Veggie wontons are filled with fresh veggies, seasoned with warm ginger, soy sauce, and duck sauce. Make ahead they are freezer friendly. Perfect for Meatless Monday!
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 diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together to seal. With the point of the triangle facing you, use your index finger to push the folded side of the triangle down, bringing the two points together over the top. Dip your finger into the water once more, to moisten the two points. Bring the two points together and pinch over the filling to seal. Set on a parchment-lined baking sheet and repeat with remaining wrappers and filling.
Now that the veggie wontons are made, you can use them right away or freeze them.
Freezing The Veggie 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 three months.
Notes
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. I have provided written instructions, but you can see photos and learn more about how to fold the wontons correctly, HERE!
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