This vegan recipe for Sichuan Spicy Wontons with vegetable filling in chili sauce is perfect as a starter, side dish, or main course. The spicy sauce makes the Chinese steamed wonton dumplings especially flavorful and to a highlight at your dinner table. With this simple step-by-step instruction and helpful tips, you can do it in no time!
*Note: Check out the step-by-step guide above for visual instruction!
First, prepare the wonton wrappers according to this recipe. (Or use store-bought wrappers).
Press the tofu well to remove any excess liquid, then crumble it. Finely chop the vegetables (as shown in the photo above).
Heat the sesame oil in a large pan or skillet. Fry the tofu, mushrooms, and leeks over high heat for about 2-3 minutes until they are slightly browned. Then add the carrots and napa cabbage and sauté for another 3 minutes, until the vegetables are tender, stirring occasionally.
Finally, add the garlic, ginger, soy sauce, rice vinegar, and spices and steam for another minute to allow the flavors to develop. Then set aside to cool.
Place one heaped teaspoon of filling in the middle of each wonton wrapper. Moisten the outer edges with some water, then fold one corner diagonally over the filling to form a triangle and press the edges together firmly to seal (see step-by-step pictures above). Then fold the long outer corners towards the middle so one overlaps the other. Pinch them together firmly to seal, using some water as needed so the dough sticks together better.
Repeat this process until the wrappers are used up. (The dough tends to dry out quickly, so be sure to keep everything covered while you work).
Now you can freeze the uncooked wontons (see recipe notes*) or cook them.
Bring a large pot of water to a gentle boil. Then carefully add in the wontons, but please do not overcrowd the pot. Let them simmer for 2-3 minutes or until they float on the surface and look transparent, stirring occasionally to prevent them from sticking to the bottom.
Remove them with a slotted spoon, drain and put them in a bowl. (Optionally, you can also deep-fry the wontons, as instructed in this recipe or cook them in a dumpling soup).
Mix together all ingredients for the sauce and season to taste. If you want the sauce thinner, you can stir a bit of the wonton cooking water into the sauce. (Alternatively, you can also make this dumpling dipping sauce).
Pour the sauce over the wontons. Sprinkle with sesame and fresh spring onions and enjoy!
Please read my blog post for make-ahead tips, freezing instructions, and further information on this recipe.