Vegetarian wontons are a delicious and healthy alternative to traditional meat-filled wontons. The crispy texture of the wontons complements the softness of the vegetables perfectly.
peanut oil
1/4 cup finely shredded carrots
1/2 cup finely shredded cabbage
1/4 cup bean sprouts
2 tablespoons finely chopped garlic
1 tablespoon dark soy sauce
3 tablespoons mashed bean curd
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
1 package (30 count size) wonton skins
hoisin or dumpling sauce, for dipping
Heat 1 tablespoon of oil in a wok or deep skillet over medium-high heat. Add the carrots, cabbage, bean sprouts, and garlic. Cook, stirring constantly, for 1 minute. Remove the vegetable mixture from the wok and let cool.
Combine the cooled vegetables, soy sauce, bean curd, sugar, salt, sesame oil, and black pepper in a bowl. Mix well.
Put 1 teaspoon of the vegetable filling in the center of each wonton wrapper. Dampen the edges of the wrappers. Fold the filled wrappers in half to form a triangle, then fold the bottom corners together. Press the edges to seal.
Clean out the wok and add 2 cups of oil (or use a deep fryer). Heat to 360 degrees F. Add the wontons, in batches, and cook until golden brown, turning as needed.
Remove the wontons from the oil with a slotted spoon and let drain on paper toweling.
Serve the vegetarian wontons hot with hoisin or dumpling sauce for dipping.
Use a food processor to finely chop the vegetables quickly. Just make sure to not puree them.
When folding wontons, make sure there are no air pockets to prevent them from bursting while frying.
If you're making a large batch, keep the wonton wrappers covered with a damp cloth to prevent them from drying out.
Save yourself some time (and effort) and use a packaged coleslaw blend in place of the shredded carrots and cabbage.
Try different spices like ginger or five-spice powder to add different flavors to the filling.
Mix in a protein like chopped shiitake mushrooms or edamame for added nutrition.
Maintain the oil temperature; too cool oil will make the wontons greasy, while too hot can burn them quickly.
For an extra crispy texture, chill the filled wontons for about 30 minutes before frying.
Garnish the fried wontons with sesame seeds or chopped scallions.
You can substitute peanut oil with vegetable oil, canola oil, or sunflower oil. Each will give a slightly different flavor, but they work well for frying.
Frozen vegetables can be used, but make sure to thaw and drain them well before adding to the filling to avoid excess moisture.
To seal wontons, make sure you moisten the edges of the wrapper to create a sticky surface. Press firmly to remove air and make sure the edges are sealed tightly.
You can bake or air fry the wontons for a slightly different texture. Brush them lightly with oil and bake at 375 degrees F for about 20-25 minutes or until golden and crispy, flipping halfway through. Use an air fryer at 350 degrees F for 18-20 minutes.
Yes, there are gluten-free wonton wrappers available at specialty stores, or you can use rice paper as an alternative.
Bean curd, also known as tofu, is a soy-based product that is a good source of protein. It can be found in the refrigerated section of most grocery stores.
Store leftover cooked wontons in an airtight container in the refrigerator for up to 3 days. Make sure they cool completely before refrigerating.
Uncooked wontons can be frozen. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to 3 months. Cook from frozen, using the recipe directions. Caution: they may splatter more when fried.
To reheat, you can either pan-fry them in a bit of oil until crispy again, or you can bake them in the oven at 350 degrees F for about 10-15 minutes until heated through.
Other good options include soy sauce mixed with rice vinegar, sweet chili sauce, or a spicy peanut sauce for an extra kick.
You can add other vegetables like bell peppers, mushrooms, or zucchini. Just make sure they are finely chopped and not too watery.
Add ingredients like fresh herbs (cilantro, green onions), chili paste for heat, or a splash of rice vinegar for acidity.
Wok or Deep Skillet: For cooking the vegetable mixture and deep-frying the wontons. The wok allows for more surface area to saute the ingredients quickly while the deep skillet is particularly useful for frying.
Measuring Cups and Spoons: For measuring ingredients such as the shredded carrots, bean sprouts, soy sauce, and bean curd.
