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.
- 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)
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)
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Photo: Debbie Tan