These succulent wontons from the Vegan With Bite cookbook are prepped and ready to slurp down on their own or add to noodles or a delicious, salty broth for wonton soup.
What you need:
For the wontons:
2 cilantro stalks
1¼-inch piece of ginger, peeled
1 garlic clove, minced
2 scallions, thinly sliced
1 teaspoon Asian chili paste
¾ cup medium-firm tofu
⅓ cup hydrated textured vegetable protein (TVP)
⅓ cup dried shiitake mushrooms, soaked and finely chopped
¼ cup dried wood ears mushrooms, soaked and finely chopped
1 tablespoon shaoxing rice wine
1 tablespoon soy sauce
1 teaspoon sugar
¼ teaspoon white pepper
½ teaspoon salt
2 teaspoons cornstarch
1 package wonton wrappers
For the chili oil sauce:
½ cup Sichuan chili oil
2 tablespoons black vinegar
¼ cup chopped cilantro leaves
½ teaspoon sugar
For the garnish:
What you do:
- For the wontons, into a food processor, place cilantro stalks, ginger, garlic, scallions, and chili paste and blitz to a rough paste. Add tofu, TVP, mushrooms, rice wine, soy sauce, sugar, pepper, salt, and cornstarch, and pulse until just combined.
- Onto each wonton wrapper, spoon 1 teaspoon filling and fold over. Use finger to wet edges with water and pinch to seal, then place on a lined tray.
- Bring a large saucepan of water to a boil, then reduce to a gentle simmer. Working in batches, carefully drop wontons into water and cook for 2 to 3 minutes. Remove with a slotted spoon and place in a bowl.
- For the chili oil sauce, in a small bowl, combine all ingredients. Garnish wontons with cilantro and scallions and serve with chili oil sauce.