Gong Xi Fa Cai! Happy lunar new year of the Monkey! I thought the new year was a prime opportunity to post the recipe for veggie wontons in chili sauce. Traditionally, these wontons are served at filled with pork. They always look so spicy and yummy, but since I don’t eat pork, I had to search out a vegetarian alternative. I found one place in Palo Alto (Jing Jing) that makes a great vegetarian version and fell in love with these ever since.
This recipe yields about 40 wontons. Wrapping them is a bit time consuming, but you can do it with a movie or music on in the background as a distraction, or just half the recipe for a smaller portion.
1. To prep the wonton filling, heat the sesame oil. Add in the garlic, ginger, tofu, and carrot and sauté.
2. Add in the sauce components: sriracha, soy sauce, salt, and scallions. Continue to sauté for 3-5 minutes and transfer to a bowl to cool.
3. While cooling, combine the sauce ingredients in a pot. Reserve to heat until you are ready to boil the wontons, then heat through.
4. Bring a pot of salted water to boil.
5. Fill each wonton and set on a wax paper sheet. I put a small amount of filling (~ 1/2 T) in the center of the wonton sheet. Wet the edges with water and fold on the diagonal to create a triangle. Make sure all the sides close completely or filling will come out. Then connect the two opposing triangle base ends and stick together to form the wonton. See pictures below.
6. Once filled, boil wontons in the water for 2-3 minutes. 2 minutes will give you an al dente texture where 3 will be more slippery and the wontons will float to the top.
7. Serve immediately with the warmed sauce and topped with extra sliced scallions. Enjoy!
Adapted and made-vegetarian from this Serious Eats recipe.