These succulent wontons from the Vegan With Chew cookbook are prepped and able to slurp down on their very own or add to a scrumptious, salty broth for wonton soup.
What you want:
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 wooden 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 bundle 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:
Cilantro leaves
Sliced scallions
What you do:
- For the wontons, right into a meals processor, place cilantro stalks, ginger, garlic, scallions, and chili paste and pulse to a tough paste. Add tofu, TVP, mushrooms, rice wine, soy sauce, sugar, pepper, salt, and cornstarch, and pulse till simply mixed.
- Onto every wonton wrapper, spoon 1 teaspoon filling and fold over. Use finger to moist edges with water and pinch to seal, then place on a lined tray.
- Deliver a big saucepan of water to a boil, then cut back to a delicate simmer. Working in batches, rigorously drop wontons into water and cook dinner 2 to three minutes. Take away with a slotted spoon and place in a bowl.
- For the chili oil sauce, in a small bowl, mix all substances. Garnish wontons with cilantro and scallions and serve with chili oil sauce.
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