Homemade Vegan Wontons

Rate this post

These delicious homemade vegan wontons are stuffed with a meaty TVP woof and make a great appetizer or nosh ! Plus they ’ ra easy and playfulness to make, particularly if you have a assistant or two to shape !

sometimes you have a adept history to preface a web log station, and then the internet yells at you for daring to write on your identical own web site for the recipe that they are hoping to make .
other times, you merely get stimulate about finding vegan won ton wrappers at your local anesthetic grocery storehouse and can ’ metric ton. break. buy. them. What ’ s a girlfriend to do when she ’ randomness got stacks on stacks of pre-made won ton wrappers in her electric refrigerator ?
well, make some vegan wontons obviously !
You know angstrom well as I do that there are never ending ways to stuff your dumplings ( if you don ’ deoxythymidine monophosphate, please, I invite you to explore the ever expanding dumpling section of my locate ) .

now shop bought dumpling wrappers are not necessity for this recipe, you can make your own dumpling wrappers like I do for my Tibetan Momo vitamin a well as my Gochujang Tofu Dumplings ( peep either of those recipes for instructions in doing so ) .
But I digress, you see, the authoritative thing is the delicious vegan meaty filling that the wrappers or dumpling dough is stuffed with !

The meaty vegan filling:

I have nothing against vegetable filled dumplings, nor bean curd stuff ones. But for these I wanted to up the chewy texture of the fill thus turned to a great vegan protein : TVP .

TVP, which stands for texturized vegetable protein, is made of soy flour that has been defatted. It comes dry which means it makes a bang-up detail to store your pantries, and in a variety of shapes and sizes .
For this I use a little grind TVP. It ’ s rather easy to find if your grocery store has a decent ‘ natural foods ’ section, as popular brands like Bob ’ sulfur Red Mill sells it .
To use TVP, soak it in boiling hot water until its softened. It ’ ll soak up the seasoning you add to the filling and has a delightful chewy texture when cook .

Substitutes for TVP:

If you want, you can substitute the TVP for another vegan ground meat product. If using something else, you will obviously skip the hydrate measure and I would cut back or possibly tied leave out the soy sauce because vegan grind meats are salty !
But otherwise it ’ ll work the like and indeed feel release to make that utility !
You could besides use bean curd, choose an extra firm or superintendent tauten bean curd and squeeze out extra urine. then crumble it up and use the same way .

The seasoning:

not a fortune goes into the fill. You have your TVP ( or vegan protein of choice ) and some aromatic classics : scallions, garlic, and pep .
These get fried lightly to remove the cruelty of their flavors along with some loss pepper flakes. You could use fresh chili if you prefer, as dumplings are nothing if not compromising in nature .

once these have flash cooked, add the protein and let it cook adequate to lightly brown. Add soy sauce and preference, add a bite of salt if you feel it needs it .
And that ’ s it ! Your meet is done !

Move on to shaping the vegan wontons:

Let the occupy cool enough to handle before shaping your dumplings. If you ’ re going to wait awhile before formative, traverse or seal up the filling so it doesn ’ t dry out before you get a chance to wrap it up .
There are many ways to shape dumplings, and some of it depends on if you ’ re using square or round wrappers .

I used square wrappers and two different shaping methods, one a bit elementary and the other slightly more complex. Neither are unmanageable !
denote to the photograph and/or television for ocular details on how to shape your wontons using square won ton wrappers. But I ’ m besides going to try and explain using words along with giving some helpful tips !
The first step no count what shape you choose is to place a dumpling wrapping on the decoration of your not dominant allele hand .
station about a teaspoon of filling in the plaza of the wrap. Don ’ thyroxine overfill your dumplings as this makes them hard to shape ! then proceed with your shape of choice !

The “wonton” shape:

Ok, so I ’ megabyte not effective at giving clever names to my dumpling shapes. Oh well, let ’ s go on !

so this is a classic “ fondness ” won ton folding shape. But it ’ second easy !

Wet half of the edges of the wrapper with water using your finger. So half way up one side, all the way across the next side, and halfway down the third side working clockwise.
Fold the dumpling in half in a rectangle shape, and it should line up with the edges you just wet.
Press and seal these edges together, squeezing out any air as you do so (or do your best to do so!)
Take the bottom corners of your rectangle, the ones on the side the filling is sitting in, and wet the outer side of one and inner side of the other.
Fold the corners together until they just meet in the center of the filling, as if the wonton was giving itself a hug.
Pinch the corners to seal them together, then double check that the rest of the dumpling is sealed well and that you’ve done your best to squeeze most of the air out!

The “purse” shape:

Our next form is the “ bag human body ” aka the gripe yangon shape aka I ’ m still bad at naming dumpling shapes ! possibly you ’ ll find this one easier, possibly you won ’ thyroxine !

Wet all the edges of the dumpling wrapper with water using your finger.
Take two opposing corners and pinch them together in the center overtop the filling.
Take the other set of opposing corners and bring them to meet in the center, pinching to seal.
Seal the dumpling along edges, squeezing out air as you do so. Ta-da!

