10-min Spicy Chili Oil Wontons
These vegan 'pork' and vegetable wontons drenched in a spicy chili oil base are dreamy, addictive and make the perfect appetizer!
Servings: 25 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!