I’m a huge fan of Asian food. I’m prrrrety sure I’ve mentioned it before (many times as a matter of fact). You name it, if it’s Thai, Chinese, Japanese, Korean, etc., I am the first girl in line with a plate and chopsticks in hand.
Finding Vegan a few years back didn’t mean I had to totally give up my love affair with Asian food. Perhaps the cuisine’s inclusion of rice, fresh vegetables, spices, and the best sauces had something to do with it.
I did however have to temporarily forgo some of my favorites like eggrolls and fried or steamed wonton dumplings. Traditional eggrolls and wonton wrappers (used to make dumplings) include the use of non-Vegan ingredients such as eggs.
I was disappointed to discover that typical veggie wontons were not Vegan, and that a vegan wonton soup or a vegan dumplings recipe was virtually impossible to find.
Then I discovered “aquafaba.”
Aqua-who?
Aquafaba is the juice of canned chickpeas (garbanzo beans). Despite its weird-sounding name, this majestic, liquid gold (yes, I named it that) is being used by Vegans and those with egg sensitivities as an egg-replacement because it is a great binder minus the bean-like flavor. Nowadays, you can google aquafaba recipe and many options instantly pop-up. As if chickpeas don’t already do enough to create awesome Vegan dishes like hummus and EP4L’s Vegan Mock-Tuna Salad, now its juice is an egg replacement?”
BRILLIANT!!!
I was blown away by the many aquafaba recipes like: aquafaba meringue, aquafaba mayonnaise, and even aquafaba whipped cream!
And then I had an epiphany! Why not make my own egg-free wonton wrappers to create a vegan dumplings recipe? And why not use this weird-sounding aquafaba as my egg replacement? So, I did just that and created an aquafaba recipe. An aquafaba vegan dumplings and vegan wonton soup recipe were born…
This month, as the world celebrates Chinese New Year (Feb. 16th), I’m celebrating a Vegan Chinese New Year by rekindling my love of “all things wonton.” I’ve created a Vegan Wonton Wrappers recipe, which is the basis for my Vegan Dumplings recipe and Vegan Wonton Soup.
Thanks to the genius of aquafaba (and the smarty pants that came up with the idea to make it an egg replacement), I am posting 3 great recipes. EP4L’s delicious Vegan Wonton Wrappers can made to create our veggie stuffed (fried or steam-ready) Vegan Dumplings. Or they can be used to create EP4L’s freezable, Sunday meal prep friendly hearty, comfort-food worthy, Vegan Wonton Soup.
Make this vegan dumplings recipe in advance and freeze them – pulling them out as needed.
My love of Asian food will never be the same now that I can enjoy wontons again!
Check out our latest EP4L video and enjoy your Vegan Chinese New Year!
| Servings |
wrappers
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- 2 cups all-purpose flour
- 1/2 tsp. fine sea salt,
- 1/4 cup + 1 tbsp. Aquafaba* ( the juice from a can of chickpeas or garbanzo beans)
- 1/3 cup = 2 tbsp. water
Ingredients
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- In a medium bowl, add flour and salt. Combine thoroughly. Create a well in the center of the mixture. Add aquafaba and water. Mix well and until dough is pliable.
- On a lightly floured surface, knead dough for 10 minutes.
- Take a clean dish cloth and dampen it with water. Place kneaded dough inside cloth and set aside in a warm area for 30 minutes.
- Place dough on lightly floured surface, roll out with a rolling pin.
- Roll dough into a thin layer.
- Using an object with a circular edge 3” in diameter (i.e. glass cup or circle cookie cutter), make dough circle. You will have to roll out any excess dough and repeat (be sure to keep the surface lightly floured to avoid sticking.
- Place finished circles on parchment paper. Be sure to avoid the circles touching.
- You should be able to get 24 Wontons if you roll out your dough pretty thin.
- Use them to create EP4L's delicious veggie-filled Vegan Dumplings...
- Use them to create EP4L's Vegan Fried Wontons...
- Or EP4L's Wonton Soup...
*Aquafaba is the juice of canned chickpeas/garbanzo beans. It is the perfect binder, replacing eggs is many Vegan dishes.
| Servings |
dumplings
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- 3/4 cup extra-firm tofu* or frozen veggie crumbles, optional
- 1 cup diced mushrooms (1.5 cups, if omitting tofu/veggie crumbles)
- 1/3 cup green onions (scallions), chopped
- 2 tbsp. Pad Thai chili sauce
- 2 tsp. minced garlic
- 2 tsp. finely minced fresh ginger
- 1 tbsp. lite-sodium soy sauce
- EP4L's Vegan Wonton Wrappers
Ingredients
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- Prepare filling by combining first 7 ingredients in a medium mixing bowl. Cover and refrigerate for 20 minutes to incorporate all of the flavors. When ready to use, stir mixture again.
- Place water in a small bowl. Keep each wonton wrapper on the parchment paper to avoid sticking. Use your index finger to wet one-half of the outer right edge of the circle (from 12 o’clock to 6 o’clock on the circle). Add a teaspoon of the filling on the left side of the circle (leaving a 1/4” border on left side).
- Fold the right edge over to the left edge. Press the edges together, sealing the filling in the wonton.
- Repeat for the remaining 23 wontons.
- Use prepared dumplings to make Steamed Dumplings: If you don't have a bamboo steamer, place prepared dumplings in a steaming pot (pot with holes in the bottom) that has been oiled or lined with parchment paper (to avoid sticking). Do not allow the dumplings to touch. Place steamer on a base pot of boiling water, cover, and allow to steam for 10 minutes. Garnish with green onions. Serve with favorite dipping sauce or soy sauce.
- Use prepared dumplings to make EP4L's Wonton Soup...
- EP4L's Vegan Fried Wontons: Place prepared dumplings in a large saucepan that has just enough oil to cover the bottom of the pan. Fry until golden...Garnish with chopped green onions...
*if using tofu, prepare it by removing from liquid bath. Place needed amount between a dry, clean dish cloth. Squeeze out excess liquid. While encased in dishcloth, place something on top (i.e. a heavy plate or large book) on the tofu for 10 minutes in order to drain more water out of the tofu. Crumble the tofu with a wooden spoon.
| Servings |
(4 dumplings per person)
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- 24 uncooked EP4L Vegan Dumplings, (keep refrigerated until Step 4)
- 8 cups organic vegetable broth
- 4 cups water
- 2 cups broccoli florets
- 2 cups sliced carrots (1/4" slices)
- 1/2 cup diced green onions
- 2 handfuls fresh spinach leaves
Ingredients
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- Place broth and water in a large pot. Bring to a boil.
- Add garlic powder, onion powder and carrots. Simmer until carrots are tender (about 4 minutes).
- Add broccoli florets and green onions. Simmer an additional 5 minutes.
- Add dumplings. Cook 6-7 minutes or until dumplings float to the top.
- Stir in spinach leaves. Cook until spinach is wilted (about 2-3 minutes).
- Enjoy!
