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When it comes to whipping up something impressive yet straightforward in the kitchen, these vegan wontons hit the mark. Armed with a pack of vegan wonton wrappers, it’s time to roll up your sleeves and get down to business.
Tips:
- Precision in Dough: Mix the flour and water gradually, aiming for a dough that’s soft yet sturdy—this will ensure your wontons are tender after cooking but hold their shape well when filled.
- Filling Technique: Dicing the tofu and shiitake mushrooms finely is crucial for a consistent texture that’s enjoyable in every bite.
- Flavor Depth: Fresh ginger and quality sesame oil are the secret weapons that will give your wontons that authentic Asian flavor profile.
The Ingredients Lineup:
- Homemade Wonton Dough: Combining just flour, water, salt, and optional oil, this dough is the perfect wrap for your flavorful filling.
- Tofu: Opt for extra-firm tofu for its ability to hold up to the seasoning and cooking process, providing a satisfying bite.
- Shiitake Mushrooms: These add an earthy flavor that complements the tofu, elevating the wontons to a new level of taste.
- Aromatic Seasonings: The combination of soy sauce, sesame oil, minced ginger, and scallions creates a filling that’s bursting with flavor.
Preparing the Dish:
The process begins with the dough—combine your ingredients and knead to a supple texture, then let it rest. Meanwhile, turn your focus to the filling. Press the tofu to remove excess moisture, ensuring it will soak up the rich flavors you’ll add next. Rehydrated and finely chopped, the shiitake mushrooms join the tofu, along with the ginger and scallions, creating a filling that’s hearty and fragrant.
Folding:
With the filling ready, it’s time to shape your wontons. Roll out the dough and cut it into squares, placing just enough filling in the center of each. As you fold the dough over the filling, press the edges to seal in the goodness. It’s a simple process that yields great results.
Bringing It All Together:
Cook the wontons in boiling water until they float to the surface, a sign they’re done to perfection. Meanwhile, mix up the soy sauce, rice vinegar, and sesame oil to create a dipping sauce that’s bright and full-bodied.
Serving:
Plate your wontons, and serve them hot. A drizzle of the sauce over the top adds a finishing touch that’s both visually appealing and delicious.
Wontons with sh*take & Tofu
These Vegan Tofu and Shiitake Wontons feature a savory mix of extra-firm tofu and earthy mushrooms with a hint of ginger, wrapped in a homemade or store-bought dough. Boil them until they float, then enjoy with a soy and sesame dipping sauce for a simple yet tasty vegan treat.
Servings 4
Total Time 50 minutes mins
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Equipment
Mixing bowl
Rolling Pin
Pot
measuring tools
Ingredients
For the Homemade Wonton Dough (Optional):
- 250 grams about 2 cups all-purpose flour, plus extra for dusting
- 1/2 tsp salt
- 120 to 180 ml 1/2 to 3/4 cup water, as needed
- 1 tsp vegetable oil optional, for elasticity
For the Wonton Filling:
- 450 grams 1 lb extra-firm tofu, diced tiny
- 4 small dried shiitake mushrooms soaked until tender and diced small (or fresh shiitakes)
- 2 Tbsp fresh ginger minced
- 3 scallions sliced
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp black pepper
- 2 Tbsp cornstarch optional, for binding
For the Wonton Sauce:
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- 1 Tbsp chili oil or chili garlic sauce optional
Instructions
Prepare the Wonton Dough (Optional):
Mix 250 grams of flour and 1/2 teaspoon of salt in a bowl. Gradually add 120 ml of water, starting with 1/2 cup, and mix until a dough forms. Add more water if needed, up to 180 ml.
Optionally, add vegetable oil for elasticity.
Knead the dough on a floured surface until smooth, about 5-10 minutes.
Cover and let the dough rest for at least 20 minutes.
Note: If you’re short on time or prefer, you can use pre-made wonton wrappers instead.
Make the Wonton Filling:
Press 450 grams of tofu to remove excess moisture and crumble it into small pieces.
Combine tofu, shiitake mushrooms, ginger, scallions, soy sauce, sesame oil, salt, sugar, and black pepper in a large bowl.
If needed for binding, mix in cornstarch.
Roll Out the Dough (If Making Homemade):
Divide the dough in half. On a floured surface, roll out one portion until thin.
Cut into squares or circles, keeping them covered with a damp cloth.
Form the Wontons:
Place a teaspoon of the filling in the center of each wrapper.
Wet the edges, fold over to form a triangle, and press to seal, making sure to remove air pockets.
Cook the Wontons:
Boil a pot of water and cook the wontons in batches until they float to the top and are tender, about 3-5 minutes.
Prepare the Wonton Sauce:
Combine soy sauce, rice vinegar, sesame oil, sesame seeds, and chili oil or sauce in a bowl. Set aside.
Serve:
Drain the cooked wontons and serve with the dipping sauce.
Notes
Use gluten-free flour for a GF option; filling can be made ahead and kept for 2 days.
Cost: $6
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian
Keyword: Shiitake, Tofu, Wontons
