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
- 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
- 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
- chopped scallions or cilantro
- toasted sesame seeds
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.
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.