who doesn’t love wontons?
Growing up in Hong Kong, wontons were a staple. I can’t get enough of their salty, brothy, textured goodness. I make mine using vegan mince, but you could use up anything in your fridge - veggies, tofu, tempeh, other vegan meat - the choice is yours. A good broth, coriander and chilli oil level up this warming dish. I grow spring onions in my apartment, so this is a great way to use them up.
a word about condiments.
Usually I’d say that condiments are up to you - take them or leave them. But please, for the sanctity of the humble wonton, don’t miss out on some chilli oil. It brings these little bites of joy into another universe of flavour. It might be the MSG, but I love MSG, so I don’t take issue with that. Lao Gan Ma (老干妈) is my favourite brand. You can find it in any Asian grocery or even in some supermarkets these days.
ok, let’s get on with it!
ingredients.
(makes about 16 wontons)
1 pack square wonton wrappers
200g vegan mince
About 3 stalks spring onion, finely chopped
1 tbsp ginger, minced
1 tbsp sesame oil
1 tsp white pepper
1/2 tsp salt or msg
Broth with noodles or rice or choice, to serve
Chilli oil and coriander, to serve
how to.
Combine all ingredients except the wrappers in a small bowl. Set aside a small portion of the spring onion.
Prepare a small bowl of water. With your fingers, wet the edges of a wrapper. Put about a tablespoon of filling into the wrapper, fold into a triangle, seal.
Pinch the left and right edges, and bring them into the middle. Seal again, make sure everything is secure. This is the easiest way to make wontons, but you can fold them however you want.
Drop into boiling water or broth, and boil until they float to the top, then boil for a further two minutes. These wontons can also be deep fried.
Serving ideas :
Rice and veggies, with coriander, spring onion, and chilli oil on top
By themselves in broth
As part of a rich noodle soup
Above all - do not forget the chilli oil!
Lots of love, Ari xx