Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - January 24, 2022
  • - 6:56 am

Tofu and Chive Wontons in Chili Broth

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

Homemade Tofu and Chive Wontons filled with homegrown garlic chives from my garden! I used frozen tofu that creates this much meatier texture. I boiled my wontons but you can also steam or even deep fry yours. I served my wontons with an aromatic chili broth.

Tofu and Chive Wontons Recipe

THE TOFU AND CHIVES FILLING

How to prepare the filling:

  • Freeze your block of extra firm tofu at least overnight. No need to press.
  • Be sure to completely thaw you’re tofu. Afterwards, press the tofu. The tofu will release a lot of water!
  • Finely chop the chives. Then crumble the tofu.
  • Heat a large pan over medium heat. Once hot, add in the oil. Saute the chives and tofu for 3-4 minutes. Allow any excess liquid from the tofu to evaporate. Season the mixture with vegetarian oyster sauce/stir-fry sauce, five spice powder, and salt. Mix well.
  • Add in the corn starch and the mix well. This will help absorb any excess moisture and help bind the mixture together.
  • Turn off the heat and transfer the filling to a bowl and leave to cool before using.
Tofu and Chive Wontons Filling

WONTON WRAPPERS

If using frozen wonton wrappers, be sure to thaw it at room temperature.

Be sure to completely thaw your wrappers and allow it to come to room temperature so they’ll ne very pliable. This will make it easier to handle and work with the wrappers to make your worntons.

You can watch the video for a complete step-by-step.

  • Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers at room temperature so they’re pliable and won’t easily break.
  • Place 1 wrapper on a flat surface or on your palm.
  • Dip your finger in the bowl of water and trace the edges of the wrapper.
  • Add 1/2 – 1 tbsp of the filling (note that the amount of filling will depend on the size of your wrapper and type of fold you’re doing).Press down the filling to pack it tightly.
  • Fold the wrapper into half until you have a triangle.
  • Carefully press down on the filling to remove any air pockets. Then seal the edges tight.
  • Flip over the triangle. Carefully press down the centre of the triangle.
  • Dab one bottom corner of the triangles with water. 
  • Afterwards, bring both ends together.
  • Press down both tips to seal well. Repeat this for the rest of the wrappers until you have all your wontons.

WONTON FOLDING TIPS:

Be sure to keep the sides/edges of the wrapper cleaning try not to get any of the filling on it. This way you’ll be able to seal the wontons well. When filling gets on the edges of the wrapper, some of the oil will make it slippery and hard to seal the wrapper together.

So the bottomline: keep the edges as clean as possible! 🙂

How to fold vegan wontons
Add 1/2 – 1 tbsp of the filling
Tofu and Chive Wontons (1 of 3)
Fold the wonton wrapper in half and seal well
Tofu and Chive Wontons (1 of 3)
Bring both ends together and pinch the tops well to seal the wonton

While you work on each wonton, you can cover your made wontons with a towel to prevent them from drying out.

Boiled tofu and chive wontons
Boiling wontons are really quick – one the wontons float to the top and you can see the chives through the skin, they’re ready!

CHILI BROTH

The chili broth is totally optional! You can enjoy these wontons with other dipping sauce of your choice. You can also check out the best dumpling dipping sauce recipe here if you wanna try that out!

If making this chili broth, feel free to adjust everything to your taste. I mixed together the following:

  • 1/2 cup wonton broth water used to cook wontons or hot water
  • 1/2 tbsp soy sauce or more to taste
  • 1 tbsp chili garlic sauce , adjust according to desired heat (homemade sauce recipe here)
  • 1 tsp doubanjiang or more chili sauce
  • 1 tsp sugar adjust according to desired taste
  • 1 tbsp rice vinegar or distilled white vinegar adjust according to desired taste
  • 1 tsp toasted sesame seeds
  • 2 tsp sesame oil

You can also find the full recipe for the chili broth below.

Chili Broth for Wontons

SERVE AND ENJOY!

I love these wontons paired with a bowl of noodles (like an earthy ginger and scallion noodles) but is also great enjoyed as is.

Tofu and Chive Wontons in Chili Broth Recipe

You might enjoy these other Chinese dumpling, buns, and pie recipes:

  • Crispy Wontons
  • Vegetable Dumplings
  • Chinese Chive Pies
  • Pan-Fried Cabbage and Noodle Buns
  • Wontons in Chili Broth
  • Scallion and Sesame Buns
  • Scallion Bing or Flat Bread
Tofu and Chive Wontons in Chili Broth Recipe

Tofu and Chive Wontons in Chili Broth

4.88 from 8 votes
Homemade Tofu and Chive Wontons filled with homegrown garlic chives from my garden! I used frozen tofu that creates this much meatier texture. I boiled my wontons but you can also steam or even deep fry yours. I served my wontons with an aromatic chili broth.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Appetizer, Main Course
Cuisine Asian, Chinese, East Asian
Servings 25 wontons
Calories 32 kcal

Ingredients
 
 

WRAPPERS

  • 25 wontons wrappers mine were 3” squares, SEE NOTES

FILLING

  • 7 oz extra firm tofu frozen overnight then thawed
  • 3.5 oz fresh garlic chives
  • Neutral oil for cooking
  • 1 tbsp vegetarian oyster sauce or stir-fry sauce
  • 1/4 tsp Chinese five spice powder
  • 1/4 salt or to taste
  • 1 tbsp corn starch

