Please be gentle with me, this is my first recipe!
Name of Recipe: Vegetarian wontons
Number of People: 4 as an entree, easy to double for a main course
Ingredients:100g baby spinach leaves / bok choy leaves (green part only), roughly chopped
2 inch piece ginger root, roughly chopped
1 spring onion (white and green part), roughly chopped
80g firm tofu, crumbled
1/8 teaspoon salt
1 pinch white pepper
1/4 teaspoon sugar
1 1/4 teaspoons soy sauce
1 teaspoon Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
24 wonton skins
Sauce:
1 tablespoon soy sauce
1 to 2 tablespoons chile oil, homemade or purchased, with or without chile flakes
2 tablespoons canola oil
1 small clove garlic, minced and crushed into a paste
3 or 4 sprigs coriander, coarsely chopped
Preparation:1. Boil 500g water. Plunge spinach leaves into water and as soon as they are wilted, drain into steaming basket and refresh under cold water. Squeeze as much water out of greens as possible.
2. Chop ginger and spring onion, 5 seconds, speed 6. Scrape down sides and re-chop, speed 6, 2-3 seconds, until onion and ginger are finely chopped.
3. Add spinach leaves and chop 4 seconds, speed 6.
4. Add tofu, and mix 10 seconds, speed 4.
5. Add salt, pepper, sugar, soy sauce, seseame oil, and rice wine and mix together,
speed 3, 6 seconds.
6. refrigerate this mixture for at least 30 minutes.
7. Place a teaspoonful of the mixture in the centre of each wrapper and fashion into a wonton. I use square wrappers, wet the sides with a wet finger, fold into a triangle, and then fold the long edges of the triangle together, so it looks sort of like a tortellini.
8. Place on a tray lined with baking paper and sprinkled with cornflour.
9. Mix sauce ingredients together.
9. Cook as desired.
Steam in varoma with 500ml water - approximately 15 minutes, varoma temp, speed 4. Sprinkle with sauce, decorate with coriander and serve.
Add to soup
Pot-stickers (my favourite): heat 2 teaspoons of oil in a heavy bottom pan over medium-high heat, add wontons, cook approx 4 minutes (until lightly browned underneath, then add 1/3 cup of water and quickly place a lid on the pan. Leave for 4 minutes, then remove the lid and keep cooking for another 1 minute. Serve sprinkled with sauce.
Tips/Hints:This is an adaptation of an Andrea Nguyen recipe for Vegan dumplings.
We usually serve this with EDC stir fried vegies.
Any left overs are delicious cold too
Enjoy!
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