Vegetarian Wonton Dumplings

Submitted by Dreamer in Ontario

"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."

 

• Ready In: 40mins
• Ingredients: 19
• Yields: 40 wontons
• Serves: 10

ingredients

• Wonton Dumplings

• 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)

• Dipping Sauce

• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1⁄2 tablespoon chili sauce

directions

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.

Reviews

[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.

 

[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.

 

[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.

 

[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.