Vegetarian Steamed Wontons
This year, stay in for Christmas and make yourself a Chinese feast! These wontons are easy to make and a fun activity for a snowy day. Feel free to add in some ground meat if you want a heartier dumpling—the recipe is very flexible for your tastes. You can eat these alone, or heat up some broth and plop them in, cooked, for soup.
Ingredients
- ½ pound firm tofu (about half a package)
- ½ cup grated carrots
- ½ cup shredded cabbage (preferably Napa, but any variety works)
- ¼ cup finely chopped bell pepper
- 2 tablespoons finely chopped scallions
- 2 teaspoons grated fresh ginger
- 1 tablespoon chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 egg, beaten
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 40 small wonton wrappers
Preparation
- Preheat the oven to 200 degrees. Cut the tofu in half horizontally and place between layers of paper towels. Put a few plates on top and let stand for 20 minutes (this removes some of the water). After 20 minutes, cut the tofu in ¼-inch cubes and place in a bowl.
- Add all ingredients except wrappers to the tofu. Stir gently to combine.
- Fill a small bowl with warm water. Remove a wonton wrapper from the package and brush the edges with water. Place half a teaspoon of the filling in the center of the wrapper. Fold in half to form a triangle and then bring the bottom corners together to finish the fold. Set on a sheet pan and cover with a damp cloth. Repeat with all of the filling, or until you run out of wrappers.
- Steam the dumplings with your stovetop steamer (if you have one) or place a small pot over another larger pot of simmering water. Spray with a non-stick vegetable spray or some more sesame oil to prevent sticking. Place the dumplings in, without touching each other, cover and let the dumplings steam for 8 to 10 minutes or until cooked through.
- Remove the dumplings from the steamer to a heatproof platter and place in the oven to keep warm. Repeat with the remaining dumplings. Enjoy as is, with a dipping sauce, or in a bowl of broth for a wonton soup.
Judith Rontal
