Wontons are a great meal to freeze raw, so make them in bulk. These are a good vegetarian alternative to chicken or pork wontons. The key is to get good wonton wrappers. Try and source them from the Asian specialty shops as the dough isn’t as tough or coated in as much corn flour (see image at end of post).
Prep: 5 mins
Cook: 20 mins (+10 mins cooling time)
Serves: 4 (around 24 pieces)
- 20ml / 1 tbsp of vegetable oil
- 1 cup of grated carrot
- 1 cup of cabbage (any variety), finely shredded
- ½ clove of garlic, crushed or grated
- 40ml / 2 tbsp of oyster sauce
- ¼ tsp of sesame oil
- wonton wrappers (around 24 wrappers)
- sweet chilli sauce or soy sauce
- Heat a frying pan, and add the oil.
- Fry off the carrot, cabbage and garlic together until wilted. You may need to add a tablespoon of water to aid the cooking process.
- Add the oyster sauce and sesame oil, and stir through.
- Remove from the heat and allow to cool.
- Using a stick blender or food processor, blend all the ingredients to make a fine paste.
- Lay half the wonton wrappers onto the bench. Place a teaspoon of vegetable mixture onto each wrapper.
- Using a wet finger, paint the four edges of the wonton wrapper.
- Draw in opposite corners, then the alternate diagonal corners, and then pinch them closed along the edges.
- Repeat the process until all the mix and wrappers are used.
- Heat a non-stick frypan and place a piece of baking/parchment paper in the bottom of the pan. Place wontons on top of the baking paper and add boiling water to the pan until they are half covered with water. You will need to cook them in batches if using a smaller frypan.
- Reduce to a medium heat, put a lid on the pan and steam for 10–15 minutes.
- Serve with sweet chilli sauce or soy sauce.
Add tinned corn, coriander (cilantro) or other flavours to these wontons. This is a great base, but feel free to experiment with the filling.
Here is one brand of wonton wrapper that works really well: