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If you thought those frozen dumplings from the store was the pinnacle of all dumplings, think again. When I tell you I am addicted to wontons and dumplings – I am not kidding! And with that said, I’m so confident you will absolutely love this version of your typical vegetarian wonton! It’s high in protein and so simple to throw together (for a homemade wonton that is).
Ingredients you will need
- Wonton wrappers
- Firm tofu
- Wood ear mushrooms
- Chives
- Green onions
- Garlic
- Ginger
- Sesame oil
- White pepper
- Gluten-free soy sauce
- Psyllium husk
- Water
- Vegetable broth or stock
- Black vinegar
- Stevia
- Chilli oil
- Fresh coriander
Why you will love these wontons
These wontons are honestly little flavour bombs. The filling is juicy and satisfying – think finely chopped wood ear mushrooms for that subtle crunch, tofu for creaminess, and fresh chives to brighten everything up. Wrapped in silky wonton wrappers and swimming in a spicy, fragrant chilli broth that’s got just the right amount of heat, this dish is the perfect mix of comforting and exciting.
It’s the kind of bowl you crave when you want something nourishing but also packed with flavour. Plus, they’re easier to make than you think – once you get into the rhythm of folding, it’s kind of therapeutic. Perfect for a cosy night in or impressing your mates with a homemade dumpling feast.
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Tofu, Wood Ear Mushroom and Chive Wontons in Chilli Broth
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My Tofu, Wood Ear Mushroom and Chive Wontons are delicious and fragrant, paired with a spicy and sweet chilli broth for the ultimate comfort food dish! The serving size refers to how many wontons you should get out of this batch.
Ingredients
200 grams Firm Tofu, defrosted
1/4 cup Fresh Chives
3 Green Onions
1 Garlic Clove
1 tbsp Ginger, minced
1/2 tsp White Pepper
1 tsp Sesame Oil
2 tsp Gluten-Free Soy Sauce
1 cup Wood Ear Mushrooms
1 tbsp Psyllium Husk
2 tbsp Water
1 packet Wonton Wrappers
- Chilli Broth
1/2 cup Vegetable Broth
1 tbsp Black Vinegar
2 tsp Chilli Oil
1 tsp Stevia
3 Garlic Cloves, minced
1 tbsp Ginger, minced
1 tsp Gluten-Free Soy Sauce
Fresh Chives, garnish
Fresh Coriander, garnish
Directions
- On a large chopping board, roughly chop up the tofu, wood ear mushrooms, chives and green onions. Grate ginger and finely chop garlic.
- Using a medium fry pan, turn on the stove to low-medium heat. Add sesame oil. Add in garlic, ginger and wood ear mushrooms. Cook for 3 minutes. Add in tofu, soy, white pepper and green onions. Cook off for a further 2 minutes. Lastly add in chives and mix. Turn off heat.
- Remove from heat and either leave in the fry pan or place mixture into a bowl. Next combine the psyllium husk and water until it ‘gels’ together. Next, mix this into the wonton mixture. This helps bind it all together, similar to the texture of a minced pork or egg mixture you would typically find in a wonton. This is optional, but I find it helps create a smoother filling that is not too crumbly.
- Place a wonton wrapper on a clean, dry surface. Scoop about 1 teaspoon of the filling into the centre of the wrapper. Moisten the edges of the wrapper with water using your finger.
Fold the wrapper in half to form a triangle, pressing the edges to seal. Bring the two bottom corners of the triangle together and seal with a dab of water to form the classic wonton shape. Repeat with the remaining wrappers and filling. - Bring a large pot of water to a boil. Add the wontons and cook for 3-5 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and drain. Remember to use a medium heat here, to ensure not to have a ‘rough’ boil where the wontons may burst. A gentle simmer is perfect.
- Serve the wontons hot with the Chilli Broth and garnish with fresh herbs.
