Wontons with Shitake & Tofu
These Vegan Tofu and Shiitake Wontons feature a savory mix of extra-firm tofu and earthy mushrooms with a hint of ginger, wrapped in a homemade or store-bought dough. Boil them until they float, then enjoy with a soy and sesame dipping sauce for a simple yet tasty vegan treat.
Equipment
- Mixing bowl
- Rolling Pin
- Pot
- measuring tools
Ingredients
For the Homemade Wonton Dough (Optional):
- 250 grams about 2 cups all-purpose flour, plus extra for dusting
- 1/2 tsp salt
- 120 to 180 ml 1/2 to 3/4 cup water, as needed
- 1 tsp vegetable oil optional, for elasticity
For the Wonton Filling:
- 450 grams 1 lb extra-firm tofu, diced tiny
- 4 small dried shiitake mushrooms soaked until tender and diced small (or fresh shiitakes)
- 2 Tbsp fresh ginger minced
- 3 scallions sliced
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp black pepper
- 2 Tbsp cornstarch optional, for binding
For the Wonton Sauce:
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- 1 Tbsp chili oil or chili garlic sauce optional
Instructions
Prepare the Wonton Dough (Optional):
- Mix 250 grams of flour and 1/2 teaspoon of salt in a bowl. Gradually add 120 ml of water, starting with 1/2 cup, and mix until a dough forms. Add more water if needed, up to 180 ml.
- Optionally, add vegetable oil for elasticity.
- Knead the dough on a floured surface until smooth, about 5-10 minutes.
- Cover and let the dough rest for at least 20 minutes.
- Note: If you’re short on time or prefer, you can use pre-made wonton wrappers instead.
Make the Wonton Filling:
- Press 450 grams of tofu to remove excess moisture and crumble it into small pieces.
- Combine tofu, shiitake mushrooms, ginger, scallions, soy sauce, sesame oil, salt, sugar, and black pepper in a large bowl.
- If needed for binding, mix in cornstarch.
Roll Out the Dough (If Making Homemade):
- Divide the dough in half. On a floured surface, roll out one portion until thin.
- Cut into squares or circles, keeping them covered with a damp cloth.
Form the Wontons:
- Place a teaspoon of the filling in the center of each wrapper.
- Wet the edges, fold over to form a triangle, and press to seal, making sure to remove air pockets.
Cook the Wontons:
- Boil a pot of water and cook the wontons in batches until they float to the top and are tender, about 3-5 minutes.
Prepare the Wonton Sauce:
- Combine soy sauce, rice vinegar, sesame oil, sesame seeds, and chili oil or sauce in a bowl. Set aside.
Serve:
- Drain the cooked wontons and serve with the dipping sauce.
Notes
Use gluten-free flour for a GF option; filling can be made ahead and kept for 2 days.
Nutrition
Calories: 200kcal