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Home > Recipes > Vegetarian Recipes | Fruits, Grains & Vegetables > Vegetarian Wontons

Vegetarian Wontons

Vegetarian Wontons

 

 

 

Chef's Tips:

Do not make too far ahead of time.  The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately).

 

Makes 30 - 35 wontons

 

Ingredients:

 

1 package wonton skins (about 30 - 35)
Hoisin sauce, for dipping


Filling:
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

Directions: 

1.       For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.

 

2.       Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.

 

3.       Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.     


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Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped over 12,800 people worldwide improve their health. All the secret copy cat recipes in ONE cookbook.

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