"No unhealthy frying or slow steaming here. These vegan stuffed wontons it's all about the 2 minute poaching in a clear but flavourful broth. Perfect when you're feeling under-the-weather. Make ahead of time for a dinner ready in under 10 minutes!"
Vegan Mushroom Stuffed Wontons in a Nourishing Clear Broth
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A Note from Feedfeed
Vegan wontons are filled with ginger, onions, mushrooms, and corn and are poached in a flavorful vegetable stock. Scoop dumplings and broth into bowls and drizzle chili oil. This recipe is easy to make, using frozen wontons and accessible ingredients.
For more dumpling recipes, check out our Dumplings, Egg Rolls, Spring Rolls + More, featuring Basic Tofu Gyoza by @ellielikescooking and Crispy Vegetable Potstickers by @biancazapatka.
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
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Prep time: 20mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 12 ounce pack thawed frozen wonton wrappers
- 1 roughly chopped white onion
- 3 1/2 grams roughly chopped botton mushrooms
- 1 piece ginger
- 2 garlic cloves, peeled and chopped
- 2 corn cobs, steamed and kernels removed
- 1 1/2 cups roughly chopped coriander with stems
- 1 teasopon salt
- 8 cups veggie stock
- 1 tablepoons soy sauce
- 1 tablepoons mirin
- to serve coriander, chilli oil, spring onions
Method
Step 1
For the Wontons Prepare the filling first by sautéing the onion for 2-3 minutes and then adding in the mushrooms, garlic and ginger. Cook for 5-6 minutes or until the mushroom reduce in size and sweat. Add the corn and cook for a further minute. Leave to cool for 5 minutes
Step 2
In a blender, blend together the sautéed veggies along with the coriander (you may need to do this is two batches depending on your blender).
Step 3
Place one of the lightly thawed wonton wrappers (best not to allow them to cool down too much, just enough so they can bend) in your hand (one pointed edge facing you) and scoop a teaspoon of mixture onto the bottom top corner. Roll up and wrap round on itself, closing with a dollop of water on the potted edge (I have a small water dish next to me as you will need this a lot). Then close the dumpling where the filling ends and spiral up to meet each other. Close again with a dollop of water. Repeat with remaining wonton wrappers - make sure you place the finished wontons on a large platter so they don’t overlap too much.
Step 4
Meanwhile, in a large pot, bring the stock to simmer and add in remaining ingredients. Set aside.
Step 5
In another smaller pot, bring about a litre of water to boil. Once you have finished preparing the dumplings, drop about 5-6 of them into water that is at a gentle simmer, swirling the water as you do. Cook for 1-2 minutes or until they rise to the surface. Scoop out with a slotted spoon and place into the warm soup. Repeat with prepared dumplings.
Step 6
To serve, scoop dumplings and broth into bowls and drizzle chilli oil over with other desired toppings.