Steamed Vegan Wontons
Author: Ashley
Recipe type: Vegan, Entree
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 25 wontons
- 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
- In a small bowl, mix together cornstarch and water, set aside (this will be used to "glue" your wontons together).
- In a saucepan, add sesame oil on medium-high heat.
- Add onions, garlic, ginger and sautee for 3-5 minutes until onion become translucent.
- Next, add spinach, carrots, scallion, mushrooms and sauces.
- Sautee another 7-10 minutes. Remove from heat.
- To assemble wontons, take a spoonful of vegetable mixture and place in the middle of the wonton.
- 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.
- Connect the bottom left and right corner of the wonton together, forming something that resembles a nurse hat.
- Place in your steamer.
- Add water to a saucepan or wok. Make sure the wontons are not submerged in any water.
- Cover and steam for 30 minutes.
- Turn off heat and let rest for 5-10 minutes.
- ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/steamed-vegan-wontons/
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