Vegetarian Plant Based Wontons 植物肉餛飩
Our Vegetarian Plant Based Wontons 植物肉餛飩 are simple to make, stuffed with plant based mince and an assortment of veggies that add flavor and texture. It's a yummilicious and satisfying alternative to the traditional meat filled wontons.
- Prep time
- 20 min
- Cook time
- 4 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 square wonton wrappers
- 8 oz plant based protein, 227g
- 5 dried shitake mushrooms
- 1/2 small napa cabbage, 350g
- 6 water chestnuts
- 3 sprigs spring onion, white part only
- 1 bunch cilantro
- 1 1/2 tbsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- salt to taste
- 1 1/2 tsp premium soy sauce
- 3 tsp chinkiang vinegar
- 1 tsp sesame oil
- 1 tbsp spring onion rounds
- 1 tbsp chopped chili rounds (optional)
Instructions
- 1
Soak dried shitake in hot water to cover until softened and rehydrated. A tip to hasten this process is to soak for a while and then, as soon as soft enough, use scissors to snip off the mushroom stem and discard. This lets the water soak into the middle of the mushroom as well. Let caps continue soaking until the cap is soft enough to slice and mince.
- 2
Wash and then mince the napa cabbage. Sprinkle 1/4 tsp salt over and stir. Let sit for 10 mins to exude water. Use hands to squeeze as much water out as you can. Wash and slice skin off water chestnuts. Mince. Wash spring onions, cut off roots and cut to rounds. Wash cilantro, cut off roots, chop the leaves roughly, the stems finely.
- 3
Add plant protein to a large mixing bowl. Add in soy sauce, sugar, white pepper, sesame oil and mix together, stirring with chopsticks or a wooden spoon in one direction only. Add in mushrooms, napa cabbage, water chestnuts, spring onions and cilantro. Mix, stirring in one direction only, until the plant protein is evenly distributed and a paste like filling is formed. Add salt to taste and adjust other seasonings to your preference.
- 4
Prepare a small saucer of water. This water is to help seal the wrapper together. Lay one wonton wrapper on dry surface, add 1 heaping tbsp of filling ( this should be adjusted to your wonton wrapper as they are sold in differing sizes. Ours was on the large side.) Dip finger in water and run wet finger along three side edges of the wonton wrapper. Fold wonton wrapper in half and press down on the top center to seal and then from there seal the top edges and then the side edges. Make sure that before you seal the side edges of the wrapper that you push out any air pockets before sealing. Fold lengthwise along the top most point of the filling bump and then fold the two sides together, overlapping the two wrapper flaps in the middle. Dab finger in water again and wet one flap. Press the other wonton flap firmly onto the wet flap. Put on tray and repeat until all wontons are wrapped. For a more concise demonstration of wonton folding please check out our next upcoming post on How to Fold a Wonton.
- 5
Heat up a pot with 3 inches of water until boiling. Add in wonton, being careful not to overcrowd the pot. When the wonton floats and is translucent enough to show the filling clearly it is done. Scoop out and place onto plates side by side but not touching.
- 6
Serve family style with a big plate or two of wontons in the middle of the table for everyone to choose their wontons to bring back to their own plates. Set out three small saucers. In each pour in 1/2 tsp soy sauce, 1 tsp vinegar and 1/3 tsp sesame oil for a dipping sauce. Sprinkle a bit of spring onions rounds in each saucer. Add chili rounds if you want spicy. Each diner can dip their wonton in their own sauce before slurping it down. YUMMsy!