These dumpling though? They’re famous. They’ve been on television!
Did y’all know that Dara and I made an appearance on the reality TV show Dinner Party Wars? Yup! All the way back in 2010. The show features a showdown between three ‘couples’. Each throws a dinner party with a theme of their choice and then two celebrity judges decide on a winner.
Spoiler alert: It wasn’t us. Here’s a link to our episode if you want to watch!
We threw a vegetarian themed dinner party, which honestly back in 2010 was not as in vogue as it is today and so most of the episode was devoted to clips of the guests and judges joking ‘where’s the meat?!’. Hardy har har.
These little dandies were our amuse bouches, and they were a hit with the guests and judges, despite being totally veggo.
They have really traditional dumpling flavours, but we use soy ground ‘meat’ as a substitute, so they’re even vegan friendly. They’re also incredibly simple to make because there’s no need to pre-cook any of the ingredients and we keep it extra simple by baking them rather than pan frying in smaller batches.
As with any dumpling, the time consuming step is always in the wrapping. The first few are always a bit time consuming, but once you get into a rhythm it’s sort of relaxing. We tested these using the ultra easy method (baking) and the very easy method (pan frying and steaming) with great results.
Rather a meaty filling? Go ahead and sub for 3/4lb of ground meat of your choice. Or, try our Simple Pork Potsticker recipe. Heck, make both and have an all out dim sum feast!
Whatever you choose, I can guarantee you won’t be asking ‘where’s the meat?’.
Erin
Vegetarian Baked Wontons
Serves | Makes about 5 dozen wontons |
Prep time | 40 minutes |
Cook time | 12 minutes |
Total time | 52 minutes |
Ingredients
Wontons
- 1 340g package Yves Veggie Ground Round
- 1/2 cup finely chopped mushrooms (about 3-4 medium)
- 1/4 cup finely chopped red bell pepper
- 2 finely chopped green onions
- 1 clove garlic (minced)
- 2 teaspoons minced or grated fresh ginger
- 2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon Sriracha
- 1 220g package square wonton wrappers (about 60 wrappers)
Dipping Sauce
- 1/4 cup light soy sauce
- 2 tablespoons liquid honey
- 1 tablespoon rice wine or red wine vinegar
- 2 finely sliced green onions
Note
If you prefer a softer, more traditional dumpling texture you can pan fry/ steam these wontons too. Over medium heat, heat 1-2 tbsp of canola in a medium sized non-stick skillet (with a tight fitting lid). Add one layer of dumplings to the pan and cook until the bottoms begin to brown. Add 1/4 cup of water (carefully, it will sizzle and pop) and cover with a tight fitting lid to steam for 4 minutes. Remove lid then dumplings and serve warm with dipping sauce.
Directions
1. | Preheat oven to 400F. Spray aluminum foil or parchment paper with thin later of vaporized canola oil or cooking spray. For the wontons: In a large bowl, use a fork to crumble ground round into small pieces. Add remaining ingredients and mix well until throughly combined. |
2. | Place 1.5-2 tsp of wonton mixture in the centre of each wonton wrapper. Dip finger in a small bowl of water and run along the edges of the wrapper to moisten. Pull the corners of the wrapper together and pinch, then pinch the sides together to seal. |
3. | Transfer wontons on baking sheet and spray the tops with another layer of oil/ spray. Baked for 11-12 minutes until browned and crispy. |
4. | Meanwhile in a small bowl whisk together ingredients for dipping sauce. |
5. | Allow wonton to cool slightly, but enjoy them warm. |
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