These flavorful vegan wontons feature a savory filling of crumbled tofu, pressed garlic, and fresh scallions, bound together with tamari and sesame oil. The mixture is wrapped in delicate wonton skins and can be prepared in two delicious ways: boiled for a comforting soup or deep-fried until golden and crispy. The contrast between the tender, aromatic filling and the textural wrapper makes for a satisfying bite. Perfect as an appetizer, party snack, or light meal, these dumplings bring a touch of Chinese home-style cooking to your table. They are easy to assemble and freeze well for later cooking.
Wontons
Description
These flavorful vegan wontons feature a savory filling of crumbled tofu, pressed garlic, and fresh scallions, bound together with tamari and sesame oil. The mixture is wrapped in delicate wonton skins and can be prepared in two delicious ways: boiled for a comforting soup or deep-fried until golden and crispy. The contrast between the tender, aromatic filling and the textural wrapper makes for a satisfying bite. Perfect as an appetizer, party snack, or light meal, these dumplings bring a touch of Chinese home-style cooking to your table. They are easy to assemble and freeze well for later cooking.Ingredients
Directions
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Heat peanut oil in a wok over medium-high heat.
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Add grated ginger and pressed garlic, sizzling briefly for about 30 seconds until fragrant.
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Add the crumbled tofu and stir-fry for 3-4 minutes until the tofu is heated through and some moisture has evaporated.
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Stir in the chopped scallions, dark sesame oil, and tamari soy sauce. Mix well to combine.
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Remove from heat and set the filling aside to cool completely.
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Prepare your work area with a plate of cornstarch, a bowl of lukewarm water, and the wonton wrappers.
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Place a wonton wrapper on your work surface in a diamond position.
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Place a heaping teaspoon of the cooled tofu filling in the center of the wrapper.
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Dip your finger in water and moisten all four edges of the wrapper.
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Fold the top corner down to the bottom corner to form a triangle, pressing firmly to seal the edges.
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Bring the left and right corners of the triangle together above the filling.
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Moisten one tip with water, overlap them, and press firmly to seal the wonton.
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Place the sealed wonton on a cornstarch-dusted plate. Repeat until all filling is used.
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To boil: Drop wontons into a pot of boiling water and cook for 5 minutes. Drain and serve.
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To fry: Heat 2 to 3 cups of oil in a wok until hot. Deep fry wontons in batches until golden brown, about 2 to 3 minutes per side. Drain on paper towels and serve with dipping sauce.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 140.8kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 8.5mg1%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 1.1g5%
- Sugars 0.5g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Uncooked wontons can be frozen for up to 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen by adding 2 minutes to the cooking time.
Serving: Serve fried wontons with duck sauce, sweet chili sauce, or a soy-vinegar dipping sauce. Boiled wontons are excellent in a clear broth or hot and sour soup.
Tip: Ensure the filling is completely cool before wrapping to prevent the wrappers from becoming soggy and tearing.
