HOMEMADE VEGAN WONTONS
These homemade wontons have a flavorful vegan ground meat filling and are fun and easy to make!
Provided by Eva Agha
Categories Appetizers
Time 50m
Number Of Ingredients 11
Steps:
- Combine TVP and boiling water in a heat proof bowl. Set aside to hydrate, about 10 minutes.
- Heat a skillet over medium heat, add the oil, scallion, garlic, ginger, and red pepper. Sauté for about 30-60 seconds.
- Add the hydrated TVP and sauté about 3 minutes until its lightly browned. Mix in the soy sauce, then taste and add salt if desired. Turn off the heat and add the toasted sesame oil. Set aside and let the filling cool enough to handle.
- Shape the wontons: Place a wrapper in your palm and fill it with about 1 teaspoon of the filling. Rub water along the edge of the wrapper then fold the dumpling in half to make a rectangle. Add water to the bottom two corners, then bend them together to touch. Press to seal while pushing out air from the dumpling.Alternative shape: Wet the edges of the wrapper and bring two opposite corners to touch, then bring the remaining two corners to meet in the center. Pinch the edges together to seal, pushing air out while doing so.
- Dumplings can be cooked immediately or frozen to cook at a later time. To freeze, spread out on a baking tray in a single layer. Let freeze solid, then transfer to a sealable freezer bag. Cook from frozen, dumplings will take slightly longer to cook.
- Deep Fry Instructions: Heat oil to 350 ºF and add dumplings a few at a time so as not to crowd the oil. Fry for 1-2 minutes or until golden. Flip or press them down in the oil using a spider strainer to cook evenly. Remove and let drain on a paper towel. Repeat until dumplings are cooked.Steam & Pan Fry Instructions: Heat a large skillet over medium-low heat. Add oil then place the dumplings in a single layer. Let cook for 1-2 minutes or until the bottoms are golden, then pour about 1/4 cup of water into the pan and immediately cover to capture the steam. Let the dumplings steam about 1-2 minutes or until tender.
- Serve warm with dumpling dipping sauce.
Nutrition Facts : Calories 129 calories, Carbohydrate 20 grams carbohydrates, Fat 2 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 311 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
VEGAN WONTON WRAPPERS
These buggers are tremendously challenging to find in any retail store, so I figured that it would be most prudent just to do it myself .. I have not attempted this particular recipe just yet, but plan to do so (and then follow up by using them in the "Easy Vegan Ravioli" - Recipe #177428). Should anyone happen to try it out before me, I would love to hear your feedback. **this was found on the Vegweb site, posted by user: "aurorakitten". I have not altered a single detail. http://vegweb.com/index.php?PHPSESSID=38e1e34541e9c8ac9e5012eefefae3b1&topic=12606.0
Provided by Blueyesdncr
Categories Asian
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Sift together flour and salt in a bowl.
- Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
- This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
- To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
- To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
- Serves: 8 servings of 4. (total of 32).
Nutrition Facts : Calories 113.8, Fat 0.3, SaturatedFat 0.1, Sodium 146.4, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
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- Add the flour, water, and salt to a food processor with a dough blade, OR a mixer with a dough hook, OR to a large bowl with a spoon. If using a food processor or mixer, mix very well for a couple of minutes. The dough might look crumbly but should easily hold together when pinched. If mixing by hand, mix until the dough comes together, then turn on a clean work surface and knead for a couple of minutes.
- Turn the dough onto a clean work surface, and form into a ball. Cover with a clean, slightly damp tea towel (which will stop the dough from drying out), and let rest for 20 minutes.
- Take about 1/2 of the dough and roll out as thinly as possible. Alternatively, if you have a pasta machine, dust a small piece of dough with cornstarch, and roll out thinly. Use a large circle cookie cutter to make round wrappers, twisting the cookie cutter to cut all the way through. Or you can use a knife to cut square wrappers. Lightly dust and rub each wrapper with a bit of cornstarch so that they don’t stick together. Repeat with the other half of the dough.
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- Put the flour in a bowl and slowly pour in the water while stirring with chopsticks or a spoon. When the dough comes together and it has cooled slightly, press it into a ball with your hands. Turn it out onto your work surface and knead for about 2 minutes until a soft ball is formed. Cover the dough with plastic wrap or put it into a ziplock bag. Let rest for 30 minutes.
- Cut a manageable piece off the dough and cover the remaining dough to prevent it from drying out. Lightly dust the counter with cornstarch and roll out your piece of dough until it’s about 1 – 2 mm in thickness. Alternatively, use a pasta machine and dust each side of the dough with cornstarch to prevent it from sticking. The thinner you roll your dough, the more delicate your wontons or potstickers will be however super thin dough is fragile and can easily break while stuffing. Find a good balance between thinness and manageability.
- You can now cut it into squares or circles. For squares, use a sharp knife or pizza cutter to cut squares 8 – 10 cm (3 – 4 inches) wide. For circles, use a pastry circle or the rim of a cup 8 – 10 cm (3 – 4 inches) in diameter. Any excess dough can be rolled out again. Dust both sides of the wonton wrappers well with cornstarch to prevent sticking and stack them up into a pile.
- Continue like this with the remaining dough. You can use your wonton wrappers immediately or store them in a container in the fridge until ready to use.
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