Glowingplants Vegan Thai Curry Wontons
Ingredients
- Curry soup
- 3 cups vegetable stock
- 1/2 cup curry paste, I used massaman curry paste
- 3/4 cup coconut milk
- 1 tsp chili powder
- 1 tbsp curry powder
- 2 tbsp vegetable oil
- 1 yellow onion
- 2 tbsp sliced lemongrass, white part only (slice off the lower bulb)
- 6 curry leaves
- Salt & sugar to taste
- Wonton wrappers
- 2 cups all purpose flour
- 1 cup boiling water
- Pinch of salt
- Curry tofu filling
- 1 block of firm tofu, drained & crumbled
- 1 yellow onion, diced
- 1 cup pak choy, julienned
- 1 cup spring onion. diced
- 1 tbsp minced ginger
- 2 cloves minced garlic
- 2 tbsp curry paste, massaman curry paste
- 1 tbsp vegetable oil
- Salt and pepper
Preparation
To make the soup
Heat vegetable oil in a pot over medium heat. Add curry paste and cook until fragrant. Add vegetable stock and cook over high heat. Then stir in onions, lemongrass and curry leaves. Once it boils, lower the heat and allow to simmer for 10 mins. Add coconut milk and cook at high heat again. Once it boils, lower the heat. Add salt and sugar to taste
Filling
In a large skillet over medium high heat, add oil and cook onion. ginger, garlic until fragrant. Add tofu, pak choy stir-fry for another 2 mins. Then add the curry paste and mix well. Stir in spring onion. Turn off the heat
Wrappers
In a stand mixer, add all ingredients and mix until you have a rough ball shape. Dust your work surface, knead dough until smooth. Let dough rest for 10 mins. Lightly dust your counter-top, roll out the dough to your desired thickness, aiming for a rectangle roughly 20”x10” then cut into small squares
