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Vegetarian Wontons

The vegetarian wontons are a great alternative for the classical wontons, the dumplings usually easy to find in the Chinese cuisine, which are commonly filled with minced pork, or with shrimps or oysters, whole or diced.


Among the traditional Chinese cuisine, there are also wontons filled with vegetarian ingredients, such as onion, carrots, minced ginger, soy sauce and sesame oil. Though the wontons are a national dish, the Chinese cuisine has its regional variation: Sichuan has it, Beijing has it, Hubei, Cantonese or Fujian – they all have it too.

Usually boiled and served in soups, wontons come in various shapes and they are filled with various ingredients. There are the triangle-shaped wontons, which are best served fried or deep-fried, due to their rather flat form.

The globular wontons are commonly served in soups. Whether triangle-shapes or rounded, wontons carry on a long Chinese tradition of cooking, which has become so popular, that its recipes and philosophy are now spread all over the planet, from America to South Africa.

The bit-sized pieces, the chopsticks, and the tradition of opposite aromas or temperatures specific to the traditional Chinese cookery are now integrated worldwide. The vegetarian wontons in this recipe follow the cultural and gastronomical Chinese rules.

For 30 wontons, which will be later deep-fried and served with a specific Chinese sauce, you’ll need the following ingredients:

  • 1 package wonton skins (about 30 - 35)
  • Hoisin sauce, for dipping
  • 1 tablespoon peanut oil
  • 1/4 cup carrots, finely shredded
  • 1/2 cup cabbage, finely shredded
  • 1/4 cup bean sprouts
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon dark soy sauce
  • 3 tablespoons mashed bean curd
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 - 3 tablespoons oil for stir-frying
  • 2 cups peanut oil for deep-frying

  • One can choose to make his own wonton wrappers, for which he’ll need 1 egg, ¾ teaspoon salt, 2 cups of all-purpose flour, ½ cup of water, and some extra flour, if needed. Beat the egg with salt and with ¼ cup water.
    Stir the flour into a large bowl, make a well in the middle of it and pour the egg inside of the well, and mix with the flour. Add the water until the mixture turns into a dough and knead it for half an hour. Cover it after that and leave it rest for half an hour, and then you can cut it into squares, using a light floured surface to do it.

    Take a wok or a large frying pan, add oil and heat it. When hot, put in the cabbage, the bean sprouts, the carrots and the garlic. Stir for a minute and remove from fire, setting it aside to cool. After cooling, combine the vegetables with the rest of the ingredients and mix well.

    It’s now time to fill the center of the wontons. Use a little spoon or a teaspoon and insert a small amount of the mixture in the middle of the each wonton.
    Bring up two opposite corners; pinch them together to create a triangular shape, while using some water to dampen the edges. The bottom 2 corners need to be fold over so that they overlap.
    Now take a large wok or a deep fat fryer and heat it well. Deep-fry the wontons, and, when ready, drain on paper towels. Serve hot with Hoisin sauce.



    Tags: chinese food, wonton recipe, chinese recipes, fried wontons, best chinese, vegetarian wonton, vegetarian recipes, vegetarian wontons


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