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🍽️ Vegan Wontons
248 kcal · 30 min · 4 servings
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Ingredients
- 10 g dried wood ear mushrooms (or oyster mushrooms)
- 60 g frozen snow peas
- 2 carrots
- 70 g napa cabbage
- 60 g bamboo shoots (jar)
- 60 g mung bean sprouts
- 1 clove garlic
- 2 tbsp cashew nuts (30 g)
- 1 tbsp rapeseed oil
- soy sauce
- five-spice powder
- 0.75 tsp sambal oelek
- 26 wonton wrappers (9 x 9 cm)
Instructions
- 1. Pour hot water over the mushrooms.
- 2. Let the mushrooms soak for 2 to 3 hours.
- 3. Cut the soaked mushrooms into thin strips.
- 4. Let the snow peas thaw.
- 5. Cut the snow peas into thin strips.
- 6. Clean the carrots.
- 7. Peel the carrots.
- 8. Dice the carrots finely.
- 9. Prepare the Chinese cabbage.
- 10. Wash the Chinese cabbage.
- 11. Cut the Chinese cabbage into thin strips.
- 12. Drain the sprouts.
- 13. Finely chop the sprouts.
- 14. Wash the mung bean sprouts.
- 15. Dry the mung bean sprouts.
- 16. Peel the garlic.
- 17. Chop the mung bean sprouts.
- 18. Chop the garlic.
- 19. Finely chop the cashew nuts.
- 20. Toast the cashew nuts in a pan without fat over medium heat for 3 minutes.
- 21. Set the toasted cashew nuts aside.
- 22. Heat oil in the pan.
- 23. Sauté all the vegetables in the oil for about 5 minutes over medium heat.
- 24. Add the soy sauce.
- 25. Add the five-spice powder.
- 26. Add 1 to 2 tablespoons of water.
- 27. Add Sambal Oelek.
- 28. Let the mixture simmer for another 3 to 5 minutes.
- 29. Stir the toasted cashew nuts into the vegetable filling.
- 30. Brush the four sides of the wonton wrappers with water.
- 31. Place 1 to 2 teaspoons of the vegetable filling in the center of the wrappers.
- 32. Press the edges of the wrappers together over the filling.
- 33. Bring salted water to a boil in a steamer.
- 34. Place the wontons in the steamer.
- 35. Make sure the wontons do not touch each other.
- 36. Steam the wontons for 5 to 7 minutes.
Nutrition per serving
- kcal: 248
- Protein: 10 g · Fett/Fat: 7 g · Carbs: 36 g