Vegan Spicy Chili Oil Wontons
Dinner, Lunch, Snack

Vegan Spicy Chili Oil Wontons

ramyaramesh3007
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These spicy dumplings are a vegan version of traditional Chinese wontons filled with firm tofu, vegetables and drizzled with a hot chili oil sauce.

Vegan Chili Oil Wontons

Wonton is a traditional Chinese dumpling that typically has stuffings like meat and vegetables. In this recipe, I substituted it with firm tofu and added in vegetables like shitake 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.

Watch the full video below to learn how to fold the wontons to get the perfect shape.

Ingredients You Need

  • Wonton Wrappers – most of them contain gluten, by default. If you happen to find gluten free versions, please leave a comment below!
  • Filling – tofu as protein and vegetables like shitake mushrooms, spring onions, cabbage
  • Sauce – soy sauce, vinegar, sesame oil, minced ginger, black pepper, salt

Not forgetting the Chili Oil Sauce that brings the flavours together – you would only need chili oil, soy sauce and rice vinegar!

Print Recipe

Vegan Chili Oil Wontons

A vegan version of the traditional Chinese Dumplings with meat and vegetables.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: chili oil, spicy, wontons
Servings: 5

Equipment

  • 1 Large Pot
  • 1 Spider Strainer

Ingredients

  • 30 wonton wrappers (square)
  • 300 g firm tofu
  • 6 shitake mushrooms
  • 3 tbsp spring onions
  • 1.5 cups cabbage
  • 2 tsp soy sauce
  • 1 tsp vinegar
  • 1 tsp sesame oil
  • 1 tsp minced ginger
  • 1/4 tsp black pepper
  • salt

Chili Oil Sauce

  • 2 tsp chili oil
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar

Garnish

  • 2 tsp toasted sesame seeds

Instructions

  • Chop mushrooms, cabbage and spring onions finely. Crumble up 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 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!). Drain them and serve with chili oil sauce.

Notes

  1. There is no gluten free version for this recipe as the wonton wrappers that I got from the store are wheat-based.