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Vegetarian Wontons (Hoành Thánh Chay)
These sweet potato and water chestnut vegetarian wontons from 'Vietnamese Vegetarian' are great deep-fried, poached, or steamed.
👥 24 Servings👤 Uyen Luu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●dutch oven
- ●pan
📝 Preparation Steps
1
Preheat your oven to 400°F.
2
Make the sauce by mixing the ingredients together. Set aside.
3
Place the cauliflower and sweet potato onto a baking sheet. Drizzle and toss with the oil and bake for 25–⏱️ 25 minutes.
4
When the vegetables are done, let them cool slightly before roughly mashing the sweet potato in a mixing bowl. Add the cauliflower, edamame, water chestnuts, sushi ginger, and spring onions. Sprinkle with the sea salt and gently fold it altogether with the sesame oil.
5
To make the dumplings, sprinkle a little cornstarch onto a tray. Place a wonton wrapper onto the palm of your hand and place 1 tablespoon of the filling in the middle. Fold into a triangle and roughly pleat together. Place it on the tray. This technique is great for deep-frying. If you would like to poach the wontons, pleat them into gold sacks by folding into a triangle then pinching inwards until the wrappers gather at the top, before placing the wontons on a tray. Repeat.
6
To deep-fry: Heat about 2 inches of oil to 320°F in a heavy-bottomed Dutch oven, and fry in batches for about ⏱️ 3 minutes on each side or until blistering and golden. Drain on paper towels.
7
To poach: Place in a pan of boiling water and poach in batches for ⏱️ 4 minutes, at which point they should float to the top. Leave to poach for another minute before draining and then gently tossing in the sesame oil.
8
To serve, place on a platter and pour the perilla sauce all over it. Scatter with spring onion.
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