|Nutrition Facts (per serving)|
|Servings: 15 to 20|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A perfect party food, deep-fried wontons can be made with a variety of fillings to please everyone. This version is for vegetarians or vegetable lovers; the wonton wrappers are stuffed with a mixture of mashed tofu, green onion, bok choy, water chestnuts, and carrots, seasoned with soy sauce, ginger, and sesame oil, and then deep-fried until nice and crispy. When served with a hoisin or sweet chili dipping sauce, these vegetarian Chinese wontons are sure to be the favorite finger food on the table.
Wonton wrappers are simple to use, are available in the refrigerated section of the supermarket, and most brands are vegan. If you are new to cooking with tofu, be aware that the bean curd needs to be pressed before it is mashed—this helps to remove the water, which would make the filling liquidy. Then it is mixed with the chopped and shredded vegetables and seasonings, along with an egg to bind it together. Forming the wontons doesn't require any special folding technique, as you simply place a teaspoon of filling in the center, coat the edges of the wonton with water, and fold the top corner over to match up with the bottom point, pressing the edges to seal. Then they are cooked in hot oil until golden and crispy.
1/2 cup firm tofu
1 green onion, finely chopped
1 bok choy leaf, shredded
4 water chestnuts, finely chopped
2 tablespoons shredded carrot
1 large egg, lightly beaten
1/4 teaspoon salt
Pinch freshly ground black pepper
1 tablespoon soy sauce, more for dipping
2 teaspoons minced fresh ginger
1 teaspoon sugar
1 teaspoon sesame oil
45 wonton wrappers, or as needed
Oil for frying, as needed
Hoisin sauce, or soy sauce, for dipping
Gather the ingredients.
Drain the tofu; place in a bowl and mash with a fork.
Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg; add the soy sauce, ginger, sugar, and sesame oil. and gently mix together.
Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 F and 375 F.
To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top point of the wrapper over the filling and match up with the bottom point; seal the edges by pressing with your finger. You can bring the two side points together over the middle if you like (add a drop of water first to help seal).
Deep-fry the wontons until they are golden and crispy, about 2 minutes. Serve with hoisin sauce or soy sauce for dipping.
For vegans or vegetarians who don't eat eggs, you can substitute 1 tablespoon oil for the beaten egg.