Since yesterday marked the beginning of the Chinese New Year and the kids are working on a really cool Expedition China unit study for school, we decided to make a vegan Chinese dinner last night. The menu featured Vegan Sausage and Vegetable Wontons, Brown Rice and Ginger Salad.
We are visiting my parents and had a lot of fun preparing this meal and eating with them. I was having so much fun, that I forgot to pull out the chopsticks I had packed especially for this meal!
Here is the work-station:
Filling Batch #3 of about 8:
Here I tested boiling a batch instead of frying.
The boiled version was ok. If you choose this method, I recommend using tamari or another sauce as they were lacking flavor. We ended up frying the rest of the batches.
Vegan Sausage and Vegetable Wonton Recipe:
- 1/2 roll vegan sausage, crumbled and cooked
- 2 cups chopped bok choy, steamed
- 1 cup chopped carrots
- broccoli sprouts
- wonton wrappers (found in the produce department)
- small bowl of water for dampening wonton edges
- oil for frying
Prepare a dry work surface. Lay 6 wonton wrappers out at a time. Place a pinch of each of the ingredients, equaling to about 1 1/2 – 2 tablespoons full, in center of each wonton wrapper.
To fold wonton: With a basting brush, dampen all four edges of wrapper. Fold bottom corner up to top corner creating a triangle pouch. Carefully lift triangle while firmly pressing edges together. If needed, moisten bottom two corners with water. Fold them up (in half) creating a wonton shape.
Immediately place in boiling water or hot oil. If boiling, cook 3 minutes or until dumpling is soft. If frying, cook 45 seconds each side or until golden brown.