VEGETARIAN WONTON FILLING RECIPE RECIPES

VEGETARIAN WONTON DUMPLINGS RECIPE - FOOD.COM

Vegetarian Wonton Dumplings Recipe - Food.com image

This recipe originaltes from the May 1, 2004 issue of Vegetarian Times Magazine. Be careful not to overprocess if you're chopping the ingredients in a food processor. As an alternative to boiling the wontons you could fry them.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 40 wontons, 10 serving(s)

Number Of Ingredients 19

Ingredients

2 large carrots, cut into chunks
8 ounces firm tofu
7 dried Chinese black mushrooms, soaked in hot water to rehydrate
1/2 lb fresh spinach, rinsed and trimmed
6 large chinese cabbage leaves or 6 large american cabbage leaves, trimmed
2 garlic cloves
1/2 bunch cilantro, rinsed and trimmed
1 large egg, beaten
1 tablespoon minced fresh ginger
2 tablespoons low sodium soy sauce
3 tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 -3 teaspoon salt (or to taste)
50 wonton wrappers (3 inch round)
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 tablespoon chili sauce

Steps:

Wonton Dumplings:
Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
Place in food processor, and chop very finely.
Place vegetable mixture into a large bowl.
Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
Drain any excess liquid from mixture.
Place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
Repeat process until all ingredients are used up.
Bring a large pot of salted water to a boil.
Add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
Use a slotted skimmer to remove from water, and set aside in a bowl.
(don't allow the wontons to touch while still hot or they may stick.
Dipping Sauce:
Thoroughly mix all sauce ingredients together and set aside.
To serve, arrange wontons on a platter, and pass with Dipping Sauce.

Nutrition Facts : Calories 202.6, FatContent 5, SaturatedFatContent 0.9, CholesterolContent 22.3, SodiumContent 833.4, CarbohydrateContent 31.7, FiberContent 2.6, SugarContent 2.7, ProteinContent 8.1

VEGETARIAN WONTON SOUP | CHINA SICHUAN FOOD

Vegetarian Wonton Soup | China Sichuan Food image

Healthy and spring flavor vegetarian wonton soup with broccoli, tofu and wood ear mushroom as filling.

Provided by Elaine

Categories Breakfast Soup

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 13

Ingredients

1/2 cup of dried wood ear mushroom ( , soaked in clean water around 10 minutes firstly)
1 small head broccoli ( , cut into small pieces)
1/4 box of fresh tofu
1 tsp. salt
1 tbsp. sesame oil
1/4 tsp. white pepper
40 wonton wrappers
1 tbsp. chopped scallion
1/2 tsp. minced garlic
1/2 tsp. salt
1/2 tbsp. light soy sauce
1 tsp. sesame oil
1 small piece of dried nori

Steps:

Finely cut the mushrooms, crown broccoli and tofu into small pieces and place in a large bowl.
Add oil, salt and pepper. Mix well.
Prepare wonton and wrap wonton one by one. Heat a large pot of water to a boiling and cook the wontons for 3-4 minutes over medium fire.
Add light soy sauce, dried nori, spring onions, garlic and sesame oil. Scoop around 1 cup of the water for cooking the wontons. Transfer wontons in individual serving bowls.
Garnish some chopped green onions and serve hot.

Nutrition Facts : Calories 493 kcal, CarbohydrateContent 76 g, ProteinContent 16 g, FatContent 13 g, SaturatedFatContent 1 g, CholesterolContent 11 mg, SodiumContent 2365 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving

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