Vegan Wontons with Tofu Crumbs and Shiitake Mushrooms

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I think this is about the last Chinese “wrapped” dish I was going to make, unless there’s another one I haven’t thought of!

It has been so fun making all these dumplings, steamed buns, spring rolls lately, and now, wontons just completed the set. Did you know that wonton is actually the Cantonese way of saying it? The Chinese word is Hundun.

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This stuff is SO DELICIOUS in soup, with a little bit of sesame oil, it’s the perfect perfect thing to eat!

I made it with a packet of extra firm tofu and make them into crumbs. You can probably substitute the tofu crumbs with tempeh, but I haven’t tested it myself. It may change the taste completely.

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My tofu crumbs was left in the oven for about 1 hour and 15 minutes, they were a little crisp, but that actually tasted so good that I would recommend you to cook it until it becomes like that. Though it may be a little more chewy and harder to fold, as they will be a little prickly.

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One thing you really have to be careful with is folding them. It’s so easy to leave little holes, which will give you a lot of trouble when you’re boiling them as they will all break and fall apart. The best way is to dab enough water so that the dough sticks, and press it down tightly to close off all gaps.

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Vegan Wontons with Tofu Crumbs and Shiitake Mushrooms

Filling
1 packet extra firm tofu
4-5 dried shiitake mushrooms, soaked 4-5 hours
1 clove garlic
1 scallion
1 tablespoon white cooking wine
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon pure maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon Himalayan/sea salt
1/4 teaspoon ginger powder
A few sprinkles of ground pepper
1 tablespoon extra light olive oil

Wontons
1 packet plain wonton wrappers

Cooking Seasoning (per batch 12)
1 tablespoon chopped scallions
1/4 teaspoon sesame oil
A few sprinkles Himalayan/sea salt
A few sprinkles ground pepper

Preheat oven to 275°F (135°C).

Drain all the water fro the tofu and rinse it a little, then drain again. Squeeze out as much water/liquid as you possibly can, and once you can’t squeeze anymore, get some paper towels to suck out even more water.

Use your hands to crush the tofu into little mince, then place it on an oven tray, spread out.

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Use more paper towels to soak up even more water. Put it in the oven for about one hour to dry up. If you like it crispier, you can wait another 10-15 minutes like I did, but it may be a little too dry. Just keep a close lookout for it.

Once the tofu is dried (some may have turned golden), crumble it up again and put it in a large bowl.

Drain out all the water from the shiitake mushrooms and rinse it thoroughly, then drain again. Finely dice the shiitake mushrooms, then peel and finely dice the garlic clove and chop the scallions into very small pieces. Add all that in the large bowl along with the tofu crumbs.

Then, add the cooking wine, cornstarch, sesame oil, maple syrup, garlic powder, onion powder, salt, ginger powder and pepper. Stir very well until everything is well mixed.

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Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (6). Pour everything in the fillings bowl into the frying pan and cook and stir for about 6 minutes, then turn the heat off and spoon everything back into the bowl.

To fold the Wontons:

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Have the wonton wrappers ready, then fill a tiny bowl with water.

Lay the wonton wrapper out on a flat surface, with one corner facing directly at you, so that it looks like a diamond. Add a small spoonful of filling, then dab a little water on all four corners of the wrapper with your fingers, and fold it into a triangle. Try and squeeze out any are you can find, and make sure it’s sealed very tightly and no holes can be found.

Hold the two opposite triangle corners and bring it together, squeeze them firmly in the middle (dab a little more water on the corners first). This creates the shape of an gold ingot (almost).

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Fold about 12, then cook them in a batch. You can fold the rest later, as cooking it right after folding them will ensure they don’t dry off too much.

Cooking the Wontons (in batches of 12):

Add about three cups of water into a small saucepan and bring it to a boil. After about five minutes cooking in high heat, carefully add the wontons and stir it around. Cook it for a further 3-4 minutes until the skin no longer has that “white” colour.

