Quick Cabbage & Kale Wontons in Chilli Oil

These are for nights when you’re craving spicy and warming wontons, but don’t feel like ordering out. Easy homemade vegan cabbage, kale and tofu stuffed wontons tossed in a flavourful sweet and spicy chilli oil. Served with fresh coriander or any greens of your choice. A fun, delicious and healthy dinner to make any night of the week.

Substitutes:

  • No soy sauce? Use tamari soya sauce instead. 
  • No coriander? Use parsley instead.

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

For the stuffing:

80 g Cabbages (thinly shredded)

25 g Kale leaves (finely chopped )

65 g Firm tofu (thinly grated )

1 tbsp Ginger (thinly grated )

1 tsp Garlic powder

1 tbsp Soy sauce

For the chilli oil:

80 ml Vegetable oil

3 Spring onions (thinly sliced)

1 tbsp Ginger (thinly grated)

1 Garlic clove (grated)

2 tbsp Sweet chilli sauce

1 tsp Chilli flakes

1 tsp Paprika

1 tbsp Sesame seeds

1 tbsp Soy sauce

1 tbsp Sesame oil

For serving:

12 Wonton wrappers

Fresh coriander

Recipe:

  1. In a large mixing bowl, combine all of the stuffing ingredients.
  2. To make your own wontons wrappers: Put 260 g plain flour and a pinch of salt to a mixing bowl. Make a well in the centre, add 150 ml warm water and gently mix with a fork, until the flour is all combined. Knead the dough with your hand for 3-4 minutes, adding more flour if too sticky. Cover and leave to rest for 15 minutes. Roll the dough until thin and flat, then cut into squares. Keep them separated on baking paper, to prevent them from sticking.
  3. Spoon 1 teaspoon of filling onto each wrapper. Use your fingers to spread a little water around the filling, and fold the edges up around the filling into triangles and press around to seal. Repeat with the remaining wrappers.
  4. To make the chilli oil, combine the spring onions, ginger, garlic, sweet chilli sauce, chilli flakes, paprika, sesame seeds, soy sauce and sesame oil in a heat proof bowl. Heat the vegetable oil in a small saucepan over a medium heat until it sizzles, about 2 minutes. Pour the oil over the spices and stir to combine.
  5. Bring a large saucepan of salted water to a boil. Boil the wontons until they float, for 3-4 minutes. Toss the warm wontons in the chilli oil. Serve with fresh coriander leaves or the greens of your choice.
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How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 2 months. The chilli oil can be stored in the fridge for up to 10 days. 

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