Easy Vegan Wontons with Chili Sauce
These easy vegan wontons are so simple to make, packed with savory flavors, and finished with a delicious spicy chili sauce. The wontons are filled with tofu and veggies, making it a healthy meal, side dish, or even snack!
Making these wontons themselves couldn’t be easier. A quick filling of crumbled tofu and finely chopped veggies gets seasoned with garlic, soy sauce, vegan “oyster” sauce, spices, and a touch of sesame oil. The tofu keeps the filling light while soaking up all that umami goodness. A small scoop into store-bought wonton wrappers, a quick fold, and you’re done. Unlike wrapping traditional dumplings, wrapping wontons go a lot faster and there are no fancy techniques required.
Once wrapped, the wontons are boiled for only 1-2 minutes. My mom always told me that once the wontons float to the top, they are done. Careful not to overcook the wontons because they can rip open. Since they cook in just a few minutes, it makes them an ideal weeknight meal or side dish, especially if you already have them prepped in your freezer.
Now for the star of the show: the chili sauce. Just mix some chili crisp, soy sauce, Chinese black vinegar, a little sugar, and sesame oil to create the perfect balance of spicy, salty, and tangy. Pour it over the top of the warm wontons and you won’t be able to stop eating it!
These vegan wontons are so easy to make, packed with flavor, and will be perfect for Lunar New Year coming up! Wontons are a type of dumpling, which is a must make for your Lunar New Year dinner.
If you make these easy vegan wontons with chili sauce, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Easy Vegan Wontons with Chili Sauce
Ingredients
- 16 oz extra firm tofu, pressed for 20 minutes
- 6 dried shiitake mushrooms (soaked in hot water for 30 minutes, then chopped small)
- 3 scallions, chopped
- 1 carrot, finely shredded
- 1/2 tsp five spice powder
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp vegan oyster sauce
- 2 cloves garlic, minced
- 1/4 tsp sea salt
- pinch of white pepper
- about 40 wonton wrappers
Chili Sauce:
- 2 Tbsp soy sauce
- 2 Tbsp hot water
- 1 Tbsp chili crisp
- 2 Tbsp Chinese black vinegar (or rice vinegar)
- 1 tsp pure organic cane sugar
- 1 Tbsp sesame oil
- 1/2 tsp sesame seeds
Instructions
- In a large mixing bowl, crumble the pressed tofu with your hands. then add the rest of the filling ingredients. Stir with a spatula until everything is well combined.
- Have a little bowl of water ready next to you so you can dip your finger in it to wrap the wontons. Take one wonton wrapper and place either on a flat surface or on your palm. Dip your finger in the water and wet the edges of the wrapper. Place a small spoonful (about 1.5 tsp) of the tofu filling in the center of the wrapper.
- Take one corner of the wrapper and fold it to the opposite corner, forming a triangle. Press the edges, sealing the triangle. Dab one bottom corner or wing of the triangle with water. Then bring both bottom corner ends together and press down to seal. Place on a parchment lined pan. Repeat with the other wonton wrappers.
- Before cooking, make the chili sauce. Add all ingredients for the sauce in a jar or bowl. Whisk until well combined. Set aside.
- To cook the wontons, bring a big pot of water to a boil. Carefully add a few wontons into the pot. Don’t over crowd the pot. Boil for 1-2 minutes or until wontons float to the top. Don’t overcook or else the wrappers might break. Remove wontons with a slotted spoon into a medium bowl or deep plate.
- Quickly drizzle the chili sauce over the cooked wontons, this helps them not to stick as it cools. Sprinkle some scallions on top if desired. Enjoy!
- If you don’t want to cook all of them, you can flash freeze the uncooked wontons on the parchment lined pan for a few hours, then transfer to a ziplock bag and place back in the freezer for up to 6 months.
