Vegan Wonton Wrappers Recipes

HOMEMADE VEGAN WONTONS

Homemade Vegan Wontons image

These homemade wontons have a flavorful vegan ground meat filling and are fun and easy to make!

Provided by Eva Agha

Time 50m

Number Of Ingredients 11

Ingredients

1 cup TVP
1 cup boiling water
1 tbsp oil
2 tbsp chopped scallions, white and light green parts
3-4 cloves garlic, minced
2 tsp minced ginger
1/2 tsp crushed red pepper
2 tbsp soy sauce
salt, to taste if needed
2 tsp toasted sesame oil
1 package vegan wonton wrappers (should contain ~48 wrappers)

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.

Nutrition Facts : Calories 129 calories, Carbohydrate 20 grams carbohydrates, Fat 2 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 311 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

VEGAN WONTON WRAPPERS

Vegan Wonton Wrappers image

These buggers are tremendously challenging to find in any retail store, so I figured that it would be most prudent just to do it myself .. I have not attempted this particular recipe just yet, but plan to do so (and then follow up by using them in the "Easy Vegan Ravioli" - Recipe #177428). Should anyone happen to try it out before me, I would love to hear your feedback. **this was found on the Vegweb site, posted by user: "aurorakitten". I have not altered a single detail. http://vegweb.com/index.php?PHPSESSID=38e1e34541e9c8ac9e5012eefefae3b1&topic=12606.0

Provided by Blueyesdncr

Categories Asian

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups flour (your choice)
1/2 teaspoon salt
1/2 cup warm water
cornstarch

Steps:

Sift together flour and salt in a bowl.
Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
Serves: 8 servings of 4. (total of 32).

Nutrition Facts : Calories 113.8, Fat 0.3, SaturatedFat 0.1, Sodium 146.4, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

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