CHILI BROTH

  • 1/2 cup wonton broth water used to cook wontons or hot water
  • 1/2 tbsp soy sauce or more to taste
  • 1 tbsp chili garlic sauce , adjust according to desired heat (homemade sauce recipe here)
  • 1 tsp doubanjiang or more chili sauce
  • 1 tsp sugar adjust according to desired taste
  • 1 tbsp rice vinegar or distilled white vinegar adjust according to desired taste
  • 1 tsp toasted sesame seeds
  • 2 tsp sesame oil

To Serve

  • More chili sauce
  • Chopped scallions for garnish

Instructions
 

WRAPPERS

  • If using frozen wonton wrappers, be sure to thaw it at room temperature.
    Be sure to completely thaw your wrappers and allow it to come to room temperature so they'll ne very pliable. This will make it easier to handle and work with the wrappers to make your worntons.

PREPARE THE FILLING

  • Freeze your block of extra firm tofu at least overnight. No need to press.
  • Be sure to completely thaw you’re tofu. Afterwards, press the tofu. The tofu will release a lot of water!
  • Finely chop the chives. Then crumble the tofu.
  • Heat a large pan over medium heat. Once hot, add in the oil. Saute the chives and tofu for 3-4 minutes. Allow any excess liquid from the tofu to evaporate. Season the mixture with vegetarian oyster sauce/stir-fry sauce, five spice powder, and salt. Mix well.
  • Add in the corn starch and the mix well. This will help absorb any excess moisture and help bind the mixture together.
  • Turn off the heat and transfer the filling to a bowl and leave to cool before using.

MAKING THE WONTONS

  • You can watch the video for a complete step-by-step.
    Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers at room temperature so they’re pliable and won’t easily break.
    
Place 1 wrapper on a flat surface or on your palm.

  • Dip your finger in the bowl of water and trace the edges of the wrapper.
Add 1/2 – 1 tbsp of the filling (note that the amount of filling will depend on the size of your wrapper and type of fold you’re doing).
    Press down the filling to pack it tightly.
Fold the wrapper into half until you have a triangle.
    
Carefully press down on the filling to remove any air pockets. Then seal the edges tight.
  • 
Flip over the triangle. Carefully press down the centre of the triangle.
Dab one bottom corner of the triangles with water.
  • Afterwards, bring both ends together.
 Press down both tips to seal well. Repeat this for the rest of the wrappers until you have all your wontons.

  • While you work on each wonton, you can cover your made wontons with a towel to prevent them from drying out.
  • IMPORTANT WONTON FOLDING TIP: Be sure to keep the sides/edges of the wrapper cleaning try not to get any of the filling on it. This way you'll be able to seal the wontons well. When filling gets on the edges of the wrapper, some of the oil will make it slippery and hard to seal the wrapper together.
    So the bottomline: keep the edges as clean as possible! 🙂

COOKING THE WONTONS

  • Heat a large pot with water. Add a pinch of salt. Leave to boil over medium high heat. Once the water is boiling, add in 8-10 wontons, or depending on the size of your pot. 


    Leave to boil for 2-3 minutes, moving around with a spoon to prevent the wontons from sticking to the bottom, until the wontons float and wrappers are translucent. 
Remove from the water and transfer to a large plate or bowl. Repeat this for the rest of the wontons.

  • Don’t discard the water after cooking since it’ll be used for the broth.

PREPARE THE CHILI BROTH

  • Mix the broth, chili garlic sauce, soy sauce, sugar, vinegar, sesame oil, and sesame seeds in a bowl. Feel free to adjust according to your desired taste. Pour over the cooked wontons. Enjoy while hot!
    If you want another dipping sauce instead of the chili broth, you can also check out my dumpling dipping sauce recipe here!

STORING AND FREEZING WONTONS

  • Place wrapped uncooked wontons on a tray. Make sure there is enough space between each one so they don’t stick. Cover the tray/container. Leave to freeze for 3-5 hours until hardened before transferring to a container or bag.
    Make sure to seal the bag/container very well to prevent the wontons from possible drying up. Too cold temperatures can cause the wrappers to dry up and cause cracks.

To cook frozen wontons:

  • Boil the wontons directly from frozen, do not thaw.

WATCH Video

Notes

WRAPPERS

  • Do note that the number of wontons you’ll make will depend on the size of your wrappers. You can also use round dumpling wrappers to make these wontons. If using round wrappers, place the filling in the centre to create an oval shape then fold in half and then connect both edges as well.

NUTRITIONAL INFO

Serving: 1wonton | Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin this image:

Tofu and Chive Wontons Recipe

This Post Has 4 Comments

  1. Aashkiran Kaur 30 Aug 2022 Reply

    4 stars
    I love your recipes….keep making more like these❤

    1. Jeeca 1 Sep 2022 Reply

      Thank you!! ◡̈

  2. Laetitia 21 Jan 2023 Reply

    5 stars
    Tried it tonight for me and my mother and we loooooved it 🤤 That was my first try making homemade wontons and I’ll definitely make some more very soon for my friends! Thanks again for your great recipes ✌️😊

    1. Jeeca 22 Jan 2023 Reply

      Thanks so much Laetitia! ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevSpicy Peanut Noodles (Super Easy!)
Sweet Chili EggplantsNext

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY