Vegan Mushroom Wontons in Sichuan Chili Oil

Vegan Mushroom Wontons in Sichuan Chili Oil

These succulent wontons from the Vegan With Bite cookbook are prepped and ready to slurp down on their own or add to a delicious, salty broth for wonton soup.

What you need:

For the wontons:
2 cilantro stalks
1¼-inch piece of ginger, peeled 
1 garlic clove, minced
2 scallions, thinly sliced
1 teaspoon Asian chili paste 
¾ cup medium-firm tofu
⅓ cup hydrated textured vegetable protein (TVP)
⅓ cup dried shiitake mushrooms, soaked and finely chopped
¼ cup dried wood ears mushrooms, soaked and finely chopped
1 tablespoon shaoxing rice wine 
1 tablespoon soy sauce
1 teaspoon sugar
¼ teaspoon white pepper
½ teaspoon salt
2 teaspoons cornstarch
1 package wonton wrappers

For the chili oil sauce:
½ cup Sichuan chili oil 
2 tablespoons black vinegar
¼ cup chopped cilantro leaves
½ teaspoon sugar 

For the garnish:
Cilantro leaves
Sliced scallions

What you do:

  1. For the wontons, into a food processor, place cilantro stalks, ginger, garlic, scallions, and chili paste and pulse to a rough paste. Add tofu, TVP, mushrooms, rice wine, soy sauce, sugar, pepper, salt, and cornstarch, and pulse until just combined. 
  2. Onto each wonton wrapper, spoon 1 teaspoon filling and fold over. Use finger to wet edges with water and pinch to seal, then place on a lined tray. 
  3. Bring a large saucepan of water to a boil, then reduce to a gentle simmer. Working in batches, carefully drop wontons into water and cook for 2 to 3 minutes. Remove with a slotted spoon and place in a bowl. 
  4. For the chili oil sauce, in a small bowl, combine all ingredients. Garnish wontons with cilantro and scallions and serve with chili oil sauce. 
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