Happy Labor Day weekend!
In celebration of our additional day off, we decided to make homemade vegetarian wontons and stockpile them in the freezer.
Once mushrooms have softened (around 30 minutes of soaking), squeeze water out and chop into little pieces.
Chop green onions into little pieces. Chop bok choy into little pieces. Here are what all the dry ingredients look like mixed together. We also ended up adding a bunch of chopped up spinach that was leftover in our fridge. All these vegetables is essentially the equivalent of going to the gym. Crumble up some tofu into the filling mixture. My grandmother always told me to mix in one direction, or else it wouldn’t come together. I’m not sure that still applies to vegetarian mixtures, but I still do it anyways. Add some condiments to the mixture. We added about 1-2 tablespoons of sesame oil, 3ish tablespoons of soy sauce, and a little dash of oyster sauce. This is Chinese home cooking, so eyeball and taste it as you go!Raw eggs are a must to bind vegetarian dumpling filling. We added 2. Check out that one handed crack, courtesy of Camille. She’s very proud of it and is considering having someone endorse her for it on LinkedIn.
Prepare your work space: a floured sheet pan, a bowl of water, wonton wrappers, and filling. Scoop a little filling onto each wonton wrapper and wrap wrap wrap! Forgot to take pics of how we wrapped these, but if you’re reading this you’ve got the Internet at your fingertips to figure that out.
Wontons are so much cuter than dumplings, no? Cook them in some boiling water or steam them until the skins are translucent and you’re good to go! For extras, keep them in the freezer until they’re frozen solid and divide into freezer bags. They’ll keep for a very long time and are easy meals to throw together in a pinch!