Vegan Wontons in Chili Broth
Ingredients
- 300g wonton wrappers (around 60 pieces, thawed)
- 560g Omnipork or plant-based ground meat substitute (thawed)
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 tbsp chopped chives or spring onions (optional)
- 1 tbsp cornstarch
Chili broth
- 1/2 cup wonton broth (water used to cook wontons)
- 1 tbsp chili garlic sauce (adjust to desired heat)
- 1/2 tbsp soy sauce
- 1 tsp sugar (adjust to desired taste)
- 1 tbsp white vinegar (adjust to desired taste)
- 2 tsp sesame oil
- 1 tsp toasted sesame seeds
Preparation
Filling and shaping
In a bowl, mix together the omnipork or plant-based meat substitute, soy sauce, salt, pepper, chives or spring onion, and cornstarch.
Prepare a small bowl with water.
Carefully separate the wrappers.
Place one wrapper on a flat surface and add 1-2 teaspoons of the filling.
Dip a finger into the water and moisten the edges of the wrapper.
Fold diagonally into a triangle and seal tightly, pressing out any air.
Moisten one bottom corner and bring both ends together to seal.
Repeat for the remaining wrappers and filling.
Set aside on a tray and cover with a towel to prevent drying.
Cooking
Heat a large pot of water and add a pinch of salt.
Bring to a boil over medium-high heat.
Add 15-20 wontons and boil for 3-4 minutes, stirring to prevent sticking.
Serving
Mix the chili broth ingredients together using the water from cooking the wontons.
Serve the cooked wontons in the chili broth.
Notes
Adjust the chili garlic sauce, sugar, and vinegar according to personal taste.
For a homemade tofu filling option, refer to the original source for details.
