Shanghai Style Wontons
Updated: Oct 3, 2019
In the mood for some wontons? Eaten with either spicy peanut tahini sauce or hot broth, this meal will surely satisfy your cravings for soft fluffy wontons.
Happy International Women’s Day!
Who’s in the mood for wontons on this special day? I know I am especially when they are eaten with spicy peanut tahini sauce. Normally, I would eat the wontons submerged in hot umami broth in this cold weather. But I wanted some nice spicy sauce to go with them and I was certainly not disappointed. Scrumptious!
SHANGHAI STYLE WONTONS
Makes: 15 wontons
15 pieces Shanghai Style Wonton wrapper
½ tbsp. organic tamari reduced sodium @sanjtamari
½ tbsp. vegetarian stir-fry sauce @leekumkeeusa
1½ tsp. sesame oil
1½ tsp. grapeseed oil
1 tsp. cooking wine
½ tsp. sea salt
white pepper to taste (see Notes)
220 gm / 7.8 oz. firm tofu (frozen overnight, thawed, pressed and drained, finely diced)
5 caps dehydrated shiitake mushrooms (rehydrated, squeezed dry, finely diced)
3 gm / 0.1 oz. wood ear mushrooms (rehydrated, squeezed dry, finely diced)
1 scallion (finely diced)
28 gm / 1 oz. baby bok choy (washed and dried, finely diced)
½ tsp. salt
Add the diced baby bok choy into a mixing bowl. Add ½ tsp. salt to the bok choy and mix evenly.
After adding salt to the baby bok choy, wait 10 – 15 mins. Then, squeeze out as much liquid as you can from the baby bok choy. Discard the liquid.
To the drained baby bok choy add the remaining ingredients and seasoning. Stir evenly and set aside.
After 30 mins – 1 hr, wrap the wontons.
Boil a pot of water and add the wontons to the boiling water. Boil the wontons until they float to the top. Once they float to the top, boil them for another minute so that the wrappers will be tender.
Remove the wontons from the boiling water.
Drizzle with spicy peanut tahini sauce liberally (continue below for sauce recipe).
Garnish with additional chopped scallions and/or cilantro.
SPICY PEANUT TAHINI SAUCE
2 tbsp. peanut butter
2 tbsp. tahini
2 tbsp. organic tamari reduced sodium @sanjtamari
2 tbsp. rice wine vinegar
1½ tbsp. maple syrup
1½ tbsp. sriracha @huyfongfoods
5 tbsp. water
½ tbsp. grapeseed oil
2 tsp. cooking wine
1 tsp. sesame oil
1 tsp. finely minced garlic
1 tsp. grated ginger
½ tsp. sea salt
Whisk all ingredients until well combined. If you like a thinner consistency, add more water.
You can replace white pepper with black pepper. The difference is small. White pepper is more subtle compared to black pepper. It is also slightly earthy with a floral undertone.
Check out this video to know how to wrap a wonton.
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.