i had some leftover wonton wrappers from making the baked banana spice wontons yesterday, so i thought i'd make some savory "meat" wontons tonight. but i used vegetarian "meat" instead. regret that i didn't stop to take photos because i didn't think it was going to be such a big deal. well, i was wrong, because i was really impressed at how they tasted. i had a little inspiration from Rasa Malaysia's fried wontons recipe.
here is what i did:
Makes 20 wontons / Serves 4
1 10oz can Companion brand Mun-Cha'i-Ya (Peking Vegetarian Roast Duck), minced in food processor
3-4 sprigs cilantro, finely chopped
2 stalks spring onion, finely chopped
1 teaspoon fresh garlic, finely chopped/minced
1 teaspoon fresh ginger, minced
1/2 teaspoon sesame oil
1/2 teaspoon corn starch
salt & pepper to taste
1 egg, lightly beaten
20 wonton wrappers (medium)
1 In a medium mixing bowl, mix minced vegetarian meat, cilantro, spring onion, garlic, ginger, sesame oil, and corn starch. Season to taste with salt and pepper. Stir in most of the beaten egg and mix well. Reserve about a tablespoon of the egg for sealing the wontons when wrapping.
2 Place a medium saucepan half filled with water to boil. Meanwhile, wrap the wontons, using about a rounded teaspoon of filling for each wonton. Here is an excellent video by Rasa Malaysia on how to wrap wontons.
3 Place the wrapped wontons in the boiling water, gently stirring to prevent them from sticking. Boil about 5 minutes until cooked and wontons float to the surface. Strain wontons with a slotted spoon or sieve and divvy up wontons in serving bowls.
4 Reserve 3 cups of the boiling water, add chicken or vegetarian bouillon and seasonings to taste. Place desired amount of soup over wontons in serving bowls. Drizzle with sesame oil. Garnish with cilantro and spring onions. Enjoy!
other wonton posts:
VeganYumYum has a nice variation to vegetarian/vegan wonton soup here.
Mochachocolata-Rita shares three ways to do wontons.