Recipe: Mushroom & Cabbage Wontons

Wontons (or dumplings) have been a firm favourite of mine for a very long time, and I have many a happy memory attached to them. Cheap nights of dumplings and wine with friends were a firm fixture of my early 20s, and whilst the dumplings then might not have been of the highest quality, we didn’t mind (that may have been due to the equally cheap wine!). I’ve also been lucky enough to eat dumplings in various parts of China, both when visiting my parents (they lived there in my early 20s for a few years) and on a study tour in my final year of uni.

When travelling around with uni we were taken to a dumpling house in Xi’an (home of the terracotta warriors) that shaped their dumplings to match what they were filled with – it was highly impressive! Anyone for duck?

Duck dumplings

Part of our trip also involved going into the homes of locals and interviewing them about their experiences. On one occasion the interview quickly descended into the family teaching us how to make wontons, and then bringing out tray after tray of wontons that they had prepared for us earlier. I don’t even want to know how many wontons I managed to eat over the course of about half an hour, but boy were they delicious. From memory this was bowl one of three, and there were about 10 of us there! Chinese hospitality at its finest!

Homemade Wontons

Anyway, enough of my trip down memory lane, I’m really here to talk about these Mushroom & Cabbage Wontons! The recipe is based on one Veggie Mama posted, but tweaked somewhat. I will warn you, it makes a lot of filling, so unless you’re feeding an army (or some hungry uni students!) or planning on freezing most of them like I did, then probably halve the mixture. They do freeze well though!

Ingredients List

  • 250g firm tofu
  • 150g mushrooms
  • 1/3 green cabbage
  • 1/2 bunch chives
  • 1/2 bunch coriander
  • 5cm piece of fresh ginger
  • 2 cloves garlic (minced)
  • 1/2tsp sesame oil
  • 2tsp Sriracha chile sauce
  • 1tsp rice wine vinegar
  • 1tbs soy sauce
  • 2 eggs (beaten)
  • Salt and pepper
  • Wonton wrappers

Vegetarian Mushroom, Cabbage & Tofu Wontons


  1. Drain the tofu and crumble into a large bowl
  2. Finely chop the mushroom and cabbage and add to the bowl
  3. Finely chop the herbs and add to the bowl
  4. Add the remaining ingredients (except the wrappers) and mix well to combine
  5. Spoon a large teaspoon of mixture on the wrapper and fold in half, wet the edges slightly and pinch to close
  6. Repeat until all mixture is gone!

You can cook these a number of ways – steam them like I did, deep fry them (I may have done this for some of them too…) or serve them in a broth like a delicious dumpling soup. Now that I have a freezer full I shall be experimenting with my favourite broth options, so I shall report back if you’re interested!

Vegetarian Mushroom, Cabbage & Tofu Wontons

The best way to freeze them is to place them in a single layer on a tray, freeze them then transfer them to a container until you’re ready to eat them! They make such a quick and tasty snack, so having them on hand in the freezer is highly recommended!

Vegetarian Mushroom, Cabbage & Tofu Dumplings

Do you have a particular food that is associated with happy memories like I do with dumplings?

Join the Weekly News & get my Meal Planning 101 Guide!

8 Comments on Recipe: Mushroom & Cabbage Wontons

    • I Spy Plum Pie (admin)
      April 27, 2014 at 4:46 pm (10 years ago)

      They’re so good homemade aren’t they! A bit fiddly, but worth it when you get into the rhythm!

  1. Elizabeth
    April 27, 2014 at 12:37 pm (10 years ago)

    Wontons are the best and you are right you can eat an awfully scary amount of them.

    • I Spy Plum Pie (admin)
      April 27, 2014 at 4:47 pm (10 years ago)

      It’s best not to count sometimes!

  2. Bele @ BlahBlah
    September 19, 2014 at 4:35 pm (10 years ago)

    These look awesome. I think you may have just inspired me to get over my trauma and start cooking wontons again.
    You see, a couple of years ago hubby and I thought it’d be a marvellous idea to do some wontons for a party we did crab, pork, vego and so on. We spent a couple of happy nights in front of the television and froze our 400 dumplings ready for the party. We did them in layers with baking paper but didn’t really each layer would stick together in a big congealed mess. We ordered pizza for that party. I know now how to freeze dumplings and these look delicious. Thank you!
    Bele @ BlahBlah recently posted…Gordo’s cranking tuna with olive crust

    • I Spy Plum Pie (admin)
      September 19, 2014 at 4:55 pm (10 years ago)

      Oh no, you poor things! That sounds like a nightmare! Glad I can help you get over the trauma as no-one should go without wontons!

    • I Spy Plum Pie (admin)
      September 22, 2014 at 10:18 am (10 years ago)

      I’m sure they still taste delicious Lauren!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge