I Made an EPIC VEGAN PORK WONTON Video in The Style of a Commercial

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh adds more protein and fiber.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling wrappers

Rice paper is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are budget-friendly.

Soak dried shiitake mushrooms in hot water and then dice them into small pieces.

Thaw the Omnipork and measure out 230g.

Finely chop the spinach and measure out ¼ cup.

Finely slice 1 stalk of green onion.

Grate fresh ginger to get 1 tsp.

In a mixing bowl, combine the diced shiitake mushrooms, thawed Omnipork, chopped spinach, sliced green onion, and grated ginger.

Add 1 tsp of sugar, ½ tsp of salt, ⅛ tsp of white pepper, 1 tsp of cornstarch, and ½ tsp of sesame oil to the mixture.

Mix all the ingredients thoroughly to combine.

Heat 1 tbsp of canola oil in a pan and sauté the filling mixture until cooked through.

Prepare round dumpling skins for wrapping the wontons.

Place a spoonful of filling in the center of each dumpling skin.

Moisten the edges of the dumpling skin with water and fold it over to seal.

Prepare the red chilli oil by combining ¼ tsp of sugar, 1 tbsp of fermented bean paste/red miso/doenjang, 2 tbsp of Sichuan red chilli oil, 1 tsp of sesame oil, 2 tbsp of Chinese black vinegar, and 1 tsp of soy sauce in a bowl.

Mix the red chilli oil ingredients well and add 1 tbsp of chopped cilantro for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens