Delicious Spinach Tofu Wontons With Dipping Sauce Recipe

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Directions

First, make the wonton inside:
Thaw the spinach, squeezing all the extra
water out. Mash the spinach, tofu, garlic, ginger, dash of
soy sauce, chili oil, and finely chopped scallions together
with your hands (it's fun). Taste and season with more
chili, garlic, ginger, whatever you feel it needs. Put the
mixture aside for a while while you make your dipping sauce.
Dipping sauce:
Mix the 1/4 cup of soy sauce and seasoned vegan rice wine
vinegar together, and then top with either chopped scallions
or lemongrass. Put this in the fridge to chill and get all
yummy while you stuff the wontons.
To stuff the wontons:
Take a teaspoonfull of the filling and tuck it into the
wonton skin. Fold the skin into a triangle and seal. If it
doesn't seal well, try moistening the edges with a little
bit of water. Set these onto a tray dusted with cornstarch.
To cook the wontons:
You can either deep fry the wontons until they are crispy in
a good hot oil or cook them like potstickers. To cook them
like potstickers, it takes a few more ingredients.
Some vegan Worcestershire sauce (make sure you get the ones with
no anchovies), some orange zest, and a little more chili
oil. Mix these to your liking in a bowl with some water so
you have about 1 1/2 cups. Heat a bit
of oil in a non stick pan and put the wontons in. Fry them
till they are golden on one side, then flip. When they have
all been browned on one side, pour on the saved liquid.
Cover quickly to get all that good steam in. Steam for a
bit, then take the cover off and let them absorb most of the
sauce. Serve with the yummy dipping sauce you prepared earlier.