Delicious Vegetarian Wontons

Yields 6 servings

Preparation time: 1 hour

Recipe: Missouri Center, USA

Test kitchen & Photography: Ohio Center, USA

Category: Specialties

Country: China

 

Read this recipe in Chinese Read this recipe in English Ingredients: Filling (Picture 1): 3 cups texturized vegetable protein (TVP) granules (available in the health food store), soaked in water until soft, then squeezed out 3 cups frozen veggie ham paste (available in Asian Markets or in the health food stores) 2 cups finely chopped green onions ½ cup finely chopped ginger 1½ cups cilantro/coriander 1 Tablespoon sesame oil ⅔ cup vegetable oil 6 cups Napa cabbage, finely chopped, then squeeze out the water 1 teaspoon salt 2 Tablespoons mushroom seasoning (available in the Asian market) 1 teaspoon black pepper ⅓ cup soy sauce   (Picture 1) Wrapper (Picture 2): 3 packs Wonton Wrap (use eggless version, available in Asian markets)     (Picture 2) Directions   Use a food processor to chop TVP finely, and then add the rest of the filling ingredients. Blend well in the processor. Making wontons:   Step 1: Put one teaspoon of filling on the corner of the wrapper (Picture 3). (Picture 3)   Step 2: Start to roll until half way rolled (Picture 4). (Picture 4)   Step 3: Fold ends together, edge-to-edge (Picture 5). (Picture 5)   Step 4: Add a little water and pinch to seal the two ends together (Picture 6). (Picture 6) Cooking wonton:   Pour water into a medium size pot, about half-way up the pot. Add approximately a teaspoon of salt to the water.  When the water boils, add 15 wontons to the water and stir gently.  When water boils again, add one cup of water.  When water boils again, add another cup of water.   When water boils the third time, the wontons are ready. Remove and place in a strainer then transfer to a place.  The wontons should not touch each other until they have cooled. Repeat steps 1 – 6 for the remaining wontons, adding 15 wontons at a time, until all wontons are cooked. Serve warm with or without vegetarian broth.