Veggie Wontons {A Meatless Monday Recipe

These veggie wontons are filled with mushrooms, carrots, cabbage, and shallots seasoned with warm ginger, soy sauce, and duck sauce, cooked in a rich vegetable broth and steeped until tender.

I found a recipe on Pinterest for vegetable wontons and decided to try them. I failed the week before with some acorn squash ravioli, so I needed to redeem myself to David.

After I started to make this recipe I didn’t like how it was turning out. Nor did I like the way it tasted. So I adapted it to my taste. I was glad to know that this recipe won David‘s approval back this week!

These make a great ahead weeknight meal! 

HOW TO MAKE VEGGIE WONTONS

Clean, cut, and chop all of the veggies:

Most all the chopping can be done with a knife, but I used my food processor for quicker results.

I started with the chopping blade to mince up the garlic, shallot, and ginger.

DO NOT OPEN UP THE LID AND INHALE THE FUMES AS I DID. I just about burned my sinuses out. OUCH!

Next, I added in the mushrooms and pulsed a few times to mince them up into small pieces. Mushrooms chop up quickly. It only takes a few pulses. Do not set the food processor to “RUN” or they will be minced into a squish pulp.

Then I used the shredding disc on the food processor to grate the carrot and cabbage.

After that, I hand chopped the scallions.

Make the filling:

Combine the ginger, garlic, shallots, mushrooms, cabbage, carrot and scallions in a large bowl. Toss to mix; season with salt and pepper, to taste.

Heat the sesame oil in a wok or in a large saute pan if you don’t have a wok.

When the oil is hot, toss the filling mixture around over medium heat. Add the soy sauce and continue to heat until the filling has begun to soften.

Remove from the heat. Add the Duck Sauce and mix well. Spread the vegetable mixture out on a large platter and allow it to cool completely; about 30 minutes.

Make the Veggie Wontons:

Place a 1 teaspoon of filling in the center of a wonton wrapper. Wipe each outer edge of the wrapper with a dab of water.

Fold the wrapper over to form a triangle. Set on a parchment-lined baking sheet and repeat with remaining wrappers and filling.

NOTE: When this post was written, I could not figure out how to make the wontons properly, so I folded the wonton wrappers into triangles and sealed them shut. To learn how to fold the wontons correctly, click HERE!

Now that the veggie wontons are made, you can use them right away or freeze them.

Freezing The Wontons:

The wontons freeze remarkably well. Simply lay the wontons on a tray and place them in the freezer for 20 to 30 minutes, to set.

Transfer to a freezer bag, and use within one month.

Make Veggie Wonton Soup:

In a 4-quart saucepot add the vegetable broth, water, and soy sauce and bring to a boil over medium-high heat.

When the broth begins to boil, drop in wontons reduce the heat and simmer until they start to float on the surface of the broth.

Turn off the heat. Stir in a few spinach leaves allow them to wilt; about 3 minutes.

Ladle the hot veggie wonton soup into bowls. Serve with extra chopped scallions.

I actually made these veggie wontons the Saturday before and froze them until Meatless Monday. When we got home from work that Monday, I simply warmed up the broth and dropped the frozen veggie wontons into the broth to simmer. Supper was ready in less than 30 minutes and so much better and healthier than takeout!

I hope you will give these a try for Meatless Monday. You will love them!