March 31, 2016
Steamed Vegan Wontons
Ashlee’s birthday was a couple days ago so true to form, we went out and got hammered. I literally spent all day yesterday watching shitty documentaries on Netflix and smoking joints in an effort to get rid of my hangover. I honestly think the only time I got up was to pee and make myself a plate of food.
Anyway, in the midst of our hangovers, Ashlee mustered up the strength to pick us up takeout. There’s this Chinese restaurant we go to that is just amazing. Not only are their vegan options endless, but they’re actually quite tasty. I was still on my Chinese/Asian food kick today, so I decided to make steamed vegetable wontons. The outcome was heavenly.
The wontons are filled with delicious veggies and accompanied with a chili soy sauce. You can add them to soups or just eat them by themselves like we did. If you don’t have a steamer, you can easily boil them or fry them. We picked our steamer up from World Market for less than $15. Unfortunately, they’re not offered online, but you can purchase them from tons of online stores such as Amazon and Wal-Mart. We also bought a much smaller one from Sur La Table, but it was overpriced and we haven’t even used it once. 
Anyway, I hope you all felt better than I did yesterday and I hope you like these wontons as well. They’re perfect for all you hungover people out there! Til next time!
- Package Wonton Wrappers (Make sure they are egg free if you're vegan. There are several options at my local asian market)
- 3 tablespoons sesame oil
- 2 cups spinach
- 8 oz cremini mushrooms, diced
- ½ cup green onion or scallion
- 8 oz white button mushrooms, diced
- 3 carrots, peeled and diced
- 1 small onion, diced
- 1 jalapeno, diced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, diced
- 1 tablespoon chili garlic sauce (found in most asian markets)
- 1 tablespoon hoisin sauce (found in most asian markets)
- 2 tablespoons low sodium soy sauce
- ¼ cup cornstarch
- ½ cup water
- In a small bowl, mix together cornstarch and water, set aside (this will be used to "glue" your wontons together).
- In a saucepan, add sesame oil on medium-high heat.
- Add onions, garlic, ginger and sautee for 3-5 minutes until onion become translucent.
- Next, add spinach, carrots, scallion, mushrooms and sauces.
- Sautee another 7-10 minutes. Remove from heat.
- To assemble wontons, take a spoonful of vegetable mixture and place in the middle of the wonton.
- Using your index and middle finger, place a small amount of your cornstarch "glue" on all sides of the wonton and fold into a triangle.
- Connect the bottom left and right corner of the wonton together, forming something that resembles a nurse hat.
- Place in your steamer.
- Add water to a saucepan or wok. Make sure the wontons are not submerged in any water.
- Cover and steam for 30 minutes.
- Turn off heat and let rest for 5-10 minutes.
- ENJOY!
