Veggie Wontons Recipes

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.

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.

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.