ramyaramesh3007These vegan ‘pork’ and vegetable wontons drenched in a spicy chili oil base are dreamy, addictive and make the perfect appetizer!
Wontons are traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with firm tofu and added in vegetables like shiitake mushrooms, cabbage and chopped spring onions.
The folding process may be daunting to some but it’s actually very simple! Make sure you get SQUARE shaped wonton wrappers and place some filling on the wrapper. Get ready some water to make sure the wrapper sticks when you fold.
Ingredients You Need
- square wonton wrappers – most of them contain gluten, by default. You could use rice paper as a dumpling wrapper. If you happen to find other gluten free versions, please leave a comment below!
- filling – tofu as protein and vegetables like shitake mushrooms, spring onions, cabbage
- OR you can also prep the wontons ahead or use frozen wontons!
- aromatics – minced ginger
- sauce – soy sauce, rice wine vinegar, sesame oil, black pepper, salt
- spices – gochugaru, five-spice powder
Gluten free substitutions: Use rice paper instead of wheat-based wonton wrappers. Use gluten free soy sauce or tamari or coconut aminos.
Allium free substitutions: Use chopped coriander instead of spring onions. Omit minced garlic and use hing (asafoetida) instead.
10-min Spicy Chili Oil Wontons
Ingredients
- 25-30 square wonton wrappers
- 300 g extra firm tofu
- 6 shitake mushrooms
- 3 tbsp spring onions
- 1.5 cups shredded cabbage
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1/4 tsp black pepper
- salt if required
- 25 frozen vegan wontons (if not making from scratch)
Chili Oil Sauce
- 1 tsp gochugaru
- 1/2 tsp toasted sesame seeds
- 1/4 tsp 5-spice powder
- 1/2 tsp minced garlic
- 2 tbsp sesame oil
- 1 tsp chili oil
- 1 tbsp light soy sauce
- 1 tsp rice wine vinegar
- 3 tbsp hot water
Garnish
- green part of spring onions
Instructions
- Chop mushrooms, cabbage and spring onions finely. Crumble up extra firm tofu as well.
- Add sesame oil to pan. Once heated, add minced ginger and sauté until fragrant.
- Add mushrooms, cabbage and sauté them until they are cooked. Add in spring onions in last and sauté for a few minutes.
- Then add firm tofu, soy sauce, vinegar, black pepper & salt (if needed).
- Fold 30 wantons as shown in my video (above). Boil them for 30 seconds-1 minute (they cook really fast!). When they float to the top, drain them and keep the water.
- Add all dry spices to a heat-proof bowl. Heat up sesame oil and pour over the spices. Add soy sauce, rice wine vinegar and chili oil. Mix well.
- Add dumplings to the sauce and give it a good toss until well-combined.
- Garnish with chopped spring onions and toasted sesame seeds. Enjoy!