Vegetarian Wontons Food

VEGGIE WONTONS

Steps:

• Combine the ginger, garlic, shallots, mushrooms, cabbage, carrot and scallions in a large bowl. Toss to mix; season with salt and pepper, to taste.
• Heat the sesame oil in a wok or in a large saute pan if you don't have a wok.When the oil is hot, toss the filling mixture around over medium heat. Add the soy sauce and continue to heat until the filling has begun to soften.Remove from the heat. Add the Duck Sauce and mix well. Spread the vegetable mixture out on a large platter and allow it to cool completely; about 30 minutes.
• Place a 1 teaspoon of filling in the center of a wonton wrapper. Wipe each outer edge of the wrapper with a dab of water.Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together to seal.With the point of the triangle facing you, use your index finger to push the folded side of the triangle down, bringing the two points together over the top. Dip your finger into the water once more, to moisten the two points. Bring the two points together and pinch over the filling to seal. Set on a parchment-lined baking sheet and repeat with remaining wrappers and filling.
• Now that the veggie wontons are made, you can use them right away or freeze them.
• The wontons freeze remarkably well. Simply lay the wontons on a tray and place them in the freezer for 20 to 30 minutes, to set.Transfer to a freezer bag, and use within three months.

SPICY TOFU WONTONS RECIPE

Steps:

• Notes: I used half a block of a 1 lb firm tofu. Make sure you dry out the tofu and drain on paper towels before crumbling up and using.
• In a bowl, crumble the tofu and mix with the cornstarch, green onions, and ginger. Taste and season with salt and white pepper. You want the mix to be slightly saltier than you think.
• Take a wonton wrapper and place 2 teaspoons of the tofu filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Bring one corner of the wrapper to the other corner to form a triangle. Fold in the other two corners, wet, and pinch to seal, trying to get any air bubbles out. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
• Bring a large pot of water to boil over medium high heat.
• While the water is coming to a boil, mix together the spicy chili oil ingredients.
• When the water is at a rapid boil, add in your wonton. Stir gently so they don't stick to the bottom of the pot. Cook for 2-3 minutes or until the wonton float.
• Drain well and toss in the spicy chili oil. Enjoy with extra cilantro, green onions, and toasted sesame seeds if desired.

VEGETARIAN WONTON SOUP

Steps:

• Finely cut the mushrooms, crown broccoli and tofu into small pieces and place in a large bowl.
• Add oil, salt and pepper. Mix well.
• Prepare wonton and wrap wonton one by one. Heat a large pot of water to a boiling and cook the wontons for 3-4 minutes over medium fire.
• Add light soy sauce, dried nori, spring onions, garlic and sesame oil. Scoop around 1 cup of the water for cooking the wontons. Transfer wontons in individual serving bowls.
• Garnish some chopped green onions and serve hot.

VEGETARIAN WONTON DUMPLINGS

Steps:

• Wonton Dumplings:
• Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
• Place in food processor, and chop very finely.
• Place vegetable mixture into a large bowl.
• Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
• Drain any excess liquid from mixture.
• Place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
• Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
• Repeat process until all ingredients are used up.
• Bring a large pot of salted water to a boil.
• Add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
• Use a slotted skimmer to remove from water, and set aside in a bowl.
• (don't allow the wontons to touch while still hot or they may stick.
• Dipping Sauce:
• Thoroughly mix all sauce ingredients together and set aside.
• To serve, arrange wontons on a platter, and pass with Dipping Sauce.

VEGETARIAN WONTON SOUP

Steps:

• Drain tofu. Wrap tofu with paper towels and sandwich tofu block between two plates. Place a heavy object (e.g. cast-iron skillet) on top of the plate for at least 30 minutes and up to 2 hours to drain as much water as possible from the tofu.
• Mix and season wonton filling. In a mixing bowl, crumbled drained tofu with your fingers, then add finely chopped shiitake mushrooms, finely chopped wood ear mushrooms, grated carrot, and thinly sliced scallions. Season wtih soy sauce, mushroom sauce, sesame oil, mushroom granules (or salt), and ground white pepper. Mix well, and marinate for at least 30 minutes and up to 2 hours.
• Wrap wontons. Place a teaspoon of wonton filling at the center of the wrapper. Moisten the edges with water using your finger, then fold in half to form a rectangular shape. Press the edges lightly to seal. Fold the sides so the edges overlap. Wet the two closest edges where they meet and pinch to seal.
• Store extra wontons. Line a baking sheet with parchment paper. Arrange wrapped wontons on the parchment paper-lined baking sheet in one layer, no touching between wontons. Place in the freezer until partially frozen, then transfer to a ziplock bag. The frozen wontons should not be sticking to one another. And when you want to use them, simply remove as many as needed from the ziplock bag, and cook without thawing.
• Boil together vegetable stock and grated ginger. Add mushroom granules (or salt) to suit your taste.
• Add wontons to the soup, and cook until wonton floats, indicating that they are fully cooked.
• Turn off the heat, add chopped scallions, chopped cilantro, and deep-fried shallot. Stir to mix, and serve immediately.