Mixing Bowl: For combining the cooled vegetable mixture with the seasonings and bean curd.
Slotted Spoon: For removing the fried wontons from the oil. This tool allows excess oil to drain before serving.
Paper Towels: Used for draining the wontons after frying. They help absorb excess oil and keep the wontons crisp.
Teaspoon: For measuring and placing the filling in the center of each wonton wrapper. It provides a consistent amount of filling for each wonton.
Pastry Brush (or Finger): For dampening the edges of the wonton wrappers to seal them properly. This helps the filling stays inside during cooking.
Deep Fryer (optional): An alternative to the wok or deep skillet for frying. A deep fryer maintains a consistent temperature more easily.
Cooking Thermometer (optional): Helpful for monitoring the oil temperature when frying, making it reaches the desired 360 degrees F for optimal cooking.
Hoisin Sauce: The sweet and savory profile of hoisin sauce brings out the umami flavors of the vegetarian filling, creating a balanced dip that complements the wontons.
Dumpling Sauce: A soy-based dumpling sauce with a hint of vinegar adds a tart element that cuts through the richness of the fried wontons.
Chili Oil: Drizzling chili oil over the wontons adds a layer of heat and complexity.
Fresh cucumber salad: A cold, crisp Asian-style cucumber salad provides a refreshing contrast to the warm, crispy wontons.
Sesame Seeds: Sprinkling toasted sesame seeds on top of the wontons adds a nutty flavor and slight crunch.
Green onions: Chopped green onions can be used as a garnish or mixed into a dipping sauce, providing a sharp, fresh flavor that brightens the dish.
Sriracha: For those who enjoy heat, a side of Sriracha adds a spicy kick that balances the sweetness of the wontons and sauces.
Pickled vegetables: Serving pickled daikon and carrots alongside the wontons introduces a tangy flavor that boosts the savory profile of the dish.
Stir-fried greens: A side of stir-fried bok choy or other greens offers a healthy balance to the meal, providing additional nutrition and flavor.
Rice noodles: Tossing the wontons with a light soy sauce-based dressing and serving them over rice noodles creates a more substantial dish that's still vegetarian-friendly.
Peanut sauce: A spicy Asian peanut sauce pairs well with the wontons, adding a rich, nutty flavor that contrasts nicely with the crispy texture.
Avocado: Sliced avocado or guacamole can provide a creamy, rich element that works surprisingly well with the wonton flavors, adding a modern twist.
Wine Pairings
Sauvignon Blanc: This wine's zesty acidity plays nicely with the freshness of the vegetables in the wontons. Look for one that's crisp and herbal, with notes of lime and green apple.
Pinot Grigio: A light and often fruity Pinot Grigio complements the delicate filling without overwhelming it. Aim for one with citrus notes and a mineral finish to match the savory aspects of your wontons.
Gewurztraminer: With its aromatic profile and hint of sweetness, a Gewurztraminer will lift the dish's flavors, particularly the garlic and sesame oil. Look for one with notes of rose and lychee that brings out the dish's warm spices.
Other Alcohol Pairings
Rice Wine: A chilled glass of rice wine (like Junmai or Ginjo) is a great pairing since it has a light sweetness that balances the savory elements of the wontons without clashing.
Pilsner: The crisp and refreshing character of a Pilsner can pair well with crispy wontons. Look for one with a clean finish; its light bitterness will complement the flavors without being overpowering.
Sparkling Sake: This bubbly beverage is fun and refreshing, and its effervescence will contrast beautifully with the crunchy wonton. Its light sweetness can also enhance the flavors of the dipping sauce.
Non-Alcoholic Pairings
Green Tea: A nice hot cup of green tea can be a perfect match with vegetarian wontons, especially when it comes to balance. Look for a smooth, grassy flavor.
Coconut Water: For something refreshing, coconut water brings a light sweetness and natural flavor that pairs nicely with the richness of the wontons while being super hydrating and enjoyable.
Cucumber Mint Sparkler: This light and refreshing mocktail made with club soda, fresh cucumber, and mint can enhance the fresh veggie flavors in the wontons while adding a splash of fun.
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