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5 from 13 votes

Vegetarian Wontons

This Vegetarian Wonton Recipe is filled with delicious Asian flavors including tofu, cabbage, carrots, ginger, mushrooms, and spring onions and served with a soy and sweet chili dipping sauce. Wrapping wontons is easier than you think and you’ll be ready to serve dinner in just 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Chinese, Vegan
Diet: Low Calorie, Vegan, Vegetarian
Servings: 10
Calories: 108kcal
Author: Anjali Shah

Ingredients

Wontons

  • 30 wonton wrappers
  • 7 oz firm tofu
  • 1 medium carrot, roughly chopped
  • 6 oz cabbage, roughly chopped
  • 6 button mushrooms, cut into quarters
  • 1 spring onion, sliced thinly (reserve 1 tbsp of the green part of the onion for the sauce)
  • 3 cloves garlic, minced
  • 1 inch ginger, roughly chopped
  • 1 tsp salt
  • tsp soy sauce
  • 2 tsp sweet chili sauce
  • 1 tsp sesame oil

Dipping Sauce

  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp sweet chili sauce
  • 1 tbsp reserved spring onion, green part only

Instructions

  • Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs. Set aside.
  • Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.
  • Place the cabbage pieces into the same food processor bowl and pulse several times. Remove and set aside.
  • Place the mushrooms into the food processor bowl and pulse several times, remove and set aside.
  • Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool.
  • In a large mixing bowl add the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients. Stir until well combined. Adjust seasoning to taste.
  • Bring a pot of water to the boil while making the wontons.
  • Place a wonton wrapper on a flat surface, spoon a tsp of the filling mixture into the center of the wrapper.
  • Using your finger, spread a thin layer of water around the edges of the wrapper. Fold one corner over the mixture to form a triangle, press along the edges to make sure it seals well.
  • Take one corner and wrap it over the other corner, using a little water to seal it.
  • Repeat with remaining wrappers and filling.
  • Arrange the wontons in a steamer basket lined with baking paper and steam for 15 minutes. Depending on the size of the steamer basket you may need to repeat this step.
  • While wontons are cooking, mix together all sauce ingredients and set aside.
  • Serve the cooked wontons with the dipping sauce.

Video

https://youtu.be/dWzJvA5NlQk

Notes

  • Recipe makes 30 wontons. 1 serving = 3 wontons + dipping sauce.
  • Squeeze out excess liquid from the tofu to ensure the mixture isn’t too wet, cooking the vegetables before making the wontons will also help the mixture to not be too wet.
  • Wontons can be made ahead of time and frozen for up to 3 months.
  • Wontons can be steamed, fried or boiled.
  • To make these gluten free, use gf tamari or coconut aminos instead of soy sauce, and make your own gluten free wonton wrappers - using those instead of the store bought version.

Nutrition

Serving: 3wontons | Calories: 108kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 742mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g