Vegan Dumpling – Steamed Vegetarian Wontons

So all these wonton-related recipes are due to the fact that I was originally planning on making won ton soup, but I due to the fact that I’m currently staying with my parents in quite a small town, I haven’t been able to find all the ingredients I need, so I’ve been turning to other things instead. These are some healthy steamed wontons/dumplings made using a spicy lentil mixture. You can either steam these in a bamboo steamer, or in a pot of water.

This may seem like a lot of ingredients, but you can use some of the end lentil mixture to eat just as a stir fry one night, and another night use the left overs to make the dumplings (which is what I did :o)).

Vegan Dumpling - Steamed Vegetarian Wontons
 
Author:
Ingredients
  • wonton wrappers
  • 1 celery stalk, finely copped
  • 1 can lentils (or cooked dried lentils)
  • green beans, cooked and chopped into smaller pieces
  • ½ cup cooked green peas
  • 2 tomatoes, chopped
  • 5 or 6 pitted black olives, chopped
  • ½ head cauliflower, steamed/cooked and chopped into small pieces
  • spinach
  • 2-3 garlic cloves, minced (or garlic powder)
  • ½ tsp onion powder
  • a few tbs of nutritional yeast
  • ½ tsp oregano (dried or fresh)
  • ¾ cup vegan ketchup
  • 1 cup water
  • ¼ cup rice vinegar / red wine vinegar
  • sea salt (to your taste)
  • ground black pepper
  • hot sauce (to your taste...I like it spiccccy!)
  • 1 tbsp brown sugar (can omit if you wish)
Directions
  1. After you've prepped and chopped all the vegetables and cooked the beans and cauliflower, heat a small amount of oil in a non-stick frying pan and saute the garlic and celery for a minute or so. Add in the cooked lentils, green beans, peas, tomatoes, black olives and spinach. Then add in the onion powder, nutritional yeast, oregano, ketchup, water, rice/red wine vinegar, salt, pepper, hot sauce and brown sugar. Stir ingredients together, and then reduce heat, cover and cook for about 20-35 minutes. Give a quick stir every 10 minutes or so.
  2. Before you start making the wontons, allow your stir fry mixture to cool, then add about a little less than a tablespoon of the mixture near the center of the wonton wrapper and fold however way you prefer. Make sure not to add too much filling, or else you won't be able to properly close and seal the wrapper and it'll fall apart once you steam them.
  3. When you've finished making the amount of wontons you wish to make, heat up some water in a pot until it boils, then reduce the heat to simmering and carefully add in the wontons, making sure they don't stick to the bottom. Mine didn't seem to take very long to cook. A good indication of when they are done is when they start to turn a bit translucent. They may also start to float to the top of the water, if you have enough water in the pot. You're probably looking at around 4-5 minutes of cooking. I found the best way to remove them is with a ladle with holes in it (don't know the special term :p). Careful to not overlap the wontons once you remove them from the water, or else they could seriously stick together and tear if you try to pull them apart.
  4. Serve with whatever is your favourite dipping sauce. I dipped them in soy sauce (or Nama Shoyu:) with wasabi mixed in.
 

 

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