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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.