Vegan Wonton in Red Chili Oil - 红油抄手
This vegan Wonton in Red Chili Oil is packed with delicious vegetables and drenched in a savory and spicy vinegar sauce. Each bite of these dumplings is so flavorful and delicious that you can't stop with just one. Check out the step-by-step on how to make this tasty and easy dish today!
Servings: 2 people
Ingredients
- 30 wonton wrapper
- 2 cups chopped cabbage
- 2 dried Shiitake mushrooms softened
- ½ cup chopped carrots
- 3 oz firm tofu
- ¼ teaspoon mushrooms or umami seasoning
- salt and white pepper to taste
- sesame oil
Sauce*
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 2 tablespoons chili oil with sediment
- a drizzle of sesame oil
- a few shakes of white pepper
- ½ cup vegetable broth or water heated
Garnish
- chopped scallions or cilantro
- toasted sesame seeds
Instructions
Make the Filling
- Heat a large non-stick pan and add in a tablespoon of cooking oil. Sauté mushrooms and carrots until fragrant.
- Then add in the cabbage and cook for a minute or so (increase the cooking time if you prefer softer cabbage. Season with some salt and pepper.
- Transfer the mixture to a food processor and add in the tofu. Pulse to chop the vegetables and tofu into smaller bits.
- Transfer the mixture to a large bowl and season with salt, white pepper, mushrooms seasoning (if using), and sesame oil.
- Mix everything together until well-combined and let it cool completely.
Wrap the Wonton (Please watch the video for step)
- Take a wonton wrapper and place it on your palm or flat surface.
- Add a teaspoon of filling in the middle and bring the edge closest to you to meet the top edge to get a rectangle. Use your fingers to press the wrapper together.
- While sealing the wrapper, try to push out the air bubbles.
- Now, turn the rectangle upside down (the sealed part facing you), and bring both pointy ends to meet in the middle to shape it into a hat. Continue until you're done with the filling.
Make the Sauce
- Mix soy sauce, vinegar, chili oil, white pepper, and broth in a bowl.
Cook the Wonton and Serve
- Bring a pot of water to a rolling boil. Add a drizzle of oil.
- Slowly drop the wontons in and let them cook until they float up. Let the wontons stay afloat for a few more seconds.
- Dish out the wontons and place them into the bowl with sauce and garnish with chopped scallions or cilantro and toasted sesame seeds.
Video
Notes
For the Sauce:
- The sauce is enough for 15-20 small wontons and feel free to add more sauce accordingly.
- You can prepare the sauce while the wontons are cooking so the broth and wontons are both warm for serving.
- Since my homemade chili oil had a bit of sugar in it, I didn't use any other sweetener or umami seasoning. If your soy sauce or chili oil does not have sugar in it, you can add a pinch of sugar or mushrooms seasoning.