Renowned cookbook author WoonHeng Chia shares a delectable vegan wonton recipe from her latest cookbook, “The Vegan Asian Kitchen.” These wontons, filled with tofu, cabbage, and shiitake mushrooms, are perfect for freezing and enjoying later. Chia suggests using fresh mushrooms instead of dried and provides tips for achieving the ideal fold.
The dish, known as Chao Shou (Wontons in Chili Oil), hails from Chengdu and features boiled wontons coated in a spicy sauce made with Sichuan peppercorns and chili oil. Traditionally served in small portions, these wontons are quick to prepare, freeze well, and deliver a flavorful kick.
For the filling, ingredients like tofu, cabbage, and shiitake mushrooms are combined with seasonings such as soy sauce and sesame oil. The assembly process involves folding the wonton wrappers into triangles and sealing them tightly to prevent leaks. The sauce, prepared with garlic water, soy sauce, and chili oil, adds a tangy and spicy finish to the dish.
To serve, the wontons are boiled until they float, indicating they are ready. They are then tossed in the prepared sauce and served warm. This recipe serves 3 to 4 individuals and is part of Chia’s plant-based cookbook collection inspired by Asian cuisine.
Experience the flavors of Chao Shou at home with this authentic recipe from “The Vegan Asian Kitchen” by WoonHeng Chia.