Vegan Wontons With Apricot Mustard Sauce Recipes

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VEGAN WONTONS WITH APRICOT-MUSTARD SAUCE



Vegan Wontons With Apricot-Mustard Sauce image

Dumplings! Mini turnovers! Great flavors, too.You could use other suitable flavors of jam or preserve in the sauce. From Chloe Coscarelli's "Chloe's Kitchen".

Provided by zeldaz51

Categories     Vegetable

Time 35m

Yield 14 dumplings

Number Of Ingredients 11

1/2 cup apricot jam
1 tablespoon Dijon mustard
4 tablespoons canola oil, divided
5 ounces fresh shiitake mushrooms, stemmed and sliced
1/2 cup cashews
2 scallions, trimmed and thinly sliced
1/4 cup shredded carrot
2 garlic cloves, minced
1/2 teaspoon grated fresh ginger
2 tablespoons soy sauce
wonton wrapper (egg-free if vegan)

Steps:

  • Sauce: Combine ingredients in a small sauce pan and cook over medium heat, stirring frequently. Transfer to a small serving bowl, let cool. (Microwave in a small serving bowl, much easier, but stir often).
  • Wontons: In a large skillet, heat 2 tablespoons of the oil over medium-high heat and saute mushrooms until soft and lightly browned. Stir in cashews, scallion, carrot, garlic, ginger, and soy, and cook 5 more minutes until fragrant. Set aside to cool slightly, then transfer to a food processor and pulse until cashews are finely ground and mixture is somewhat smooth.
  • Place 2 teaspoons os the mushroom mixture in the center of each wrapper and moisten the edges of the wrapper with water. As you fold the wrapper in half to enclose the filling, squeeze out as much air as possible to avoid air pockets. If you want to be fancy, fold little pleats along the curved side of the dumpling before pinching together to seal. Just make sure it is sealed so you don't get leaks.
  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. When hot, arrange dumplings in the skillet without overcrowding them. Cook for a few minutes until the bottom sides are lightly browned, checking gently with a spatula.
  • Being VERY careful to avoid spattering oil, slowly add hot water to reach a depth of 1/2 inch. cover immediately and cook for about 5 minutes, or until all the water has evaporated. Flip the dumplings and cook another few minutes in the remaining oil, until the other side is lightly browned as well.
  • OR: For steamed dumplings, place in a steamer basket and cook, covered, over steam for 15 minutes. Check periodically and add more water to the bottom of the steamer if necessary.

Nutrition Facts : Calories 101.3, Fat 6.4, SaturatedFat 0.8, Sodium 194.1, Carbohydrate 11.2, Fiber 0.6, Sugar 5.8, Protein 1.4

HOMEMADE VEGAN WONTONS



Homemade Vegan Wontons image

These homemade wontons have a flavorful vegan ground meat filling and are fun and easy to make!

Provided by Eva Agha

Categories     Appetizers

Time 50m

Number Of Ingredients 11

1 cup TVP
1 cup boiling water
1 tbsp oil
2 tbsp chopped scallions, white and light green parts
3-4 cloves garlic, minced
2 tsp minced ginger
1/2 tsp crushed red pepper
2 tbsp soy sauce
salt, to taste if needed
2 tsp toasted sesame oil
1 package vegan wonton wrappers (should contain ~48 wrappers)

Steps:

  • Combine TVP and boiling water in a heat proof bowl. Set aside to hydrate, about 10 minutes.
  • Heat a skillet over medium heat, add the oil, scallion, garlic, ginger, and red pepper. Sauté for about 30-60 seconds.
  • Add the hydrated TVP and sauté about 3 minutes until its lightly browned. Mix in the soy sauce, then taste and add salt if desired. Turn off the heat and add the toasted sesame oil. Set aside and let the filling cool enough to handle.
  • Shape the wontons: Place a wrapper in your palm and fill it with about 1 teaspoon of the filling. Rub water along the edge of the wrapper then fold the dumpling in half to make a rectangle. Add water to the bottom two corners, then bend them together to touch. Press to seal while pushing out air from the dumpling.Alternative shape: Wet the edges of the wrapper and bring two opposite corners to touch, then bring the remaining two corners to meet in the center. Pinch the edges together to seal, pushing air out while doing so.
  • Dumplings can be cooked immediately or frozen to cook at a later time. To freeze, spread out on a baking tray in a single layer. Let freeze solid, then transfer to a sealable freezer bag. Cook from frozen, dumplings will take slightly longer to cook.
  • Deep Fry Instructions: Heat oil to 350 ºF and add dumplings a few at a time so as not to crowd the oil. Fry for 1-2 minutes or until golden. Flip or press them down in the oil using a spider strainer to cook evenly. Remove and let drain on a paper towel. Repeat until dumplings are cooked.Steam & Pan Fry Instructions: Heat a large skillet over medium-low heat. Add oil then place the dumplings in a single layer. Let cook for 1-2 minutes or until the bottoms are golden, then pour about 1/4 cup of water into the pan and immediately cover to capture the steam. Let the dumplings steam about 1-2 minutes or until tender.
  • Serve warm with dumpling dipping sauce.

Nutrition Facts : Calories 129 calories, Carbohydrate 20 grams carbohydrates, Fat 2 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 311 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

WON TON WRAPPED CHICKEN WITH APRICOT DIPPING SAUCE



Won Ton Wrapped Chicken With Apricot Dipping Sauce image

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course.

Provided by blucoat

Categories     Chicken Breast

Time 30m

Yield 32 won tons

Number Of Ingredients 13

3 teaspoons brown sugar
2 teaspoons salt
4 garlic cloves, minced
4 teaspoons dry sherry
2 teaspoons cornstarch
6 tablespoons vegetable oil
1 teaspoon soy sauce
1 lb boneless skinless chicken breast (about 3 cutlets)
1 (12 ounce) package wonton wrappers (the smaller 3 1/2 -inch square ones)
peanut oil, for frying (about 2 cups)
12 ounces apricot preserves
4 teaspoons yellow mustard
4 tablespoons teriyaki sauce

Steps:

  • For the chicken: In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.
  • For the wrappers: Lay the won ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the won ton wrapper. Dab a small amount of marinade on each of the corners. Fold the won ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.
  • Heat the peanut oil in a large skillet until hot. Cook the won ton wrapped chicken for about 2 minutes per side, turning once.
  • For the sauce: In a small bowl, blend the apricot preserves, mustard and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center.

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