Steamed Vegan Wontons
Author: 
Recipe type: Vegan, Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 25 wontons
 
Ingredients
  • Package Wonton Wrappers (Make sure they are egg free if you're vegan. There are several options at my local asian market)
  • 3 tablespoons sesame oil
  • 2 cups spinach
  • 8 oz cremini mushrooms, diced
  • ½ cup green onion or scallion
  • 8 oz white button mushrooms, diced
  • 3 carrots, peeled and diced
  • 1 small onion, diced
  • 1 jalapeno, diced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh garlic, diced
  • 1 tablespoon chili garlic sauce (found in most asian markets)
  • 1 tablespoon hoisin sauce (found in most asian markets)
  • 2 tablespoons low sodium soy sauce
  • ¼ cup cornstarch
  • ½ cup water
Instructions
  1. In a small bowl, mix together cornstarch and water, set aside (this will be used to "glue" your wontons together).
  2. In a saucepan, add sesame oil on medium-high heat.
  3. Add onions, garlic, ginger and sautee for 3-5 minutes until onion become translucent.
  4. Next, add spinach, carrots, scallion, mushrooms and sauces.
  5. Sautee another 7-10 minutes. Remove from heat.
  6. To assemble wontons, take a spoonful of vegetable mixture and place in the middle of the wonton.
  7. Using your index and middle finger, place a small amount of your cornstarch "glue" on all sides of the wonton and fold into a triangle.
  8. Connect the bottom left and right corner of the wonton together, forming something that resembles a nurse hat.
  9. Place in your steamer.
  10. Add water to a saucepan or wok. Make sure the wontons are not submerged in any water.
  11. Cover and steam for 30 minutes.
  12. Turn off heat and let rest for 5-10 minutes.
  13. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/steamed-vegan-wontons/