Miso Mushroom Wontons

A miso mushroom and tofu filling, served with a broth, spring onions and a numbing chilli oil. These vegan wonton dumplings are delicious!

Miso Mushroom Wontons

WORTH THE TIME

If you already have a pack of wonton wrappers in the freezer, why not make an easy filling and spare some time to shape them. If you have never made them before I can promise you they are easy to pull off!

Pour yourself your favourite drink, put on some music and take time to make the wontons. I personally find they taste fresh and even better than already made store-bought.

Plus, there are never ending fillings you can make.

MAKE IT SOUP

Make this into to a cosy bowl of soup. Simply add more broth and steamed Bok Choy or tender stem broccoli to complete the dish.

HOW TO MAKE

THE FILLING

Firstly, make the miso mushroom and tofu filling. Traditionally wontons have a fine, minced filling. For this reason I chopped the mushroom in the food processor to get finely diced pieces. These are then fried in a pan until all the water has been released and cooked away.

Add finely crumbed tofu, miso paste, seasoning, garlic, ginger and spring onions and fry for a few more minutes.

MAKE THE WONTONS

This recipe is very quick as I used frozen wonton wrappers. Let the wrappers out at room temperature to thaw.

Add 1 - 2 teaspoons of filling in the middle of the wrapper.

Dip a finger in water and wet the sides of the wrappers.

Fold one side over to form a triangle, press down the edges to seal.

Now shape them as per image above.

This might not be completely the traditional way, but this is certainly the easiest way if you have never shaped them before.

COOK & SERVE

Cook the wontons in boiling water. Scoop out with a slotted spoon to avoid any excess water.

Serve with broth (homemade or store-bought), spring onions and chilli oil. Enjoy a slurpy meal.

MEAL PREP

Make a larger batch on your meal prep days. You can freeze the filled wontons for an easy dinner or lunch during the week.

OTHER RECIPES TO TRY

Vegan Gnocchi Recipe

pineapple kimchi

Korean Savoury Pancakes

MISO MUSHROOM WONTONS

A miso mushroom and tofu filling, served with a broth, spring onions and a numbing chilli oil.

TIME about 1 hour

SERVES makes about 24 wontons

INGREDIENTS

• 24 wonton wrappers

FOR THE FILLING

• 420g mushrooms (I used a mixture of chestnut and portobello)

• 130g tofu, finely crumbed

• 4- 5 spring onions, sliced (reserve the green bits to serve)

• 1 tsp fresh ginger, grated

• 1 - 2 garlic cloves, crushed

• 1 heaped tsp light miso paste

• 1 tbsp dark soy sauce

FOR THE BROTH

• 2 cups water

• 1 tbsp light miso paste

• half a stock cube or more to taste

• 1 garlic clove

• fresh ginger, sliced (about 4 pieces)

• 1 tbsp dark soy sauce

• 1 tbsp rice vinegar

• salt and pepper as needed

TO SERVE

• Chilli oil (or sesame oil), homemade or store-bought

• Sesame seeds

• Spring onions greens, chopped

• 1 red chilli, sliced (optional)

INSTRUCTIONS

FOR THE FILLING

1. Finely chopped the mushroom in the food processor.

2. Heat a large non-stick pan on medium heat. Add the mushrooms. If your pan is not non-stick I suggest adding a bit of sesame oil to the pan.

3. Fry for about 10 - 12 minutes or until most of the water has been released and cooked away. Stir occasionally.

4. Finely crumb the tofu and add that in.

5. Stir in the miso paste, garlic, ginger and spring onions. Fry for another 5 or so minutes before adding the soy sauce.

6. Taste and adjust seasoning. If the sauce is too watery, cook for a few more minutes.

7. Set aside.

FOR THE BROTH

1. Whilst the filling is cooking prepare the broth.

2. Add all the ingredients to a pot and cook for about 15 minutes.

3. Remove from the heat and cover with a lit for at least 20 minutes.

MAKING THE WONTONS

1. Prepare the working station.: have the wrappers ready, the filling, a small bowl of water and a tray for the made wontons

2. Make one at a time. Wrap the wontons one at a time, keeping the wrappers covered at all times to prevent from drying out. Take one wrapper and put about 1 - 2 tsp filling in the center.

3. Use your finger to wet the wrapper along the two edges of one side. Fold the wrapper over the filling to form a triangle. Press down the edges of the wrapper to seal. Smooth out any air bubbles as you go.

4. Next, wet one of the bottom corners, fold the other corner over the wet one. Press the corners together to seal and place onto the tray.

5. Cover the wrapped wonton with damp cloth to prevent from drying out. Continue until all the filling is done.

COOKING & SERVING

1. Bring a pot of water to boil.

2. Once it's boiling add the wontons (in batches).

3. Once they float to the top let them cook for another 2 or 3 minutes.

4. Remove them from the water using a slotted spoon.

5. Repeat with the rest until all cooked.

6. Strain the broth and reheat if needed.

7. To serve add cooked wontons to the bowls/plates and ladle over some stock (to your liking).

8. Sprinkle with the green part of the spring onions, a few chilli slices, sesame seeds and chilli oil.