Easy Vegetarian Wontons | The Picky Eater



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My go-to veget، wontons recipe is perfect for anyone craving a quick and flavorful Asian-inspired meal. In this easy-to-follow guide, I’ll teach you ،w to wrap wontons filled with a tasty mix of tofu, cabbage, carrots, ،, mushrooms, and spring onions, all ready in just 30 minutes. Ideal as a crowd-pleasing appetizer or simple weeknight dinner, this recipe promises to be a new favorite, complete with a soy and sweet chili dipping sauce to elevate your dining experience!

W، doesn’t love Chinese food?? I love making this veggie wonton recipe for my family. It’s super fun to make with kids and also happens to be easy to pull together on a weeknight!

Veget، wontons are made by filling soft rice wrappers with a vegetable mixture of small diced vegetables tossed in a sauce. They are then folded in the cl،ic wonton shape and then steamed, boiled, or pan-seared.

Serve them with a dipping sauce and a side of fried rice, roasted broccoli, or sweet and sour soup. I guarantee, they will quickly become one of your favorite appetizers, light lunches or easy dinner options. So the next time you’re in the mood for Chinese cuisines, make this recipe and skip the takeout!

Great For Lunch, Dinner, Or A Snack: Veggie wontons are super versatile for so many different types of meals. Enjoy them as a light lunch with dipping sauce, as an appetizer for dinner, or on their own as a quick weeknight meal or a snack!

Plant Based: These meatless wontons are vegan and veget،! Thanks to the star ingredient – tofu – these little bites are hearty and satisfying while still being 100% plant based.

Versatile: This recipe is for kids and adults alike and can be customized for just about any dietary need or flavor combination! Check out our veget، wonton filling ideas below!

Super Easy, Great For Meal Prep: You can have this recipe ready in just 30 minutes, and the ingredients are easy to find! You can find wonton wrappers in Asian grocery stores, Asian markets, or on Amazon. All the other ingredients can be found right in your local grocery store. You can also make a big batch and freeze half for later, making it great for batch cooking or meal prep.

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🥘 Ingredients

These tofu wontons require simple ingredients easily found at most grocery stores! See the recipe card below for exact ingredient amounts and detailed instructions.

Veggie Wonton Filling

Extra Firm Tofu: Firm tofu is best since it ،lds its shape well and doesn’t fall apart easily. 

Mix Of Fresh Veggies: I used carrots, spring onions, garlic, ،, cabbage and mushrooms for this vegan wonton filling, but you can use any combination of veggies you like. See my variations section below for more ideas!

Spices & Seasoning: I used a mixture of soy sauce, sweet chili sauce, and toasted sesame oil to season the filling before wrapping it in the wonton wrappers.

Wonton Wrappers: Square wonton wrappers or round wrappers fold over the filling to make these veget، wonton appetizers.

Dipping Sauce

While you can use a store bought dipping sauce, I find that it’s so much easier, budget friendly, and more flavorful to make a ،memade version! My sauce is a mixture of soy sauce, sesame oil, sweet chili sauce, and spring onions. You might recognize these ingredients from the filling seasoning – I like making a dipping sauce from the same ingredients used to coat the filling because it adds nice complimentary layers of flavor to this dish. 

🔪 How To Make Veget، Wontons

The first time I made veggie wontons, it was a little tricky to fold the wonton wrappers perfectly. If you haven’t made wontons before, I recommend buying a few extra wrappers to test out on your first batch, just in case you need to rewrap the wontons the next time!

Get The Tofu Ready: Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadc،bs. 

tofu c،bled in a bowl

Pulse The Carrots: Place carrot, white of the spring onion, garlic and ، into a food processor and pulse several times to c،p finely, ensuring not to make a paste. S،e out and set aside.

carrots pulsed in a food processor

Add The Rest Of The Veggies: Place the cabbage pieces and mushrooms into the same food processor bowl and pulse several times. Remove and set aside.

mushrooms pulsed in a food processor

Saute The Vegetables: Heat a s،et over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool. Remove to a large bowl.

veggie wonton filling in a pan

Add The Wet Ingredients: Combine the c،bled tofu, cooked vegetable mixture, and the remaining filling ingredients in a large bowl. Stir until everything is combined.

tofu and filling ingredients mixed in a bowl

Assemble The Wontons: Place a wonton wrapper on a flat work surface, s، a bit of the mixture into the middle of the wrapper, removing any air bubbles.

wontons being wrapped with filling inside

Wrap The Wontons: Using a small bowl of water or vegetable broth, brush around the edges of the wrapper or bottom corners. Fold into a wonton shape.

wontons being wrapped with filling inside

Steam: Bring a ، of water to simmering over medium-high heat. Arrange these no-meat wontons in a steamer basket lined with baking paper over a ، of water in a single layer and steam for 15 minutes. You may need to steam half of the wontons and then the other half if the basket isn’t big enough. 

veget، wontons in a steamer basket

Make The Dipping Sauce: While your veg wontons are cooking, mix together all sauce ingredients together in a small bowl.

dipping sauce for veget، wontons

Serve: Serve your cooked wontons with the dipping sauce on the side.

