This wonton recipe has infinite variations. You can swap out the grains and greens depending on what's available in your area. The recipe makes enough to fill at least a whole package of wontons, depending on how you stuff them. Extra filling can be stored in the fridge or frozen for several months.
Sauce (You can also use ½-¾ cup of any Asian sauce you like if you’re in a hurry.)
¼ c soy sauce
2 Tbsp black bean sauce
1 tsp sriracha or hot sauce (or 2 tsp if you like it spicy)
Juice of one lemon (about 2 Tbsp)
2 tsp mirin
1 Tbsp honey (or other sweetener, like brown rice syrup)
2 tsp sesame oil
2 Tbsp broth or water
½ cup uncooked brown rice
2 Tbsp high heat oil (olive, grapeseed, etc.)
1 Tbsp fresh ginger, grated or minced
3 cloves garlic, finely chopped
2 carrots, grated
1 kholrabi, grated (substitute a small zucchini or summer squash if kohlrabi is not available)
1 cup finely chopped chard (or any green you like)
½ c chopped goji berry greens (optional – if not using, increase other greens to 1½ cups of total greens)
1 block soft tofu
1 package wontons (look for vegan wonton wrappers, most others have some egg or dairy in them)
Grapeseed oil, or other high heat oil
- Cook rice according to package directions – for more flavor use homemade broth instead of water.
- Meanwhile, combine all sauce ingredients in a bowl. Mix well and taste. Adjust seasoning if desired. Set aside.
- Meanwhile, prep all veggies and slice the tofu into 1/2 inch cubes, then crumble slightly.
- Preheat skillet and 2 Tbsp oil on med-high heat.
- Sautee garlic and ginger for 1 minute, taking care the garlic does not burn.
- Add carrots and kohlrabi. Saute another 2-4 minutes until most of the moisture is out of the kohlrabi.
- Add goji greens and chard; stir to combine. Then, add tofu. Sautee entire mixture for 2-3 more minutes.
- Add in the rice. Continue cooking 5 minutes until heated thoroughly and most of the moisture has cooked down. Remove from heat.
- Fill a small bowl with water.
- Lay out the wontons and spoon a small amount of filling in the center (if you overstuff, they will be impossible to close). Dip finger into water and moisten edges of wonton. Fold over in a triangle or in traditional wonton fold (see wonton package for folding options).
- When all wontons are prepared, heat oil over medium high heat in a large sauté pan. Carefully place wontons into hot oil. Cook 2 minutes, turn, then cook 2 more minutes. Wontons are done when they are golden brown all over.
- Remove wontons and place briefly on paper towel to remove excess oil. Serve with sauce for dipping.