Other dumpling shaping tips:

I actually only have one main one–keep your wrappers covered under a slightly dampened lint free towel or newspaper towel while shaping .

The last thing you want is your wrappers drying out as this will cause them to tear as you shape them !
If your wrappers do tear you should not deep fry those but can placid steam them or use the pan fry/steam method .
A small rip or two might be patched with a torn up musical composition of wrap, just wet it and seal it over the tear to cover it up. This international relations and security network ’ metric ton fancy, but should work .
If your wrappers are giving you difficulty, just fold the wrapping in half to make a triangle. Life goes on ! They ’ ll silent taste good !
besides, invest shaped wontons on a parchment lined baking tray to keep them from sticking !

Cooking your Homemade Vegan Wontons:

Wontons can be deep fried, they can be steamed, heck they can even be boiled ! My favorite is a pan fry and steam jazz band. The bottoms of the dumplings get crispy while the wrapping gets lusciously chewy !
deep fry is surely a treat, and not going to lie it would credibly be my favored if I didn ’ deoxythymidine monophosphate want to eat so many dumplings in one model !
Like I did, you can choose to deep fry some and pan fry others. You do you !
I highly recommend you make some of my fiery, flavorful, incredible dumpling dipping sauce to go along with these !

You can shape the dumplings in advance then store for cooking at a later time.

If its merely a few hours or even nightlong, you can store them in a single layer in the electric refrigerator. For longer storage, freeze your dumplings .
To freeze, lay in a individual layer on a parchment lined baking sheet and let freeze solid. then transfer them to a deep-freeze safe bulge ! You can cook straight from frozen but they ’ ll probably take a act longer to cook this direction .

I ’ d like to end with some final words of wisdom : vegan wontons are estimable. Make them. You ’ rhenium welcome .
If you make these homemade vegan wontons, leave a comment below and rate the recipe on the recipe poster. And please share your photos with me on Instagram, tag @ thecuriouschickpea and # thecuriouschickpea. I love seeing your recreations !

WANT MORE DELICIOUS VEGAN RECIPES?
SIGN UP FOR MY EMAIL NEWSLETTER & FOLLOW ME ON INSTAGRAM, FACEBOOK, AND PINTEREST!

Continue to Content

Homemade Vegan Wontons

yield :

4 dozen

homework time :

30 minutes

Ingredients

1 cup TVP
1 cup boiling water
1 tbsp oil
2 tbsp chopped scallions, white and light green parts
3-4 cloves garlic, minced
2 tsp minced ginger
1/2 tsp crushed red pepper
2 tbsp soy sauce
salt, to taste if needed
2 tsp toasted sesame oil
1 package vegan wonton wrappers (should contain ~48 wrappers)

Instructions

Combine TVP and boiling water in a heat proof bowl. Set aside to hydrate, about 10 minutes.
Heat a skillet over medium heat, add the oil, scallion, garlic, ginger, and red pepper. Sauté for about 30-60 seconds.
Add the hydrated TVP and sauté about 3 minutes until its lightly browned. Mix in the soy sauce, then taste and add salt if desired. Turn off the heat and add the toasted sesame oil. Set aside and let the filling cool enough to handle.
Shape the wontons: Place a wrapper in your palm and fill it with about 1 teaspoon of the filling. Rub water along the edge of the wrapper then fold the dumpling in half to make a rectangle. Add water to the bottom two corners, then bend them together to touch. Press to seal while pushing out air from the dumpling.
Alternative shape: Wet the edges of the wrapper and bring two opposite corners to touch, then bring the remaining two corners to meet in the center. Pinch the edges together to seal, pushing air out while doing so.
Dumplings can be cooked immediately or frozen to cook at a later time. To freeze, spread out on a baking tray in a single layer. Let freeze solid, then transfer to a sealable freezer bag. Cook from frozen, dumplings will take slightly longer to cook.
Deep Fry Instructions: Heat oil to 350 ºF and add dumplings a few at a time so as not to crowd the oil. Fry for 1-2 minutes or until golden. Flip or press them down in the oil using a spider strainer to cook evenly. Remove and let drain on a paper towel. Repeat until dumplings are cooked.
Steam & Pan Fry Instructions: Heat a large skillet over medium-low heat. Add oil then place the dumplings in a single layer. Let cook for 1-2 minutes or until the bottoms are golden, then pour about 1/4 cup of water into the pan and immediately cover to capture the steam. Let the dumplings steam about 1-2 minutes or until tender.
Serve warm with dumpling dipping sauce.

Notes

Keep the won ton wrappers covered with a lightly dampened towel or paper towel while shaping sol they do n’t dry out. Dry dumpling wrappers are more prone to tearing when shaping. If they are delicate and tear easily, then do n’t bother with fancy shapes and barely fold them in one-half into triangles ! You can make this with a vegan land meat, or finely chop seitan. Skip the hydrate step and leap out properly in with the sautéing. besides skip or cut down the soy sauce because it will be saltier .

Homemade Vegan Wontons