Earlier this week I was craving dumplings. As a vegetarian, it can often be hard to find meatless versions of foods that typically have meat or seafood. After a disappointing Yelp and local menu search, I decided to just make my little Wonton meal at home.
Mostly, I followed this recipe from Chow. However, I completely omitted mushrooms because I am not a fan. Instead, I just increased the tofu, spinach, and carrots.
I normally don’t cook a lot of Asian-style food, so it was fun to buy some new ingredients and try different flavors.
The fresh ginger, especially, was so delicious smelling! I can’t believe I don’t use the fresh stuff more often. I could have just sat there smelling it all day.
After my filling was cooled, I got to stuffing my dumplings.
I found wonton wrappers at my local grocery store, thank god! They were refrigerated in the section by the tofu products, at least by me. This package comes with small squares of uncooked dough.
Thankfully, my particular package had instructions, but it was so easy to use these wrappers!
- First put a small amount of filling in the middle of your wrapper. Each one of my 3 inch square wrappers didn’t hold very much, maybe one measured teaspoon.
- Move your wrapper so it looks like a diamond shape. Fold the top and bottom points to each other, making a triangle.
- Brush a bit of water on the edges to help the wrapper stay closed. Then press around the edges.
- Bring the two opposing side points together to form a point up top.
- Dab a little bit of water and squeeze to get it to stay.
- There you have it! You’ve just made a wonton.
The recipe I followed suggesting steaming these dumplings and I really wished I had. I don’t really have a steam tray or anything to help out, so I boiled my wontons. I think it kind of killed some of the flavor and left the dough a little chewy. The filling on its own was so amazing and delicious. It had just the right amount of kick from the ginger and was oh so flavorful.
Regardless, I served these up with a mixture of soy sauce and balsamic with a dash of ground ginger and pinch of sugar. The sauce was tangy and yummy and made up for the boiled-ness of the wontons.