straight up veg

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

INGREDIENTS

• 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) 

1. In a pan, saute ginger and garlic in olive oil until fragrant on medium-high heat. (approx. 2 minutes)
2. 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.
3. 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.
4. 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.
5. Garnish with green onion and enjoy 🙂