauté garlic and shallots in olive oil. Add zucchini and herbs, and sauté 5 minutes or until cooking juices evaporate. Transfer to a strainer. Drain and cool for about 1 hour.

Remove rind from Canadian Pied-de-vent cheese and cut into small dice. Mix with zucchini preparation and set aside.

Open out won ton wrappers 4 at a time, brush water along the inside edges. Place a small tablespoon of filling in the middle. Fold in two and press edges firmly to seal. Repeat until all the filling has been used.

In a deep fryer set at 350 °F (180 °C) or in a frying pan, fry in hot oil for 2 minutes, or until wrappers turn golden. Set aside on absorbent paper.

Daniel Vézina, Chef and restaurant owner