chrystanthem
Aug 15th, 2009, 04:04 PM
I made vegan wonton today, and they tasted faboulous, so I want to share the recipe with you!
Wonton skins:
2 cups (5 dl) flour
some salt
1/2 cup (1.25 dl) water
mix the water gently together with the flour and salt. The dough will be very tough. Knead for about 15 minutes until smoot, and leave to rest under a towel or some plastic for about 20 minutes
Filling:
Be creative! You can fill your wontons with almost everything!
I used:
1 packet of tofu, dried and crumbeled
cantarellus mushrooms, finely chopped
1 spring onion, chopped
some sun dried tomatoes, soaked and chopped
salt and pepper
1 tsp dried oregano
2 tsp fresh basil leaves
1 tbsp cornstarch mixed with 2 tbsp of water
heat some oil in a frying pan (about 1 tbsp) and fry your filling. let cool a bit before mixing in the cornstarch and basil leaves. leave to cool before you start filling your wontons.
cut your dough in half and roll each half into a sausage. cut into approx. 32-35 pieces (they should be quite small). take a piece and roll it out as thin and round as possible (make sure you are working on a dusted surface to reduce sticking) and put a teaspoon of your filling in the middle. wet the edges with some water, and fold the dough over the filling. scrunch the sides to seal it. Continue doing this untill you have lots and lots of lovely wontons.
now, bring a pan of salted water to the boil, and gently put some wontons (I cook about 12 at a time) into the boiling water. let them boil untill they are translucent, about 2-3 minutes, before removing them with a slotted spoon.
serve with dipping sauce (soy sauce is looovely) and some greens (I used spinach tossed with some oil and sesame seeds)
Wonton skins:
2 cups (5 dl) flour
some salt
1/2 cup (1.25 dl) water
mix the water gently together with the flour and salt. The dough will be very tough. Knead for about 15 minutes until smoot, and leave to rest under a towel or some plastic for about 20 minutes
Filling:
Be creative! You can fill your wontons with almost everything!
I used:
1 packet of tofu, dried and crumbeled
cantarellus mushrooms, finely chopped
1 spring onion, chopped
some sun dried tomatoes, soaked and chopped
salt and pepper
1 tsp dried oregano
2 tsp fresh basil leaves
1 tbsp cornstarch mixed with 2 tbsp of water
heat some oil in a frying pan (about 1 tbsp) and fry your filling. let cool a bit before mixing in the cornstarch and basil leaves. leave to cool before you start filling your wontons.
cut your dough in half and roll each half into a sausage. cut into approx. 32-35 pieces (they should be quite small). take a piece and roll it out as thin and round as possible (make sure you are working on a dusted surface to reduce sticking) and put a teaspoon of your filling in the middle. wet the edges with some water, and fold the dough over the filling. scrunch the sides to seal it. Continue doing this untill you have lots and lots of lovely wontons.
now, bring a pan of salted water to the boil, and gently put some wontons (I cook about 12 at a time) into the boiling water. let them boil untill they are translucent, about 2-3 minutes, before removing them with a slotted spoon.
serve with dipping sauce (soy sauce is looovely) and some greens (I used spinach tossed with some oil and sesame seeds)