They are crispy on the outside, soft and juicy on the inside, and they pair perfectly with pot sticker sauce, soy sauce, or no sauce at all!
To complete the meal, I suggest:
♥ Warm, fluffy, white rice
♥ Salty, crunchy seaweed
♥ Sweet and spicy sauce for pouring and dipping
♥ Sharp, full-bodied cranberry juice to contrast the umami vibe of the meal
When I was younger, wontons were the first recipe that I learned to make on my own. Asian cuisine has always been my favorite, and I know that it is because when I loved the way a bowl of rice, wontons, and fried vegetables looked when it was plated. The aesthetic appeal drew me to it, and the salty soy sauce kept me with it.
When my younger sisters and I would make wontons, we would make everything from scratch, from the wrappers to the pot sticker sauce. We would spend hours in the kitchen learning to roll out the dough and keep each wrapper from sticking to the next, to take a step back after we plopped the wontons in the pot, and to restrain ourselves for as long as our stomachs will allow us after pulling them from the scalding oil. Nowadays I have a bit less time to make them, so I usually buy my wrappers and sauce, but the sentimental process has stayed with me, and I can’t make wontons without thinking about my baby sisters.
Thanks for stopping by, and have a great day!
Vegan Vegetable Wontons2015-12-24 14:44:11Serves 15Write a reviewPrep Time1 hr 30 minCook Time30 minTotal Time2 hrPrep Time1 hr 30 minCook Time30 minTotal Time2 hrFor the wontons
- ♥ 1 1/3 cup finely chopped yellow onion (about 1/2 medium onion)
- ♥ 1 tbl. minced garlic
- ♥ 2/3 cup minced mushrooms
- ♥ 1 cup carrots, shredded (about 2 medium sized carrots)
- ♥ 2 1/2 cups cabbage, shredded (about half of a small cabbage)
- ♥ 1 cup kale, finely chopped
- ♥ 1 green onion stalk, chopped
- ♥ 1/2 package extra-firm tofu, crumbled
- ♥ 2 tbl. soy sauce
- ♥ 2 tbl. sesame oil
- ♥ 50 wonton wrappers (about one store-purchased package, but watch out for egg or dairy ingredients for those bought in-store)For preparation
- ♥ 1/2 cup water
- ♥ Oil for fryingInstructions
- Prepare your vegetables (shredding, chopping, etc.) and set aside.
- Saute the onion and garlic in a large pan over medium-high heat with about two tablespoons of oil (I prefer olive oil regardless of the cuisine) until chopped onions become translucent.
- Add minced mushrooms and saute for another 5-6 minutes. Provide a bit more oil to keep the vegetables moist and evenly heated.
- Stir in carrots and cook for 5 minutes more.
- Lower heat to medium and add the cabbage, kale, and green onion. Cook until most water has evaporated. This should take 5-10 minutes.
- Stir in crumbled tofu, soy sauce, and sesame oil and cook until the water from the tofu has evaporated and the kale is soft. Turn off the stove and let the filling settle for about a half an hour.
- Scoop teaspoons into the middle of the wonton wrappers, and wrap them any way you like. Place the completed delicacies onto a baking pan if you plan to freeze them. I recommend setting up a small station with your bowl of water, your baking pan, your pan of wonton filling, and your pile of wrappers. It can be time consuming to wrap 50 + wontons, so take a seat and relax! I decided on the beautiful flower bud style, but of course there are plenty of choices when it comes to wrapping them.
- You can cook wontons in a variety of different ways. To deep fry them, drop them into a pot over medium heat, covered with at least two inches of oil. They will take about a minute or two to cook completely, and you can scoop them out when their edges are golden brown.
- Bonus! Freezing Option! Place the baking pan full of wontons into the freezer for at least two hours to settle. Afterwards, pour them into a gallon-sized ziplock bag and keep them in the freezer for around two months.
- Enjoy them with those you loveEnjoying Earth http://enjoyingearth.com/
Yields: 50 wontons
Fat: 8.3 g
Saturated Fat: .5 g
Trans Fat: 0 g
Polyunsaturated Fat: 1.6 g
Monounsaturated Fat: 14.8 g
Cholesterol: 0 mg
Sodium: 213 mg
Potassium: 139 mg
Carbohydrate: 20 g
Fiber: 2.1 g
Sugar: 2.1 g
Protein: 6.4 g
More Enjoying Earth:
- You all should know now that I like my wonton soup AMPED UP. None of that broth-with-a-wonton-and-one-piece-of-spinach junk. That being said, this recipe is fairly simple, and it modifies the traditional wonton soup vibe to be more filling. I know that this is against the wonton soup rules, as its meant…