Vegan Wontons (soup or fried)
Filled with an umami tofu and vegetable filling, these vegan wontons are sure to impress! Turn them into crispy fried wontons, or a comforting vegan wonton soup.
Servings: 8 servings
Calories: 184kcal
Ingredients
- 50-60 wonton wrappers (about 1 package) *
The filling
- 3 dried shiitake mushrooms can be substituted for fresh
- 3 cloves garlic minced
- ½ carrot roughly chopped
- 2 cups cabbage roughly chopped (120g)
- ½ block tofu drained, pressed, and roughly cubed (around 7oz/ 200g)
- 1 tablespoon soy sauce or tamari/ shoyu
- 1 tablespoon shaoxing wine
- ½ tablespoon vegetarian oyster sauce
- 2 teaspoon sesame oil
- ½ teaspoon white pepper powder
- 1 stalk green onion chopped
Wonton broth (to make wonton soup)
- 5 cups vegetable broth (1200ml)
- 1 tablespoon soy sauce adjust to taste
- 1 tablespoon shaoxing wine
- 1 teaspoon white pepper powder
- salt to taste
Instructions
Making the filling
- Soak shiitake mushrooms in hot water for 15-20 minutes. Drain and slice them thinly.3 dried shiitake mushrooms
- Heat ½ tablespoon of oil in a large non-stick pan. Add garlic and saute until fragrant, around a minute.3 cloves garlic
- Add carrot next, cooking for 2-3 minutes.½ carrot
- Stir in cabbage and mushrooms. Cook for an additional 2-3 minutes until veggies are slightly tender. Allow vegetables to cool down slightly.2 cups cabbage
- Add tofu along with cooked veggies and seasonings to a food processor.½ block tofu, 1 tablespoon soy sauce, 1 tablespoon shaoxing wine, ½ tablespoon vegetarian oyster sauce, 2 teaspoon sesame oil, ½ teaspoon white pepper powder
- Pulse for a few times, or until ingredients are finely chopped (but not pureed!)1 stalk green onion
- Then, stir in green onion, giving it a taste and adding more seasonings if needed. Your filling is ready to be used.
Wrapping wontons
- You can either fold wontons into bonnet or diamond shaped. I highly recommend taking a look at the step-by-step picture in the blog post before attempting to fold your wontons.
- For both ways of wrapping, start by adding 2 teaspoons of filling to the center.
- Then, dip your finger in water and wet the edges of the wrapper.
- Bonnet: Fold the wrappers in half, seal tightly, and remove air bubbles to create a rectangle. Dab one bottom corner with water, then bring the two ends together and pinch to seal.Diamond: Fold the wrappers in half to form a triangle and pinch to seal, removing any air bubbles. Wet one bottom edge, bring the corners together, and pinch to seal.
- You can now proceed with making vegan wonton soup or fried wontons.
Wonton soup
- Add all ingredients needed to make the soup in a pan and bring mixture to a boil.5 cups vegetable broth, 1 tablespoon soy sauce, 1 tablespoon shaoxing wine , 1 teaspoon white pepper powder , salt
- Next, boil the wontons. You can either boil them separately in water, or in the broth itself. Wontons are cooked when they float to the top.
- If using vegetables, blanch them in the broth until tender.
- Serve it with broth and blanched vegetables.
Air fryer wontons
- Arrange them in the air fryer basket in a single layer, making sure they are not touching.
- Lightly spray on some cooking oil, and cook at 200C/ 400F for 6-10 minutes, or until they are brown and crispy. You might need to cook them in batches, especially if you have a smaller air fryer.
Fried wontons
- Heat 2-3 inches of oil in a large deep pot.
- Drop a few wontons in and fry for 2-3 minutes, or until golden. Continue until all wontons are cooked.
Notes
*Wonton wrappers - Can be found in most groceries and Asian markets. Read through the ingredients to ensure they are vegan; eggs are sometimes added. Allow wrappers to thaw completely before using.
Helpful tips
- Keep wonton wrappers covered – Cover unused wrappers with a damp paper towel to prevent them from drying out.
- Do not overfill – Overfilling makes wrapping tricky, and wonton might burst open during cooking.
Nutrition
Calories: 184kcal | Carbohydrates: 32g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1160mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 989IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg
