Filling, delicious, and healthy, this recipe makes for a great appetizer that also easily passes for a meal. With a myriad of variations across the many cultures and nations, wontons are a major staple in Asian cuisine.
Around 40 wonton
½ cup minced broccoli
½ cup minced cauliflower
½ cup white beans
1 cup sautéed tub tofu
2 tablespoons soy sauce
1 teaspoons of minced garlic
Red pepper flakes (optional)
For the Filling:
Prepare and drain the broccoli, cauliflower, and white beans.
Before the tofu is sautéed, it will most likely need drying out. To do this, simply patting down the slices with a paper towel as to remove a lot of the liquid. Dried tofu cooks better and it will prevent a soggy, disintegrated wonton. Now in a saucepan with a little oil, wait till heated, then place in the slices of tofu. I like to season the tofu with onion, garlic, and chili powder. You will want them to cook until they get a browned color.
In a large mixing bowl, combine the broccoli, cauliflower, white beans, and tofu. Mix and mash them together. Add the minced garlic, soy sauce, and added onion, garlic, and chili powder to taste. I like to add red pepper flakes.
You will need a cup of water when rolling the wonton. It acts as the glue for keeping the wonton wrapped. Take a wonton wrapper. These yellow ones are also known as Hong Kong style and the white Shanghai style. Dab a finger in the water and wet along the inside perimeter of the wrapper. Place a tablespoon of the filling in the center of the wrapper and fold it diagonally then seal the edges.
If you do not have a steamer, don’t worry – it is very easy to improvise
one. I used a metal mesh strainer and large pot. Bring a pot of about an inch and a half or so of water to a boil. Reduce heat to medium.
Spray where you’ll be placing the wontons with a non-stick cooking spray. Place the wontons on the strainer. Try to avoid having them touch because they will mesh together. Place over the boiling water and steam them covered for around 10 minutes.