Vegetable Wontons

Vegetable Wontons


The recipe y’all have been waiting for! Here is a vegetable wontons recipe I shared in my stories a couple of weeks ago. This is very easy & simple, it makes a lot so you can freeze them and have them whenever you want. The wonton folding is so easy and actually so THERAPEUTIC! 

Valentine’s day is approaching. This would be so fun to make with your significant other as a date night in. You can even do this with your galentines virtually! It would be a fun bonding activity, plus you get to eat wontons at the end of it. If you want to destress, pour yourself a glass of wine or tea, put some good music on and get to it, I promise you will feel so good after!! You can make them into any shape you want, they will taste just as good. 

Also you may want to save this because I’m posting a wonton soup recipe next week using these wontons. 2-1 deal!!! My non-asian food loving family approved of this OH and non-mushroom loving family, so I hope it’s a hit in your homes as well.  If you try it out don’t forget to tag me @zheelicious. I would love to see your creations.

If you like this recipe you will also like: Tandoori Veggie Momo’s, Schezwan Paneer Momos, Hot & Sour Soup.

Stay happy, stay hungry!

Vegetable Wontons
Vegetable Wontons
Vegetable Wontons

Prep time: 30 minutesCook time: 5 minutesTotal time: 35 minutesMakes: 45-50 wontons

Ingredients:

  • 1 cup cabbage, shredded finely
  • 1 carrot, shredded finely
  • 1 cup mushrooms, finely chopped 
  • 1 1/2 cup tofu crumbled
  • 1 inch ginger, shredded  
  • 1/2 tsp garlic paste 
  • 2 scallions, chopped  
  • 1/4 cup cilantro chopped 
  • 1/2 tsp Chong’s Hakka noodle masala 
  • 1 tsp soy sauce 
  • 1/2 tsp chili vinegar 
  • 1 tsp sriracha
  • 1 tsp sesame oil
  • 1 pack wonton wrappers (I used Nasoya vegan wrapper)

Dipping Sauce

  •  ½ cup soy sauce
  • 1 inch ginger grated
  • 1 tsp sesame seeds
  • 1 tbsp agave nectar
  • 1 tsp chili onion crunch from Tj’s 
  • 1 sprig of green onion, chopped 

Directions:

Time needed: 35 minutes.

  1. Mix together all the ingredients of the dipping sauce in a bowl.

    Set aside until ready to use.

  2. Mix cabbage, carrots, mushrooms, tofu, garlic, and ginger in a bowl. Add the chopped cilantro and scallions to it and mix.
    Add hakka noodle masala, soy sauce, chili vinegar, sesame oil, and sriracha.

    Mix until everything is well combined.

  3. Take your wonton wrapper on a board, add about 1 tsp of filling, and put water on all four sides. Then fold the wrapper in half, into a triangle. Press all the edges and make sure they are secured.

  4. Fold the left corner and bring it to a center, take some water and seal the right corner on top.

    Repeat to fill the rest of the wontons.

  5. To Pan fry: heat a pan add some oil to it (you can add sesame seeds to get texture too), once the oil is hot add your wontons, let it get crispy for about a minute then add ¼ cup of water and close the lid. Cook for another 2-3 minutes.

  6. Enjoy with some dipping sauce!!


Notes:

  • You can freeze the wontons for up to 3 months.
  • You can use the same filling and make them into spring rolls.
  • You can steam them if you want as well Or deep-fry them.
  • Also can be used them in wonton soup.
  • I used Nasoya brand vegan wonton wrappers. Can be found at any supermarket. You can also check your Asian store as well.

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3 thoughts on “Vegetable Wontons

  1. This looks amazing! What a great idea to do for Valentine’s Day, especially since everything is still closed here due to the pandemic. My 7 year old only eats raw veggies but I hope that if he helps make these, he will be excited to try them!

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