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Vegetarian Wonton
Vegetarian Wonton belongs to Chinese cuisine! Thanks to globalization as nowadays, these Chinese vegetarian tofu wontons are available every nook and corner of the world by customizing according to their region.
Course
Appetizer
Cuisine
Chinese
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
2
people
Calories
358
kcal
Author
Sujatha Muralidhar
Ingredients
For the filling
1
teaspoon
vegetable oil
1
tablespoon
garlic
minced
¼
cup
green pepper
/capsicum-thinly sliced
½
cup
cabbage
shredded
½
cup
tofu
crumbled
¼
teaspoon
salt
or as required
For making
20
sheets
wonton wrappers
Instructions
For the filling
Over medium heat, place a pan. Add vegetable oil and minced garlic.
Saute until garlic is fragrant.
Then add finely chopped green pepper and continue to saute for another 2-3 mins.
Once green pepper starts shrinking from its original shape, add shredded cabbage and continue to saute till they are half cooked.
Then add shredded tofu and salt. Saute for another 2 minutes.
Remove from heat and set aside.
The making
Place a wonton sheet over a cutting board.
Brush all the four sides with water(to make them sticky).
Scoop a spoonful of tofu mixture and place carefully in the center of the wonton sheet.
Fold them as half, and gently bring both the corners together, one above the other. And leave the two exterior corners.
Repeat the same process for all the remaining wonton sheets.
If you are not comfortable with making this pattern, then choose any pattern of your choice.
Bring water to boil in the steamer, and arrange stuffed wontons gently over it. And steam it for 8-10 min in medium flame.
Once cooked switch off the flame and allow the steam to escape.
Once it cooled down slightly, gently remove and serve hot.
Nutrition
Calories:
358
kcal
|
Carbohydrates:
58
g
|
Protein:
15
g
|
Fat:
6
g
|
Cholesterol:
8
mg
|
Sodium:
833
mg
|
Potassium:
139
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
70
IU
|
Vitamin C:
22.6
mg
|
Calcium:
136
mg
|
Iron:
3.9
mg