Vegan Wontons with Chilli Oil

These beautiful little dumplings have got us WONTON more!! These are a must have at any Chinese restaurant but what if we told you, these are super easy to make at home too?? 

We used Linda McCartney veggie mince for the base and packed it with heaps of flavour, and to bring it all together we drizzled some homemade chilli oil and chives to garnish.

SERVING AMOUNT – 2

TOP TIP – stick to the cooking instructions for the wonton wrappers or you’ll end up over cooking it and it’ll burst and be soggy! 

INGREDIENTS 

• 1 small onion 

• 3 cloves garlic 

• 2 chillies 

• 1/4 small red cabbage 

• 1/4 red bell pepper

• 1/4 green bell pepper 

• 6 tsp soy sauce 

• 1 tsp ground ginger 

• 1/2 tsp 5 spice 

• 100g veggie mince

• 1/2 cup water to deglaze pan 

• Handful coriander chopped 

• 2 tsp rice wine 

METHOD

1. Heat some oil in a pan and start by sautéing your onions, garlic and chillies until they’re soft. 

2. Add in your cabbage and add a couple spoons of water to deglaze the pan and help the cabbage cook faster. . 

3. Once the cabbage is soft, add in the peppers, mince, rice wine, soy sauce and spices. 

4. Keep stirring to avoid sticking and add water if you need to. 

5. The mixture should come together and be ready in about 15 mins. 

6. Next you can get the wrappers ready to be filled. Take out a wrapper and wet the edges of it. Pop a teaspoon of the mince into the middle and fold one corner over in a triangle shape. Next, take the two points on the side and bring them together so they overlap at the front and voila you have your wonton! Make sure to check out our Instagram page for tips on how to fold wontons! 

7. Once you’ve filled all your wontons, place them gently into a saucepan of boiling water for however long it says on the wonton wrapper packet. Be gentle as they can pop! 

8. Serve with chilli oil and spring onions and enjoy!!