Recipe: Vegetable Wontons

These vegetable wontons can be made ahead of time and frozen. You can make your own wrappers but I use store bought ones to cut down on the time and honestly, they’re just better than the ones I’ve ever been able to wmake at home. The Wontons can be steamed, pan fried, or added to soup. I find them to be very delicate in soup so probably next time I’ll give pan frying a try instead. This recipe is a bit of a time sink but if you make a big batch it’ll feel worth it on bad days when you have something special to eat.

Vegetable Wontons

AuthorMabDifficultyIntermediate

Yields36 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

Ingredients
 36 wonton wrappers
 1 tbsp sesame oil
 4 cm ginger, grated finely
 2 garlic cloves, grated finely
 200 g mushroom, diced finely
 ½ cabbage, diced finely
 2 carrots, grated finely
 1 tbsp soy sauce
 1 tbsp hoisin sauce

Directions
1

In a large frying pan heat sesame oil, ginger and garlic for 2 minutes. Add the vegetables and fry for 5–7 minutes or until vegetables have halved in size and softened. Add the chilli, soy sauce, and hoisin and fry for about 3 more minutes then set aside to cool completely.

2

Assemble the wontons: Place a teaspoon of vegetables into the center of the wonton wrapper, wet the edge of the wrapper and fold wonton diagonally into a triangle shape then take the folded edge and bring the two corners together until they just overlap, seal tightly. Continue this process with remaining wontons. Repeat until filling and wrappers are all used.

Note: (You can shape wontons in any shape you like even simply leaving them as triangles just make sure that you have sealed the edges and pushed out as much air as possible)

3

To cook in soup: Place wontons in gently simmering soup and allow to cook through until just translucent, about 2 minutes if fresh and 3-5 minutes if frozen. Serve immediately.

Adapted From The Hungary Cook

Ingredients

Ingredients
 36 wonton wrappers
 1 tbsp sesame oil
 4 cm ginger, grated finely
 2 garlic cloves, grated finely
 200 g mushroom, diced finely
 ½ cabbage, diced finely
 2 carrots, grated finely
 1 tbsp soy sauce
 1 tbsp hoisin sauce

Directions

Directions
1

In a large frying pan heat sesame oil, ginger and garlic for 2 minutes. Add the vegetables and fry for 5–7 minutes or until vegetables have halved in size and softened. Add the chilli, soy sauce, and hoisin and fry for about 3 more minutes then set aside to cool completely.

2

Assemble the wontons: Place a teaspoon of vegetables into the center of the wonton wrapper, wet the edge of the wrapper and fold wonton diagonally into a triangle shape then take the folded edge and bring the two corners together until they just overlap, seal tightly. Continue this process with remaining wontons. Repeat until filling and wrappers are all used.

Note: (You can shape wontons in any shape you like even simply leaving them as triangles just make sure that you have sealed the edges and pushed out as much air as possible)

3

To cook in soup: Place wontons in gently simmering soup and allow to cook through until just translucent, about 2 minutes if fresh and 3-5 minutes if frozen. Serve immediately.

Vegetable Wontons

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