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Meanwhile in a medium bowl, add a tablespoon of finely chopped scallions, and then add the sesame oil, salt and pepper.

Once the wontons are finished cooking, spoon the wontons into the bowl, then fill enough soup to cover the bowl, and serve immediately (no, wait until it cools down a little first).

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Vegan Wontons with Tofu Crumbs and Shiitake Mushrooms
Serves: 4
 

Ingredients
Filling
  • 1 packet extra firm tofu
  • 4-5 dried shiitake mushrooms, soaked 4-5 hours
  • 1 clove garlic
  • 1 scallion
  • 1 tablespoon white cooking wine
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon pure maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon Himalayan/sea salt
  • ¼ teaspoon ginger powder
  • A few sprinkles of ground pepper
  • 1 tablespoon extra light olive oil
Wontons
  • 1 packet plain wonton wrappers
Cooking Seasoning (per batch 12)
  • 1 tablespoon chopped scallions
  • ¼ teaspoon sesame oil
  • A few sprinkles Himalayan/sea salt
  • A few sprinkles ground pepper

Instructions
  1. Preheat oven to 275°F (135°C).
  2. Drain all the water fro the tofu and rinse it a little, then drain again. Squeeze out as much water/liquid as you possibly can, and once you can’t squeeze anymore, get some paper towels to suck out even more water.
  3. Use your hands to crush the tofu into little mince, then place it on an oven tray, spread out.
  4. Use more paper towels to soak up even more water. Put it in the oven for about one hour to dry up. If you like it crispier, you can wait another 10-15 minutes like I did, but it may be a little too dry. Just keep a close lookout for it.
  5. Once the tofu is dried (some may have turned golden), crumble it up again and put it in a large bowl.
  6. Drain out all the water from the shiitake mushrooms and rinse it thoroughly, then drain again. Finely dice the shiitake mushrooms, then peel and finely dice the garlic clove and chop the scallions into very small pieces. Add all that in the large bowl along with the tofu crumbs.
  7. Then, add the cooking wine, cornstarch, sesame oil, maple syrup, garlic powder, onion powder, salt, ginger powder and pepper. Stir very well until everything is well mixed.
  8. Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (6). Pour everything in the fillings bowl into the frying pan and cook and stir for about 6 minutes, then turn the heat off and spoon everything back into the bowl.
  9. To fold the Wontons: Have the wonton wrappers ready, then fill a tiny bowl with water.
  10. Lay the wonton wrapper out on a flat surface, with one corner facing directly at you, so that it looks like a diamond. Add a small spoonful of filling, then dab a little water on all four corners of the wrapper with your fingers, and fold it into a triangle. Try and squeeze out any are you can find, and make sure it’s sealed very tightly and no holes can be found.
  11. Hold the two opposite triangle corners and bring it together, squeeze them firmly in the middle (dab a little more water on the corners first). This creates the shape of an gold ingot (almost).
  12. Fold about 12, then cook them in a batch. You can fold the rest later, as cooking it right after folding them will ensure they don’t dry off too much.
  13. Cooking the Wontons (in batches of 12): Add about three cups of water into a small saucepan and bring it to a boil. After about five minutes cooking in high heat, carefully add the wontons and stir it around. Cook it for a further 3-4 minutes until the skin no longer has that “white” colour.
  14. Meanwhile in a medium bowl, add a tablespoon of finely chopped scallions, and then add the sesame oil, salt and pepper.
  15. Once the wontons are finished cooking, spoon the wontons into the bowl, then fill enough soup to cover the bowl, and serve immediately (no, wait until it cools down a little first).


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6 comments

    • Susanna

      Unfortunately I don’t remember the brand but it was found in my local asian supermarket and they had yellow ones, with eggs, and ones that are white and without. I think you can probably try dumpling skins too if you can’t find wonton skins as they are pretty similar :D

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