Go Back Email Link
–+ servings

Vegan Wontons in Chili Broth

Jeeca
5 from 23 votes
Wontons filled with plant-based meat or a homemade tofu filling boiled before being soaked in in a deliciously fragrant chili broth.
Print Recipe Pin this Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Course, Side Dish
Cuisine Chinese
Servings 60 wontons
Calories 32 kcal

Ingredients
 
 

  • 10.5 oz wonton wrappers around 60 pieces, thawed at room temperature (mine were around 3x3" squares), see notes
  • 20 oz plant-based ground meat substitute, thawed at room temperature (see below for homemade tofu filling option)
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 2 tbsp chopped chives or spring onions optional
  • 1 tbsp cornstarch

HOMEMADE TOFU FILLING

  • 1 lb extra firm tofu drained
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 5 shiitake mushrooms fresh or rehydrated, finely minced
  • 1 medium carrot peeled and finely grated (100g)
  • 2 tbsp soy sauce to taste
  • 1 tbsp dark soy sauce for colour, optional
  • Pinch white pepper or black pepper, to taste
  • 2 1/2 tbsp corn starch sub with potato or arrowroot starch

CHILI BROTH

Instructions
 

Preparing the Filling and Shaping Wontons

  • In a bowl, mix together the plant-based meat substitute, soy sauce, salt, pepper, chives/spring onion, and cornstarch. See the steps below if making the homemade tofu filling.
  • You can also see the video below on how to wrap wontons in 3 diferent ways!
  • 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.

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 3-4 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.

Preparing the 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!

Storage and Freezing Tips

  • 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.

Alternative Filling: Homemade Tofu Filling

  • Press tofu for at least 10 minutes to drain excess liquid. Afterwards, place tofu in a bowl and crumbled with your hands or a fork.Heat a medium-sized pan or wok over medium high. Add in the sesame oil.
  • Once hot, add in the onion and garlic, for 2 minutes. Add in the carrot and mushrooms. Sauté for another 3 minutes until tender. Add in the crumbled tofu, soy sauce, pepper, and salt, to taste.
    Mix well and leave to cook over medium high heat for 2 minutes. Add in the cornstarch and mix until well incorporated. The cornstarch will help bind the mixture together. The tofu mixture will thicken as the cornstarch dissolves.
  • Turn off the heat and transfer the filling to a bowl and leave to cool before using.

WATCH Video

Notes

Alternative Homemade Filling you can use for the wontons:

  • 450g extra firm tofu
  • 5 dried or fresh shiitake mushrooms or other mushrooms of choice, diced
  • 1 medium carrot, finely grated (100g)
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 tbsp soy sauce
  • 1 to 1 1/2 tbsp dark soy sauce
  • 1/4 tsp white pepper
  • 2 1/2 tbsp cornstarch
Steps
  1. Press tofu for at least 10 minutes to drain excess liquid. Afterwards, place tofu in a bowl and crumbled with your hands or a fork.
  2. Once hot, add in the onion and garlic, for 2 minutes. Add in the carrot and mushrooms. Sauté for another 3 minutes until tender. Add in the crumbled tofu, soy sauce, pepper, and salt, to taste.
  3. Mix well and leave to cook over medium high heat for 2 minutes. Add in the cornstarch and mix until well incorporated. The cornstarch will help bind the mixture together. The tofu mixture will thicken as the cornstarch dissolves.
  4. Turn off the heat and transfer the filling to a bowl and leave to cool before using.

WONTON WRAPPERS

  • If you don't have store-bought wrappers, you can opt to make your own from scratch! I have a homemade dumpling wrappers recipe here.
  • These are a lot thicker than store-bought wonton wrappers so you can run them through a pasta machine if you have one. If not, it's no problem at all! You can also opt to cut them into squares or just make rounded wontons from round wrappers.

NUTRITIONAL INFO

Serving: 1wonton | Calories: 32kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 11mg | 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 :)