WONTON RECIPE VEGETARIAN RECIPES

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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

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

VEGGIE AND WONTON SOUP RECIPE | ALLRECIPES



Veggie and Wonton Soup Recipe | Allrecipes image

A quick and easy, healthier Asian-inspired soup the whole family will love. Mix it up with any of your favorite vegetables and try different types of wontons. Enjoy!

Provided by VenturaMama77

Categories     Soups, Stews and Chili Recipes    Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

5 cups chicken broth
3 cups water
½ head napa cabbage, chopped
2 carrots - peeled, diced, or to taste
1 cup chopped snow peas
3 green onions, chopped
1 tablespoon fish oil
1 tablespoon sesame oil
1 (16 ounce) package frozen wontons (such as Trader Joe's® Chicken Gyoza Potstickers)
1 (8 ounce) container extra firm tofu, drained and diced
¼ cup miso broth concentrate
1 teaspoon salt
1 teaspoon sriracha hot sauce
¼ teaspoon ground white pepper

Steps:

  • Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes.
  • Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium; simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.

Nutrition Facts : Calories 384.8 calories, CarbohydrateContent 40.8 g, CholesterolContent 93.3 mg, FatContent 15.3 g, FiberContent 3.8 g, ProteinContent 22.2 g, SaturatedFatContent 3.5 g, SodiumContent 1787.9 mg, SugarContent 4 g

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