Vegan Wontons
Simple and satisfying wontons that you can freeze and enjoy any time that craving hits!
Servings: 80-100 wontons (can make ahead and freeze)
Ingredients:
4 carrots, roughly chopped
¼ head of cabbage
1 block of tofu, liquid squeezed out
¼ cup soy sauce
1 tbsp hot sesame oil
1 tbsp minced garlic (or 6 cloves minced)
2 tsp minced ginger
1 tbsp chili crisp
Wonton wrappers
Optional: 12 oz. pack of meatless grounds
Directions:
Pulse the carrots, cabbage and tofu in a food processor
Heat a pan on medium heat and add 2 tbsp of oil
Add the pulsed mixture to the pan along with soy sauce, hot sesame oil, ginger, garlic, chili crisp and optional meatless grounds
Cook down the mixture for 8-10 minutes, then let the mixture cool completely
Assemble the wontons (linked the video I used as a guide!)
Place a spoonful of the mixture in the center of a wonton wrapper
Dip your finger in a bowl of water and wet the edges of the wonton wrapper to help them stick together
Fold the wonton wrapper into a triangle and press the edges together
Make sure to press out any air around the mixture and seal the edges tightly
Fold the corner onto each other again and repeat with the rest of the wontons
Place the wontons in the freezer for 30 minutes
To cook the wontons, boil water in a pan and place a steamer basket on top
Steam the wontons for 6-7 minutes
Drizzle with sauce of choice (I like to mix soy sauce, sriracha, chili crisp, sweet chili sauce and warm water)
Enjoy!
