Vegetarian Wonton Dumplings

"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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Ready In:
40 wontons




  • 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.

Questions & Replies

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  1. bowedbookshelf
    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.
  2. mpselvag
    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.
  3. The Hungry Mouse
    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.
  4. RonaNZ
    Plenty of flavour in these vegetarian wontons. I used shitake mushrooms (is that the same?) and thought I could chop everything fine enough but once I had a big bowl of vegetable and stuffed the first wonton, I realised this was not going to work! I processed some of the mixture with a stick blender, which of course was too fine but the combination of the pureed mixture and the chunky mixture worked quite well.



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