Happy Chinese New Year: Vegan Wonton Recipe

Posted on February 4, 2011


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.