HOMEMADE VEGAN WONTONS

Steps:

• Combine TVP and boiling water in a heat proof bowl. Set aside to hydrate, about 10 minutes.
• Heat a skillet over medium heat, add the oil, scallion, garlic, ginger, and red pepper. Sauté for about 30-60 seconds.
• Add the hydrated TVP and sauté about 3 minutes until its lightly browned. Mix in the soy sauce, then taste and add salt if desired. Turn off the heat and add the toasted sesame oil. Set aside and let the filling cool enough to handle.
• Shape the wontons: Place a wrapper in your palm and fill it with about 1 teaspoon of the filling. Rub water along the edge of the wrapper then fold the dumpling in half to make a rectangle. Add water to the bottom two corners, then bend them together to touch. Press to seal while pushing out air from the dumpling.Alternative shape: Wet the edges of the wrapper and bring two opposite corners to touch, then bring the remaining two corners to meet in the center. Pinch the edges together to seal, pushing air out while doing so.
• Dumplings can be cooked immediately or frozen to cook at a later time. To freeze, spread out on a baking tray in a single layer. Let freeze solid, then transfer to a sealable freezer bag. Cook from frozen, dumplings will take slightly longer to cook.
• Deep Fry Instructions: Heat oil to 350 ºF and add dumplings a few at a time so as not to crowd the oil. Fry for 1-2 minutes or until golden. Flip or press them down in the oil using a spider strainer to cook evenly. Remove and let drain on a paper towel. Repeat until dumplings are cooked.Steam & Pan Fry Instructions: Heat a large skillet over medium-low heat. Add oil then place the dumplings in a single layer. Let cook for 1-2 minutes or until the bottoms are golden, then pour about 1/4 cup of water into the pan and immediately cover to capture the steam. Let the dumplings steam about 1-2 minutes or until tender.
• Serve warm with dumpling dipping sauce.

QUICK VEGETARIAN WONTONS

Steps:

• Heat a teaspoon of oil in a wok on high heat.
• Add ginger and garlic.
• Stir fry for 10 seconds.
• Add coleslaw mix and stir fry for about a minute until cabbage is crisp tender.
• Add soysauce, chili oil, salt and pepper.
• Let filling cool.
• Keep wonton wrappers covered with a paper towel.
• Working with one wrapper at a time, place a heaping teaspoon of filling in the center.
• Brush sides with water and form a triangle.
• Press sides to seal.
• Bring the two opposite corners of the triangle together.
• Keep the filled wontons on a plate dusted with cornstarch, such that they do not touch each other.
• Steam for 15 minutes until done.
• Serve hot with soy sauce.

VEGETARIAN WONTONS

Steps:

• Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs. Set aside.
• Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.
• Place the cabbage pieces into the same food processor bowl and pulse several times. Remove and set aside.
• Place the mushrooms into the food processor bowl and pulse several times, remove and set aside.
• Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool.
• In a large mixing bowl add the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients. Stir until well combined. Adjust seasoning to taste.
• Bring a pot of water to the boil while making the wontons.
• Place a wonton wrapper on a flat surface, spoon a tsp of the filling mixture into the center of the wrapper.
• Using your finger, spread a thin layer of water around the edges of the wrapper. Fold one corner over the mixture to form a triangle, press along the edges to make sure it seals well.
• Take one corner and wrap it over the other corner, using a little water to seal it.
• Repeat with remaining wrappers and filling.
• Arrange the wontons in a steamer basket lined with baking paper and steam for 15 minutes. Depending on the size of the steamer basket you may need to repeat this step.
• While wontons are cooking, mix together all sauce ingredients and set aside.
• Serve the cooked wontons with the dipping sauce.

VEGAN WONTON SOUP

Steps:

• Heat a large non-stick pan and add in a tablespoon of cooking oil. Sauté mushrooms and carrots until fragrant.
• Then add in the cabbage and cook for a minute or so (increase the cooking time if you prefer softer cabbage. Season with some salt, pepper, and vegan oyster sauce.
• Transfer the mixture to a food processor and add in the tofu. Pulse to chop the vegetables and tofu into smaller bits.
• Transfer the mixture to a large bowl and season with more salt, white pepper, mushrooms seasoning (if using), and sesame oil if needed. You'll want a flavorful filling for the wontons. Mix everything together until well-combined.
• Take a wonton wrapper and place it on your palm or flat surface.
• Add a teaspoon of filling in the middle and bring the edges to the middle and pinch to seal. While sealing the wrapper, try to push out the air bubbles.
• Fill a small stockpot with 3 cups of water or vegetable stock and bring it to a boil. Season with salt, pepper, mushrooms seasoning, and toasted sesame oil.
• Add the vegetables and seaweed. Cook until the vegetables are as crisp-tender as you like. Keep this soup over low heat while you cook the wonton.
• Meanwhile, bring a large pot of water to a rolling boil. Use a large surface pot so the wontons have enough space to move around during cooking.
• Slowly drop the wontons in and let them cook until they float up. Let the wontons stay afloat for a few more seconds.
• Now, divide the soup into 2 bowls. Dish out the wontons and place them into the bowls.
• Garnish with chopped onion, a drizzle of toasted sesame oil/shallot oil, fried shallots, and serve warm with a side of chopped Thai chile in soy sauce.