These homemade wontons offer a delicious twist on the classic Chinese dumpling, featuring a hearty filling of crumbled tofu, fresh ginger, and garlic. The mixture is seasoned with dark sesame oil and tamari for a deep, umami-rich flavor that stands up well to both boiling and frying. The texture is a delightful contrast between the tender, savory filling and the delicate, chewy wrapper. Whether served in a clear broth as a comforting soup or deep-fried until golden and crispy for an appetizer, these vegan dumplings are versatile and satisfying. They are perfect for family dinners, potlucks, or as a make-ahead party snack that freezes beautifully for later use.
Wontons #2
Description
These homemade wontons offer a delicious twist on the classic Chinese dumpling, featuring a hearty filling of crumbled tofu, fresh ginger, and garlic. The mixture is seasoned with dark sesame oil and tamari for a deep, umami-rich flavor that stands up well to both boiling and frying. The texture is a delightful contrast between the tender, savory filling and the delicate, chewy wrapper. Whether served in a clear broth as a comforting soup or deep-fried until golden and crispy for an appetizer, these vegan dumplings are versatile and satisfying. They are perfect for family dinners, potlucks, or as a make-ahead party snack that freezes beautifully for later use.Ingredients
Directions
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Heat peanut oil in a wok or large skillet over medium-high heat.
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Add grated ginger and pressed garlic to the hot oil and sizzle briefly until fragrant, about 30 seconds.
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Add the crumbled tofu to the wok and stir-fry for a few minutes until heated through and slightly browned.
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Stir in the finely chopped scallions, dark sesame oil, and tamari soy sauce; mix well and remove from heat.
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Transfer the tofu filling to a bowl and set aside to cool completely before assembling.
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Prepare your workspace with a bowl of lukewarm water, cornstarch for dusting, 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 teaspoonful of the cooled tofu filling in the center of the wrapper.
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Moisten all four edges of the wrapper with water using your finger or a brush.
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Fold the top corner down to the bottom corner to form a triangle, pressing edges firmly to seal.
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Bring the left and right corners of the triangle together above the filling.
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Moisten one of the tips with water, overlap them, and press firmly to seal the wonton.
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Place the completed wonton on a cornstarch-dusted platter and repeat with remaining wrappers and filling.
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To boil for soup: Drop wontons into boiling water and cook for 5 minutes until tender, then drain.
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To fry: Heat 2 to 3 cups of oil in a wok until hot and deep fry wontons in batches until golden brown, about 2 to 3 minutes per side.
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Drain fried wontons on paper towels and serve with dipping sauce or duck sauce.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 166.9kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 2.0g10%
- Cholesterol 0.0mg0%
- Sodium 431.3mg18%
- Total Carbohydrate 16.9g6%
- Dietary Fiber 1.1g5%
- Sugars 0.6g
- Protein 3.8g8%
* 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 wrapped well. Thaw before frying, but they can be boiled directly from frozen by adding 2 minutes to the cooking time.
Tip: Ensure the tofu filling is completely cool before assembling the wontons to prevent the wrappers from becoming soggy or tearing.
Ingredient Note: Cornstarch is used to dust the platter to prevent the assembled wontons from sticking together before cooking.
