Vegan Wontons in Red Chilli Oil
Ingredients
Wonton 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
- Chopped scallions
- Toasted sesame seeds
Preparation
Wash and roughly chop the bok choy, place it in a large bowl, add 1/2 tsp of salt, mix gently, and let it sit for 10-15 minutes, then squeeze out the water and set aside.
Cook the tofu until the water evaporates, add 1 tablespoon of oil, cook the chopped mushrooms for 1 minute, then add the bok choy, cook for another 2 minutes, let it cool to room temperature, and add to a food processor.
Pulse the cooked vegetables in a food processor a few times to chop into small chunks.
Place a wonton wrapper on your palm, wet the edges, scoop the filling to the center, press the edges to seal, 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, then cook the wontons over high heat for 2-3 minutes or until they rise to the surface, and cook for a further minute.
Use a slotted spoon to remove the wontons from the boiling water, add them to the prepared red chilli oil sauce, and pour in some of the hot broth from cooking.
Top with chopped scallions and toasted sesame seeds and enjoy.
Notes
Prep time: 30 minutes
Cook time: 10 minutes
Makes 30 wontons
