Seasoned Tempeh Filling in a Steamed Wonton Skin.
Submitted by twebb
Vegetarian steamed wontons filled with seasoned tempeh, mushrooms, scallions, and ginger in a tamari-honey glaze. Serve with sweet and sour sauce for a plant-based dim sum appetizer.
YIELD
12 servingsPREP
40 minCOOK
8 minREADY
50 minWho says wontons need meat? These steamed dumplings are stuffed with a savory tempeh filling that would fool even the most committed carnivore.
Half the tempeh gets pureed with tamari, honey, hot pepper sesame oil, and cornstarch into a smooth binder. The other half stays grated and chunky, mixed with finely chopped mushrooms, scallions, and fresh ginger.
A rounded teaspoon goes into each wonton skin, folded up, sealed, and steamed for just 8 minutes. Dip them in sweet and sour sauce, and you’re in business.
Kitchen Tips
- Pre-cook the tempeh before grating to mellow out any bitterness. A quick steam or simmer for 10 minutes does the trick.
- Keep a small bowl of water nearby while folding. Wetting the edges of the wonton skins is what makes them seal tight during steaming.
- Don’t overfill. One rounded teaspoon is all you need. Too much filling and they’ll burst open in the steamer.
- Line your steamer basket with parchment or cabbage leaves so the wontons don’t stick.
Ingredients
Directions
Directions: Combine half of the tempeh with tamari, water, oil, honey and cornstarch in blender and puree.
Take the other half of the tempeh and mix with the vegetables, then add the purée and hand mix.
Take 1 rounded teaspoon of this filling and place in center of WontonSkin; moisten the outer rim and fold in half pressing the edges to seal.
Steam for 8 minutes.
Serve with Sweet and Sour Sauce.
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