Scrumptious Vegan Wonton in Red Chili Oil - 简单又好吃的素红油抄手!

By WoonHeng · 60 min

Ingredients

Instructions

1. Heat a large non-stick pan with a tablespoon of oil. Sauté the mushrooms and carrots until fragrant.
2. Add the cabbage and cook for about a minute, longer if you like it softer. Season with salt and pepper.
3. Transfer the mixture to a food processor, add the tofu, and pulse until the vegetables and tofu are finely chopped.
4. Move the mixture to a large bowl and season with salt, white pepper, mushroom seasoning if using, and sesame oil. Mix well and let it cool completely.
5. Place a wonton wrapper on your palm. Add a teaspoon of filling in the middle, fold the nearest edge up to the top edge to form a rectangle, and press to seal while pushing out air.
6. Turn the rectangle so the sealed side faces you, then bring the two pointed ends together in the middle to form a hat shape. Repeat with the remaining filling.
7. Mix the soy sauce, black vinegar, chili oil, white pepper and warm broth in a bowl to make the sauce.
8. Bring a pot of water to a rolling boil and add a drizzle of oil. Slowly drop in the wontons and cook until they float, then let them stay in the water a few more seconds.
9. Drain the wontons into the sauce bowl, then garnish with scallions or cilantro and toasted sesame seeds.

Summarized from WoonHeng's video. Watch it for the details.

More recipes with

CarrotMushroomCabbageTofuShiitake mushroomWonton wrapper