Tuesday, April 8, 2014

Steamed Chinese Meatless Wontons

This is an award winning recipe! These amazing little pockets of joy won the recent nationwide recipe contest hosted by neat, a company located in Lancaster, PA that produces and sells a wonderful meat alternative product.
These are wonderful little snacks are great on their own or serve them with my spicy ginger sesame sauce or with your favorite gyoza sauce. Savory with a nice crunch from the water chestnuts, these are definitely crowd pleasers. So try them today and let me know what you think!

Ingredients (makes about 38 wontons):

1. 8 oz neat (original flavor), broken into crumbles
2. 6 oz canned water chestnuts, fine chopped
3. 2 tablespoons spring onion, chopped
4. 1 tablespoon fresh garlic, minced
5. 1 tablespoon shallots, minced
6. 1 teaspoon rice vinegar
7. 1 teaspoon soy sauce
8. 1 teaspoon roasted sesame oil
9. 1.5 teaspoon fine sea salt
10. 1.5 teaspoon ground white pepper
11. Egg-free wonton or potsticker wrappers
12. Water
13. Spring onion (green part), roughly chopped for garnish

Cooking Method :

1. Mix all ingredients (ingredients number 1 to 9) in a big mixing bowl until well combined.
2. Prepare dumpling assembling station:
       a.       Fill a small bowl or saucer with water and set aside
        b.      Place a small stack of wrappers on a plate
        c.       Set a teaspoon aside for scooping the filling onto the wrapper
3. Place a teaspoon amount of filling onto the center of a single sheet of wrapper. Dip your index finger into the bowl of water and lightly wet the wrapper all around.
4. Using 6 to 8 pleats, pleat the wrapper into the shape of a little basket without closing the top completely.
5. Bring to boil a pot of water with a steamer basket on top or use a bamboo steamer with a Chinese wok.
6. Steam dumplings for about 20 to 25 minutes. Remove steam basket from steamer and garnish with spring onion.
7. Enjoy them while they are warm! They are flavorful to be eaten on their own or try them with your favorite gyoza sauce.


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