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    You are in: Home / Recipes / Vegetarian Wonton Dumplings Recipe
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    Vegetarian Wonton Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Dreamer in Ontario's Note:

    This recipe originaltes from the May 1, 2004 issue of Vegetarian Times Magazine. Be careful not to overprocess if you're chopping the ingredients in a food processor. As an alternative to boiling the wontons you could fry them.

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    Serves: 10



    Units: US | Metric

    Wonton Dumplings

    Dipping Sauce


    1. 1
      Wonton Dumplings:
    2. 2
      Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
    3. 3
      Place in food processor, and chop very finely.
    4. 4
      Place vegetable mixture into a large bowl.
    5. 5
      Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
    6. 6
      Drain any excess liquid from mixture.
    7. 7
      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).
    8. 8
      Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
    9. 9
      Repeat process until all ingredients are used up.
    10. 10
      Bring a large pot of salted water to a boil.
    11. 11
      Add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
    12. 12
      Use a slotted skimmer to remove from water, and set aside in a bowl.
    13. 13
      (don't allow the wontons to touch while still hot or they may stick.
    14. 14
      Dipping Sauce:
    15. 15
      Thoroughly mix all sauce ingredients together and set aside.
    16. 16
      To serve, arrange wontons on a platter, and pass with Dipping Sauce.

    Browse Our Top Soy/Tofu Recipes

    Ratings & Reviews:

    • on February 04, 2011


      Really liked this, even days 2 & 3. Didn't follow exactly, but pretty close--I think that's the beauty of dumplings--you put in what you have (not what you don't!). Added a little seitan for substance. Some garlic chive would be great in this.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2011


      These were OK.... Although I followed the recipe, I found the filling too wet and as a result most of the the wontons broke and tore. I would recommend slowly adding the liquid, until the filling is combined, but not too wet. To make the chopping easier, I used the food processer to chop the vegetables separately, and then combined them in a bowl. That way, I didn't end up with the puree that was mentioned by RonaNZ. Also, the recipe made more than 60 wontons for me... Next time, I cut the recipe in half.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2009


      After going to China in 2007 and eating so many dumplings I almost turned it one, I was trying to find a recipe that would bring back all those memories. These dumplings are amazing, and have so much more flavour than the ones I tried back in China! I too used shiitake mushrooms as they are more readily available for me. And I love the inclusion of tofu, very clever! Even my non-vegetarian family love these! Fantastic recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Vegetarian Wonton Dumplings

    Serving Size: 1 (145 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 202.5
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.8 g
    Cholesterol 22.3 mg
    Sodium 833.4 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 2.6 g
    Sugars 2.6 g
    Protein 8.0 g

    The following items or measurements are not included:

    Chinese black mushrooms

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