Veggie Wontons in Chili Oil
Ingredients
- 1 package of vegan wonton wrappers, thawed at room temperature
- 2 tbsp cooking oil
- 1 small onion, diced
- 1 block of firm tofu, drained
- 2 cups of chopped Napa cabbage
- 1 cup of shredded carrots
- 3 cloves of garlic, minced
- 1 tbsp minced ginger
- 2 tbsp soy sauce
- 2 tsp chili flakes
- 1 tbsp sesame oil
Preparation
Make the veggie filling
Place tofu in a bowl and crumble it with your hands or a fork.
Heat a wok or sauté pan over medium-high heat. Add the oil.
When the oil is hot, add the chopped onions. Sauté the onions until they are soft.
Add the crumbled tofu, Napa cabbage, shredded carrots, garlic, ginger, chili flakes, and sesame oil.
Sauté everything for 10 minutes over medium heat or until the vegetables are soft and no liquid is left in the pan.
Remove the filling and place it in a bowl. Let it cool completely before wrapping your wontons.
Boil 6 cups of water in a pot. Add 1 tsp of salt to the water.
Prepare a small bowl with warm water to start wrapping your wontons.
One by one, separate the wonton wrappers.
Place 1 wrapper on your hand and dampen the corners of the wrapper with water.
Place 1/2 tbsp of filling in the center of the wrapper and fold it into a triangle.
Press down gently to remove any air pockets. Seal the edges of the wonton and bring the end corners together, then press to seal.
Repeat the process until all wonton wrappers are used.
Cook the wontons in small batches in the boiling water.
Stir gently with a spatula constantly to prevent them from sticking to the bottom.
Cook until the wontons are floating on top, about 2 to 3 minutes.
Transfer 8-10 wontons into each bowl. Pour 2 tablespoons of chili oil and 3 tablespoons of the hot broth used to boil the wontons.
Mix the wontons well to coat them with the sauce.