Include in Print View:

Wontons #2

Wontons #2 recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 166.9
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
  • 2 tablespoon Peanut oil
  • 1 1/2 tablespoon Grated fresh ginger
  • 2 md Garlic cloves, pressed
  • 2 Tofu Cakes, crumbled
  • 1/2 cup Finely chopped scallions
  • 2 teaspoon Dark sesame oil
  • 2 tablespoon Tamari soy sauce
  • 50 Wonton Wrappers
Directions
  1. 1
    Heat peanut oil in a wok or large skillet over medium-high heat.
  2. 2
    Add grated ginger and pressed garlic to the hot oil and sizzle briefly until fragrant, about 30 seconds.
  3. 3
    Add the crumbled tofu to the wok and stir-fry for a few minutes until heated through and slightly browned.
  4. 4
    Stir in the finely chopped scallions, dark sesame oil, and tamari soy sauce; mix well and remove from heat.
  5. 5
    Transfer the tofu filling to a bowl and set aside to cool completely before assembling.
  6. 6
    Prepare your workspace with a bowl of lukewarm water, cornstarch for dusting, and the wonton wrappers.
  7. 7
    Place a wonton wrapper on your work surface in a diamond position.
  8. 8
    Place a heaping teaspoonful of the cooled tofu filling in the center of the wrapper.
  9. 9
    Moisten all four edges of the wrapper with water using your finger or a brush.
  10. 10
    Fold the top corner down to the bottom corner to form a triangle, pressing edges firmly to seal.
  11. 11
    Bring the left and right corners of the triangle together above the filling.
  12. 12
    Moisten one of the tips with water, overlap them, and press firmly to seal the wonton.
  13. 13
    Place the completed wonton on a cornstarch-dusted platter and repeat with remaining wrappers and filling.
  14. 14
    To boil for soup: Drop wontons into boiling water and cook for 5 minutes until tender, then drain.
  15. 15
    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.
  16. 16
    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.

Keywords: wontons, vegan dumplings, tofu filling, chinese cuisine, homemade wontons, fried wontons, wonton soup, garlic ginger, sesame oil, tamari, scallions, appetizer, party food, freezer friendly, plant based, stir fry, dumpling wrappers, savory snack, quick dinner
Read it online: https://www.chefs-mate.com/recipe/wontons-2/