Vegan Wontons in Chilli Oil
I’ve stopped inviting my vegan and vegetarian friends out to yum cha because it’s near impossible to find enough variety to keep it interesting. However, I believe that everyone deserves good dumplings, and this recipe is a keeper. Throw them into noodles or a broth (or both!) for added joy.
Ingredients 20
1 packet wonton wrappers
coriander leaves and spring onion (cilantro, scallion), to garnish, sliced
Wonton Filling
2 coriander stalks, well washed, roughly chopped
3 cm ginger, piece, peeled
1 garlic clove, minced
2 spring onions (scallions), thinly sliced
1 tsp Asian chilli paste, more or less to taste
100 g firm tofu (medium firm tofu), crumbled
200 g veggie mince, fresh
30 g dried shiitake mushroom, soaked, finely chopped
20 g dried black fungus (wood ears), soaked, finely chopped
1 tbsp shaoxing rice wine
1 tbsp soy sauce
1 tsp caster sugar, superfine
white pepper, to taste
1⁄2 tsp salt
2 tsp cornflour (cornstarch)
Chilli Oil Sauce
125 ml Sichuan chilli oil
2 tbsp black vinegar
1 handful coriander leaves, small, chopped
1⁄2 tsp caster sugar, superfine
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Method 5
To make the wonton filling, place the , , , , and in a food processor and blitz to a rough paste. Add the , , , , , , , white pepper, , and , and pulse until well combined but not totally smooth.
Spoon 1 teaspoon of the filling mixture onto each and fold into your desired dumpling shape. Use your finger to wet the edges of the wonton wrappers with a little water and pinch to seal, then place on a lined tray.
Bring a large saucepan of water to the boil, then reduce to a gentle simmer. Working in batches, carefully drop the into the water and cook for 2–3 minutes. Remove with a slotted spoon and place in a bowl.
Meanwhile, to make the chilli oil sauce, combine the , , and in a small bowl.
Garnish the wontons with the thinly sliced coriander leaves and spring onion and serve with the chilli oil sauce.
