I have always loved wonton soup. Having spent a large portion of the 90s on military bases, which were quite culturally homogeneous, most of the “exotic” restaurants we had a chance to try were Chinese buffets. I loved them (in my pre-veg days), and was sad when I became vegetarian and couldn’t find meat-free wonton soup in restaurants.
My parents had some in-depth cookbooks for people who wanted to learn Chinese cuisine, and as a teenager I experimented with making wontons filled with mashed tofu (instead of the recommended ground pork) and green onions. They were good but tended to leak tofu, and I made them occasionally in high school and university until I discovered a local buddhist vegan restaurant that makes divine wonton soup. Padmanadi is an awesome restaurant for anyone visiting Edmonton, veg or no. However, they are a 30+ minute drive away, and I wanted a recipe I could whip up at home.
Trial and error resulted in a recipe that uses gluten flour in the filling for wontons that stay together while being cooked, but aren’t too gummy or rubbery. White pepper and five-spice powder give the broth a great flavour, and I heartily recommend adding your favourite vegetables, thinly-sliced, before serving. If you can’t find egg-free wonton wrappers, try using thin dumpling wrappers instead. I’ve used both, and dumpling wrappers are the ones used in the photos above.
An original recipe by Agent Minty
Makes 36 wontons
- 1/3 block (about 220 g) of medium or “traditional” tofu (not drained)
- 1/4 can of chopped water chestnuts
- 1 1/2 Tbsp soya sauce
- 1/4 tsp ginger paste
- 1 tsp water
- 1 coarsely chopped scallion
- Pinch of ground white pepper
- 1/4 tsp 5-spice powder
- 1/2 cup gluten powder (vital wheat gluten, seitan powder, etc)
- 1 package vegan wonton wrappers
- 2 scallions, thinly sliced
- your preferred chopped vegetables: I like baby bok chou, sliced carrots, whole baby corn, and even a bit of cauliflower.
- ~ 1 Tbsp miso paste
- 1/4 tsp each ground white pepper and 5-spice powder
- 2 Tbsp soya sauce
- Puree tofu in a food processor for about 20 seconds until mostly smooth but still a bit gritty.
- Add water chestnuts, soya sauce, ginger paste, water, chopped scallion, white pepper, and five-spice powder, and pulse a few times until incorporated but not too smooth.
- Add in gluten flour and pulse repeatedly until the texture is like cookie dough.
- Transfer to a bowl and cover with a lid or plastic wrap, and store at room temperature for 15-20 minutes to let the gluten develop.
- Pinch off 1-2 tsp-sized lumps of filling and place in the centre of the wrapper. Wet the edges of the wrapper and press to seal.
- Continue filling wontons, laying them on a single layer on a plate or tray to dry slightly.
- Prepare chopped vegetables and set aside.
- Prepare your broth – the miso paste, pepper, soya sauce, etc. are just recommended amounts for one large or two small servings (about 6 cups of broth). Add garlic, sriracha, ginger, or other seasonings to your taste.
- Bring a large pot of water to boil. Toss in the wontons you wish to eat (about 7 or 8 per person), and cook about 5 minutes, until they float.
- Meanwhile, transfer chopped vegetable to simmering broth and cook for the last two minutes.
- Transfer cooked wontons to the broth and add chopped scallions on top. Serve.
- Unused wontons can be frozen, uncooked, and tossed directly into boiling water to thaw when needed.