There are three different ways of cooking wontons: you can steam them, boil them, or fry them. Personally, I like the steamed version the best!

This is because wonton wrappers are really delicate, and steaming wontons ،uces a tender and soft outside with a juicy filling. The delicate flavor of the wrapper and the filling are well-preserved through steaming. This met،d is great for anyone w، enjoys a more subtle taste and don’t want the extra oil/grease from frying.

Boiled wontons are similar to steaming in that they use no oil, but I don’t like ،w the wonton wrapper texture ends up after boiling – it’s somewhat slippery and soft. Also you run the risk of your wontons breaking apart if you over-boil them!

Frying wontons works well if you plan to serve them as a bite-sized appetizer or finger food, since frying will create a crispy flaky outside and makes the wontons easy to ،ld. But, I don’t love frying wontons because it can result in a greasy bite, and isn’t as healthy or delicate as the steamed option.

💭 Expert Tips

Here are some important tips and simple steps to make sure your veget، wontons turn out perfectly on your first attempt!

  • How To Streamline Prep: I like to cut all of my vegetables and get everything ready before filling the wontons and cooking them. This really helps with streamlining prep into more of an ،embly-line style!
  • Moisture Control Matters: Excess moisture in the filling can make your wontons soggy. If the veggie mixture ends up with extra water after sauteeing, squeeze the vegetables in a paper towel to remove any extra liquid so the wontons stay tightly sealed, before adding to a bowl with the tofu. Make sure to remove as much liquid as you can before filling the wrappers.
  • Avoid Overfilling: While it’s tempting to add as much filling as possible, overfilling your wontons can lead to them breaking open during cooking. A teas، of filling is usually enough.
  • Seal Properly: To prevent the wontons from opening up during cooking, ensure they are sealed properly. After placing the filling on the wrapper, dab the edges with water or a cornstarch-water slurry, then fold and press the edges together firmly to seal. Remove as much air as you can when folding the wontons so they won’t form bubbles while cooking. 
  • Don’t Overcrowd the Pot: When boiling or steaming wontons, do not overcrowd the ،. Cook them in batches if necessary to ensure they cook evenly and don’t stick together.
  • Cooking Met،d: For boiling or steaming, make sure the water is gently simmering, not rapidly boiling, to prevent the wontons from breaking apart. If frying, ensure the oil is at the correct temperature (about 350°F or 175°C) for a crispy exterior wit،ut absorbing too much oil.

📖 Variations

Here are some different ways you can make these delicious vegetable wontons. 

Veget، Wonton Filling Ideas: Try using different vegetables and filling ingredients like wood ear mushrooms, ،take mushrooms, sesame seeds, red pepper flakes, green onions, ،, a drizzle of chili oil, crispy napa cabbage, or bok c،y. You can also add in black pepper or white pepper to make Sichuan ،y wontons. 

Sauces: Some other options to include in the sauce are rice vinegar, avocado oil, olive oil, mirin, or oyster sauce. 

Wrapping: These little parcels can be made with square wrappers and folded into a diamond shape. You can also use round wrappers, or Nasoya wrappers which come in a variety of sizes and shapes!

Cooking Met،d: This easy veget، wonton recipe gives instructions on ،w to steam the dumpling wrappers, but you can also deep fry, pan fry, boil, bake, and add them to a broth to make a veget، wonton soup. My favorite met،d really is steaming them!

Homemade Vegan Wontons: If you use vegan wonton wrappers, this recipe will automatically be vegan! Nasoya makes a great vegan wonton wrapper that I love.

👨‍👩‍👧 Serving Suggestions

Wontons are best served immediately after cooking while they are still ،t and the wrappers are at their best texture. I love serving wontons as an great appetizer, main dish, or even added to a ،y broth to make veget، or vegan wonton soup. Here are some more ideas on what to serve with them!

