Vegetarian Won-Tons


2 tablespoons Water
1 tablespoon Rice Wine
2 tablespoons Soy Sauce
2 teaspoons Cornstarch
1 teaspoon ground Ginger
2 Garlic cloves minced
1 medium Carrot finely shredded
cup fresh Bean Sprouts chopped
pound Tofu minced fine
(replaces beef/pork)
Oil for deep frying
64 Won-ton Wrappers


Mix water, wine, soy sauce and cornstarch in a bowl. Heat 1 Tb oil in wok over medium-high heat (add more as needed during cooking). Stir-fry ginger and garlic in hot oil for 30 seconds. Add carrot and sprouts; stir fry for 1 to 1 1/2 minutes or until crisp-tender. Remove from wok. Heat 1 Tb oil in wok. Add tofu. Stir fry. Remove. Stir sauce; pour into center of wok.
Cook and stir until bubbly. Cook and stir 1 minute more. Return tofu and vegetables to wok. Stir to coat with sauce. Remove. Salt to taste. Cool.
Fill wonton wrappers with mixture and wrap.
Note: For soup, you won't do this part. I include it for completeness.
Heat 1 1/2 to 2 inches cooking oil in wok or pan to medium-high. Fry, a few at a time, in hot oil until golden, turning once. Remove from oil.
Drain on paper towels. Keep warm in a 300 degree oven while frying remaining food. Serve warm with sweet-and-sour sauce or Chinese mustard.
Note: The original recipe calls for meat. I suggest tofu but I've never cooked with it. The original recipes can be found at and the vegetable substitution is just fine. I minced my carrot, scallion, bean sprouts, mushroom, pepper, daikon, pak or bok-choy, all fine before stuffing the won tons. be gentle the noodles are soft and breakable.
Following is a recipe for wonton soup that I have "vegetised" by removing the meat ingredients and substituting. I'd be interested to know how it works.




8.0 servings


Sunday, February 14, 2010 - 7:56am



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