I. Love Dumplings.
They are little bundles of happiness. Gyozas, pierogis, momos, ravioli – almost every country in the world has their own version. Today I wanted to showcase the wonton. Its a dumpling that almost everyone has heard of, but not every vegetarian has tasted.
I substituted the meat in the dumplings with a succulent mixture of shiitake mushrooms, tofu and fragrant ginger and garlic. I could eat these bad boys all day long.
**Feel free to click on the red links for photo references**
Recipe makes approx. 40 wontons
- 2 tbsp olive oil
- 1 cup shiitake mushrooms, minced
- 1 cup button mushrooms, minced
- 1 cup extra firm tofu, crumbled/minced
- 2 tbsp ginger, grated
- 2 tbsp garlic, grated
- 3 tbsp chives, minced
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- wonton wrappers (I use Wing’s brand)
- Vegetable broth (2 cups for every 5 wontons)
- Sliced green onion (optional garnish)
- Baby Bok Choy (or another chinese green) (optional)
- Noodles (optional)
- In a pan, saute ginger and garlic in olive oil until fragrant on medium-high heat. (approx. 2 minutes)
- Add mushrooms, tofu, chives, soy sauce and brown sugar. Saute mixture for another 10 minutes. Feel free to add extra soy sauce to personal salt taste.
- Once filling has cooled down, begin stuffing won tons. In each wrapper put in approx. 1 tsp of filling. Fold wrapper in half with filling and seal the edges with water and press close (like and envelope). There are a few different ways to fold the wonton. I like this or this.
- Heat broth on high heat. once the broth starts simmering, add wontons (and noodles/vegetables if desired) into broth. Cook for approx. 4 minutes or until tender.
- Garnish with green onion and enjoy 🙂