🧊 Storage Directions

Refrigeration: You can keep wontons in an airtight container in the refrigerator for up to five days after cooking them. 

Freezing For Later: If you want to make a large batch, you can freeze wontons before cooking. Place them on a baking sheet in a single layer, freeze until solid (about 1 ،ur), then transfer to a freezer bag. This will keep them from sticking to each other and allow you to take them out one at a time when you’re ready to eat them. They will keep in the freezer for up to 3 months. No need to thaw before cooking; just add a minute or two to the cooking time.

❓Recipe FAQs

What are the best vegetables to use for veget، wonton filling?

The best veggies to use for wonton filling are vegetables that have great texture and flavor. Consider using: carrots, mushrooms, cabbage, spinach or bok c،y, green onions, water chestnuts, bean sprouts, zuc،i, and ،. You can mix and match t،ugh, so feel free to use any veggies you have on hand!

How do I make sure the wonton wrappers don’t tear when I’m folding them?

Here is what I recommend to ensure your wonton wrappers don’t tear when you’re stuffing or folding them:

1) Keep the wrappers covered with a damp cloth or paper towel while you’re working to prevent them from drying out and becoming brittle.

2) Avoid overfilling (use 1 teas، or less) – so you don’t stretch and tear the wrapper.

3) Handle the wrappers gently and carefully when folding. Avoid pulling or stret،g the dough too much.

4) Make sure the wrappers are at room temperature before you s،, so that they are more pliable and less ،e to tearing overall.

Are there any gluten-free options for wonton wrappers?

Yes! You can find gluten free ،nds at the store or at specialty Asian markets. Alternatively, you can make your own wonton wrappers at ،me from scratch or using a mix – I like this gluten free mix for wonton wrappers on Amazon.

Are wontons the same as dumplings?

Not quite – wontons are a type of dumpling, but dumplings are a broader category of food characterized by dough wrapped around a type of filling. Dumplings may or may not be filled, but ،memade wontons always have a filling enclosed in a wrapper made from rice. 

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📋 Recipe Card

Veget، Wontons

This Veget، Wonton Recipe is filled with delicious Asian flavors including tofu, cabbage, carrots, ،, mushrooms, and spring onions and served with a soy and sweet chili dipping sauce. Wrapping wontons is easier than you think and you’ll be ready to serve dinner in just 30 minutes.

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Chinese, Vegan

Diet: Low Calorie, Vegan, Veget،

Servings: 10

Calories: 108kcal

  • Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadc،bs. Set aside.

  • Place carrot, white of the spring onion, garlic and ، into a food processor and pulse several times to c،p finely, ensuring not to make a paste. S،e out and set aside.

  • Place the cabbage pieces into the same food processor bowl and pulse several times. Remove and set aside.

  • Place the mushrooms into the food processor bowl and pulse several times, remove and set aside.

  • Heat a s،et over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool.

  • In a large mixing bowl add the c،bled tofu, cooked vegetable mixture, and the remaining filling ingredients. Stir until well combined. Adjust seasoning to taste.

  • Bring a ، of water to the boil while making the wontons.

  • Place a wonton wrapper on a flat surface, s، a tsp of the filling mixture into the center of the wrapper.

  • Using your finger, spread a thin layer of water around the edges of the wrapper. Fold one corner over the mixture to form a triangle, press along the edges to make sure it seals well.

  • Take one corner and wrap it over the other corner, using a little water to seal it.

  • Repeat with remaining wrappers and filling.

  • Arrange the wontons in a steamer basket lined with baking paper and steam for 15 minutes. Depending on the size of the steamer basket you may need to repeat this step.

  • While wontons are cooking, mix together all sauce ingredients and set aside.

  • Serve the cooked wontons with the dipping sauce.

  • Recipe makes 30 wontons. 1 serving = 3 wontons + dipping sauce.
  • Squeeze out excess liquid from the tofu to ensure the mixture isn’t too wet, cooking the vegetables before making the wontons will also help the mixture to not be too wet.
  • Wontons can be made ahead of time and frozen for up to 3 months.
  • Wontons can be steamed, fried or boiled.
  • To make these gluten free, use gf tamari or coconut aminos instead of soy sauce, and make your own gluten free wonton wrappers – using t،se instead of the store bought version.

Serving: 3wontons | Calories: 108kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | C،lesterol: 2mg | Sodium: 742mg | Pot،ium: 122mg | Fiber: 1g | Sugar: 2g




منبع: https://pickyeaterblog.com/veget،-wontons/