Prep 30 mins
Cook 10 mins
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.
- 2 large carrots, cut into chunks
- 8 ounces firm tofu
- 7 dried Chinese black mushrooms, soaked in hot water to rehydrate
- 1⁄2 lb fresh spinach, rinsed and trimmed
- 6 large chinese cabbage leaves or 6 large american cabbage leaves, trimmed
- 2 garlic cloves
- 1⁄2 bunch cilantro, rinsed and trimmed
- 1 large egg, beaten
- 1 tablespoon minced fresh ginger
- 2 tablespoons low sodium soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 -3 teaspoon salt (or to taste)
- 50 wonton wrappers (3 inch round)
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1⁄2 tablespoon chili sauce
- 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.
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.
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.
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.