These versatile wrappers can be stuffed with any filling you like and then frozen for quick and easy dinners and snacks. For wonton soup, use a meaty filling… pretty much any recipe you would use for an Asian meatball will hold up nicely in a soup, or steamed like a dumpling. For fried or baked wontons, the sky is the limit! Virtually any savory or sweet ingredients you like, as long as they are not too wet, will make for tasty little bites.
Mix flour and salt in a mixing bowl. Use your preferred salt. This just happens to be pink Himalayan.
Add water a little at a time until the mixture comes together to form a dough. Keep dough as dry as possible for a crispy crust.
Knead the dough for a couple of minutes.
Cover and allow to rest for about 20 minutes.
Next, pinch off a small piece of dough and roll into a ball. You can get about 20 dough balls from this recipe, more or less.
Flatten and roll each piece anyway that works for you. Either cornstarch or a fine spray of oil will help to prevent sticking.
Easy alternative: place one dough ball onto a small piece of parchment lightly sprayed with oil. Place a piece of plastic wrap over dough ball. Flatten with a tortilla press or the bottom of a bowl or plate. You can use a rolling pin to get a thinner skin and good shape. This method makes folding your wonton easy.
Just remove the plastic wrap.
Place a teaspoon or two of filling in the center. This is a mushroom and cabbage filling.
Fold each wonton in half. Then use the parchment to fold up the side.
Folding up the rounded edge over one side and then pinching it together, fluting the edge, will help the wonton stay sealed.
These can now be fried, baked, boiled (in a broth), or steamed.
OR… they can be frozen in a single layer, then transferred to a freezer bag to later be fried, baked, boiled (in a broth), or steamed, for a quick and easy meal.
Boiled… Steamed… Baked… Fried… Yum!
Eggless Vegan Wonton Skins
Fill these crispy crunchy bites with anything you like!
Yield: about 20 wrappers, depending on the size you like.
- 1 cup all purpose flour (I use organic)
- 1/4 t. salt
- about 1/4 cup warm water
- cornstarch (I like organic) and/or cooking oil spray, depending on your preferred rolling method
Mix flour and salt in a mixing bowl. Add water a little at a time until the mixture comes together to form a dough. (Using as little water as possible helps the skin to crisp better.) Knead the dough for a couple of minutes. Cover and allow to rest for about 20 minutes.
While dough is resting, prepare your filling.
Next, pinch off a small piece of dough and roll into a ball. You can get about 20 dough balls from this recipe, more or less, depending on the wonton size you like.
Flatten your dough any way you like. A sprinkle of cornstarch will help to prevent sticking when using a rolling pin or pasta machine. If using a pasta machine, start at 4, then 3, then 2, then 1.
Easy method one: place one dough ball onto a small piece of parchment lightly sprayed with oil. Place a piece of plastic wrap over dough ball. Flatten with a tortilla press or the bottom of a bowl or plate. You can then use a rolling pin to get a thinner skin and good shape. This method makes folding your wonton easy. Just remove the plastic wrap.
Easy method two: If you have a large flat surface and can get your dough thin and even, you can use a pasta machine or rolling pin to roll out large sheets and cut them into any shape you like! Use cornstarch on everything (organic, if you can get it) to prevent sticking.
Place a teaspoon or two of filling in the center on the wonton. Fold each wonton in half. If your wrapper is on parchment, you can use the parchment to help you fold the kin over in half. Press the edges together to form a tight seal. Folding up the rounded edge over one side and then pinching it together, fluting the edge, will help the wonton stay sealed.
Any way you like to roll and fold these will be fine. Just be sure to get a good seal, pressing out any air bubbles. If you will be frying your wontons, to get a crispier crust keep these wraps as thin as possible!
Freeze and Cook
Cook immediately or freeze in a single layer, then transfer to a freezer bag for quick and easy meals whenever you like.
Note: If you have not worked a lot with dough, be patient with the first couple. Test one out to be sure it holds together as it cooks. You will soon get a feel for it and it will go much faster. If you do not eat eggs, making your own wraps is well worth the effort.
For boiled or steamed wontons: A filling that could stand on its own works best for a wonton that will either be steamed like a dumpling or boiled in a broth for soup. When your spoon cuts through one of these, you do not want filling spilling out into the soup. A bean puree works really well for holding its shape and delivering a tasty bite on its own.
For fried or baked wontons: Anything! These are generally dipped in soy sauce, sweet & sour sauce, or a sweet chili sauce and eaten in one or two bites. It is not so crucial that the filling holds its shape. You just want it to deliver flavor.
A quick mushroom filling:
You can change and adjust this 1000 ways! Sometimes I add a little grated carrot for sweetness and nutrition. Or I may mix in almond flour for flavor and protein. Cabbage makes its way in often. Or I will leave out other ingredients if I do not have them on hand. If it tastes good to you and is not too wet, then it is right!
- 1-2 T cooking oil, I like coconut
- 8 oz mushrooms, minced
- 2 shallots, minced
- 1/2 red bell pepper, minced
- 2-3 cloves garlic, minced
- 1/4 tsp ground ginger
- 1 tsp chinese five-spice
- 2 tbsp soy sauce or liquid aminos
- 1/8 cup tahini
- 2 whole green onion stems, diced
- sesame oil, a few drops, to taste
- optional: 1/2 tsp miso
- salt, to taste
In an oiled skillet, saute mushrooms, shallots, and bell pepper until just tender. Add garlic, ginger , and five spice, and soy. Cook for just a few seconds. Transfer to a mixing bowl and mix in tahini while it is warm enough to blend easily; do the same with miso, if using. Mix in green onions. Add salt and sesame oil to taste. Taste your filling. Add any additional flavoring you like.
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