Easy Vegan Wontons (Ready To Eat In 25 Minutes)

February 9, 2023
Wontons are even better when they're homemade. With a healthy filling of tofu, cabbage, and carrot, these dumplings make for a wholesome meal. This is my updated, simplified wonton recipe ready in under 30 minutes. I steamed these, but you could also fry them to a golden brown for crispy wontons. You can freeze the wontons, defrost and add to soup, steam, or pan fry.

Homemade wontons are fresher with no preservatives. People might think they take a long time to make, but the filling takes just 5 minutes to put together. Also, with easy and quick YouTube tutorials you will become a wonton wrapping master in no time.
easy vegan wontons on a plate

Easy Vegan Wontons (Ready To Eat In 25 Minutes)

Recipe Type: Appetizers Hearty Entrees
utensils YIELDS 6-8 servings
herb graphic for recipe card
  • 1 1/2-inch knob Ginger
  • 3 cloves Garlic
  • 40 Wonton wrappers
  • 1/3 block Firm Tofu
  • 1/2 Carrot
  • 1/3 cup Cabbage
  • 1 tbsp Light soy sauce
  • 1 tsp Dark soy sauce
  • 1 tsp Sesame oil
  • 1 tsp Chinese cooking wine (or sherry, cooking sake or mirin)
        graphic for recipe card


1. Mince the garlic and ginger.

2. Finely chop all carrot, cabbage and tofu.

3. Combine all of the above ingredients in a bowl.

4. Add light soy sauce, cooking wine, and sesame oil. Use a fork to finely mash the tofu, stirring until the mixture is sticky and can hold together.

5. Wrap the wontons. Brush the edges with water to seal.

6. When cooking, place in boiling water for 5-6 minutes. When they float to the surface, the dumpling is cooked. This should take two batches to cook all the dumplings if you have a large pot. Enjoy! 😊

If not cooking, feel free to freeze until needed. Tip: freezing them on one tray will prevent them from sticking together. Recommended serving: bok choy and noodles—either as a soup or just boiled noodles with soy sauce and/or chili oil for dipping.

Also by Debbie: Perfect Crispy Potato Hash With Mushrooms (Vegan GF)

Vegan Halloween Sushi

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Photo: Debbie Tan

Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.


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