Vegan Wontons with Red Chilli Oil
Ingredients
Wrappers
- 30 wonton wrappers
Filling
- 220g bok choy
- 6 shiitake mushrooms
- 200g firm tofu
- 2 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp mushroom powder
- 1/2 tsp salt
Sauce
- 2 tbsp black vinegar
- 2 tbsp soy sauce
- 1-2 tbsp homemade red chilli oil
- 1/4 tsp sesame oil
- 1/4 tsp white pepper
Cooking oil
- Oil for cooking
Toppings
- Scallions
- Sesame seeds
Preparation
Wash and roughly chop the bok choy. Place the bok choy in a large bowl and add in 1/2 tsp of salt. Gently mix and fold the bok choy with the salt and let it sit for 10-15 minutes. Squeeze out the water or liquid from the bok choy and set aside.
Cook the tofu until the water evaporates. Add in 1 tbsp oil and cook the chopped mushrooms for 1 minute before adding in the bok choy. Cook for another 2 minutes, then let it cool to room temperature before adding to a food processor.
Pulse the cooked vegetables a few times to chop them into small chunks.
Place a wonton wrapper on your palm, wet the edges and scoop the filling to the center of the wrapper. Gently press the edges to seal it. Bring two corners together to create a boat shape and use water to secure it.
In a bowl, mix together all the red chilli oil sauce ingredients and set aside.
Bring a pot of water to a boil. Cook the wontons over high heat for about 2-3 minutes or until they rise to the surface, then cook for a further minute.
Use a slotted spoon to remove the wontons from the boiling water and add them to the prepared red chilli oil sauce. Pour the used hot broth over the wontons.
Top with chopped scallions and toasted sesame seeds.
Notes
Prep time is 30 minutes.
Cook time is 10 minutes.
This recipe makes 30 wontons.
