Total Time
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.

Ingredients Nutrition


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


Most Helpful

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.

bowedbookshelf February 04, 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.

mpselvag August 13, 2011

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.

The Hungry Mouse December 12, 2009

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