Vegetable Wontons
- 0sPrep Time
- 5m Cook Time
- 5m Ready In
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A vegetarian wonton filling made with shiitake and button mushrooms, tofu, green onions, napa cabbage, and ginger. The filling is cooked until wilted, then used to fill wonton wrappers.
Ingredients
- 1 tablespoon vegetable oil
- 5 ounces shiitake mushrooms, stems discarded, caps chopped (about 1½ cups)
- 5 ounces button mushrooms, chopped (about 2 cups)
- 8 ounces firm tofu, drained and crumbled
- 2 green onions, chopped
- ½ cup thinly sliced napa cabbage
- 1-inch piece ginger, peeled and minced
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tablespoon vegetable oil
- 5 ounces shiitake mushrooms, stems discarded, caps chopped (about 1½ cups)
- 5 ounces button mushrooms, chopped (about 2 cups)
- 8 ounces firm tofu, drained and crumbled
- 2 green onions, chopped
- ½ cup thinly sliced napa cabbage
- 1-inch piece ginger, peeled and minced
Let's Cook
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Step 1.
Heat in a large skillet over medium heat: 1 tablespoon vegetable oil
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Step 2.
Add and cook, stirring, until the vegetables are wilted, about 5 minutes: 5 ounces shiitake mushrooms, stems discarded, caps chopped (about 1½ cups); 5 ounces button mushrooms, chopped (about 2 cups); 8 ounces firm tofu, drained and crumbled; 2 green onions, chopped; ½ cup thinly sliced napa cabbage; 1-inch piece ginger, peeled and minced
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Step 3.
Transfer to a bowl and let the filling cool. Season the filling, make the egg wash, fill, and fold as for Wontons.