The best part of this recipe is what is inside, not what is outside! The inside is where you get to be creative because the outside is store-bought wonton wrappers. So think about those veggie and vegan protein combos! These make a wonderful appetizer or snack.
You can buy wonton wrappers in any health food store. Many have section that sell different cuisines around the world; these are refrigerated packaged wonton wrappers that are small squares; they are sold in big quantities and you need to use them within a week to 10 days so when you buy them, take time to get familiar with how to make them.
The back of the package instructs you how to fold the wonton once you place the filling on the wrapper but there are no rules, make any shape you wish, fold in any way you can. I will say you cannot put too much food in them or they will be difficult to close. In fact, buy these if you are entertaining or making food for others because you will be making alot.
The wonton wrapper is made of dough and they come as small, flat little squares. You need to make sure you peel them apart because they are very thin. Place the food on them and fold as instructed. You need to wet your hands to make them stick together. These wonton wrappers are vegan!
Baked or grilled tofu (1 serving)
Chopped steamed broccoli or spinach
Cooked seitan instead of tofu
Steamed cabbage, carrots and broccoli
Gather your cooked ingredients. I sauteed tofu and steamed some leftover broccoli rabe and used this as the filling.
Place a little bit of the food on top of the wonton wrapper, fold, wet your hands to seal the wonton closed, press together for a few moments and then go on stuffing the rest of the wontons. Transfer the uncooked wontons into a small pan and turn the heat on low. Place the lid on the pan and let the wontons cook, flipping them after 5 minutes. Cook on both sides then either consume after cooling or store in the fridge in an airtight container. Once you open the wonton wrapper package, make all of them within a week.
Dip in umeboshi vinegar, soy sauce or coconut/liquid aminos.