1 cup Savory Meatless Filling, finely crumbled
½ cup minced scallion, white and green parts (may be doubled according to taste)
1 ½ tablespoons soy sauce
½ teaspoon of toasted sesame oil (optional)
In a bowl, crumble meatless filling. Add the scallions, soy sauce, and sesame oil (if using) and blend well. Let the mixture stand for a few minutes to allow the flavors to blend.
Spoon a small teaspoon or so of the “meat”mixture into the center of each wrapper. Rub a little water along two adjacent edges with your finger, then fold the wrapper over to make a triangle. Press and seal the edges. Then fold in 2 points of the triangle to make a sailboat shape. (The wontons can be filled a few hours ahead of frying and serving, but avoid sogginess or stickiness by placing them on wax paper in a single layer and refrigerating.)
Heat a heavy skillet, with ½ inch of vegetable oil to 350ºF. Carefully slide the wontons into the hot oil and cook until golden brown. Remove from the pan and drain quickly in a single layer on paper towels.
Serve hot, but if you must wait, keep them warm in a low oven, covered with foil so they don’t dry out.