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?
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!
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!
- 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
- Drain the tofu and crumble into a large bowl
- Finely chop the mushroom and cabbage and add to the bowl
- Finely chop the herbs and add to the bowl
- Add the remaining ingredients (except the wrappers) and mix well to combine
- Spoon a large teaspoon of mixture on the wrapper and fold in half, wet the edges slightly and pinch to close
- 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!
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!
Do you have a particular food that is associated with happy memories like I do with dumplings?