Savory Vegetarian Wonton Dumplings with Dipping Sauce
Delight your taste buds with these homemade Vegetarian Wonton Dumplings, a colorful and nutritious treat inspired by traditional Asian dumplings. This recipe features a blend of vibrant vegetables, firm tofu, and aromatic seasonings, carefully wrapped in delicate wonton wrappers. Perfectly steamed or slightly fried for added crispiness, these dumplings make an excellent appetizer or main dish. Whether you are hosting a gathering or seeking a healthy weeknight meal, these delightful bites will impress vegetarians and non-vegetarians alike. Serve with a zesty dipping sauce for an unforgettable flavor experience!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Carrots
2 large (cut into chunks)
Firm tofu
8 ounces (drained)
Dried Chinese black mushrooms
7 (soaked in hot water to rehydrate)
Fresh spinach
1/2 lb (rinsed and trimmed)
Chinese or American cabbage
6 large leaves (trimmed)
Garlic cloves
2 (minced)
Cilantro
1/2 bunch (rinsed and trimmed)
Egg
1 large (beaten)
Fresh ginger
1 tablespoon (minced)
Low sodium soy sauce
2 tablespoons
Cornstarch
3 tablespoons
Hoisin sauce
2 tablespoons
Sesame oil
1 tablespoon
Salt
1-3 teaspoons (to taste)
Wonton wrappers
50 (3 inches round)
Low sodium soy sauce (for dipping sauce)
3 tablespoons
Rice vinegar
1 tablespoon
Sesame oil (for dipping sauce)
1 tablespoon
Chili sauce
1/2 tablespoon
Instructions
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1. Begin by drying the carrots, tofu, mushrooms, spinach, cabbage, garlic, and cilantro thoroughly using a clean tea towel or paper towels to ensure the filling isn't too watery.
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2. In a food processor, combine the prepared carrots, tofu, rehydrated mushrooms, fresh spinach, chopped cabbage, garlic, and cilantro. Chop the mixture finely, but be careful not to overprocess; you want to maintain some texture.
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3. Transfer the finely chopped mixture to a large mixing bowl.
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4. In a separate bowl, whisk together the beaten egg, minced ginger, low sodium soy sauce, cornstarch, hoisin sauce, sesame oil, and salt (adjust to taste). Pour this mixture over the vegetable filling and combine well, making sure to drain any excess liquid to prevent soggy dumplings.
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5. Place a clean wonton wrapper on a flat, dry work surface. Keep the remaining wrappers covered with a damp tea towel to prevent drying out.
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6. Spoon a generous teaspoon of the filling into the center of the wrapper. Brush water around the edges of the wrapper, and fold over to seal, making sure to press out any air pockets and crimp to secure.
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7. Repeat the filling and sealing process until all the filling and wrappers are used.
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8. In a large pot, bring salted water to a rolling boil. Gently add the dumplings in batches (about 12 at a time) and cook for approximately 4 minutes, or until they float to the surface.
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9. Carefully remove the cooked dumplings using a slotted skimmer and transfer to a bowl. Avoid letting the dumplings touch to prevent sticking.
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10. For the dipping sauce, combine the low sodium soy sauce, rice vinegar, sesame oil, and chili sauce in a small bowl and mix well.
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11. To serve, arrange the wontons on a platter accompanied by the dipping sauce, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein source in these vegetarian wonton dumplings?
The primary protein source is 8 ounces of drained firm tofu.
How many wonton wrappers are required for this recipe?
The recipe requires approximately 50 wonton wrappers, specifically 3 inches round.
Are these dumplings strictly vegetarian?
Yes, these dumplings are vegetarian, though they contain an egg as a binder.
Can these wontons be prepared in different ways besides boiling?
Yes, while the instructions detail boiling, the description notes they can also be slightly fried for added crispiness.
How long should the dumplings boil?
The dumplings should boil for approximately 4 minutes.
How do you know when the wontons are finished cooking in the water?
The dumplings are ready once they float to the surface of the boiling water.
What vegetables are included in the filling?
The filling includes carrots, dried Chinese black mushrooms, fresh spinach, and Chinese or American cabbage.
How can I prevent the dumpling filling from becoming too watery?
Dry the vegetables and tofu thoroughly with a tea towel before processing and drain any excess liquid from the final mixture.
What type of tofu is best for this recipe?
Firm tofu is recommended to maintain the correct texture for the filling.
How do I prepare the dried Chinese black mushrooms?
Soak them in hot water to rehydrate them before combining with other ingredients.
What ingredients make up the dipping sauce?
The dipping sauce consists of low sodium soy sauce, rice vinegar, sesame oil, and chili sauce.
Is there an egg used in this recipe?
Yes, one large beaten egg is included in the vegetable filling mixture.
Can this recipe be adapted for a gluten-free diet?
Yes, a gluten-free option is possible by using gluten-free wonton wrappers and ensuring the soy and hoisin sauces are gluten-free.
How many dumplings should be cooked at once?
It is recommended to cook the dumplings in batches of about 12 at a time.
How do I keep the wonton wrappers from drying out while I work?
Keep the unused wrappers covered with a damp tea towel while you fill each individual dumpling.
What is the technique for sealing the dumplings?
Brush water around the edges of the wrapper, fold it over the filling, press out air pockets, and crimp the edges to secure.
What aromatics are used to season the filling?
The filling is seasoned with garlic, cilantro, fresh ginger, soy sauce, hoisin sauce, and sesame oil.
Should I use a food processor for the filling?
Yes, use a food processor to finely chop the ingredients, but be careful not to overprocess so some texture remains.
Is this recipe considered vegan?
No, it contains an egg, but it is entirely plant-based otherwise.
What kind of cabbage is recommended?
You can use either Chinese cabbage (Napa) or standard American cabbage leaves.
Why is cornstarch added to the filling?
Cornstarch is used as a binder to help the vegetable and tofu mixture hold together.
What tool should be used to remove the dumplings from the boiling water?
A slotted skimmer is recommended to carefully remove the cooked dumplings.
How do I prevent the cooked dumplings from sticking together?
Avoid letting the dumplings touch each other immediately after removing them from the pot.
Is the soy sauce used in the recipe low sodium?
Yes, both the filling and the dipping sauce call for low sodium soy sauce.
How much cilantro is needed?
The recipe uses 1/2 bunch of fresh cilantro, rinsed and trimmed.
Does the recipe use fresh or ground ginger?
The recipe calls for 1 tablespoon of minced fresh ginger.
Is the dipping sauce spicy?
It contains 1/2 tablespoon of chili sauce, which provides a mild to moderate heat level.
Can these be served as a main course?
Yes, they are versatile enough to be served as either an appetizer or a healthy main dish.
What is the serving suggestion for these dumplings?
Arrange them on a platter and serve immediately with the prepared dipping sauce.
How much salt should be added to the filling?
The recipe suggests 1 to 3 teaspoons of salt, adjusted to your personal taste.