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Steamed Vegetable Wontons
Victoria Haneveer

How to Steam Wontons

If you are used to crunchy fried wontons or wonton soup you might be curious about making steamed wontons. These cloud-like little bites feature cabbage, green onions and chilies, and taste great.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Wonton
Cuisine: Chinese
Ingredients Method

Ingredients
 

  • 3 ½ oz (100g) grated carrot
  • 3 ½ oz (100g) beansprouts
  • 3 tablespoons vegetable oil
  • 1 teaspoon soy sauce
  • 2 small finely chopped onions
  • 1 cup (200g) boiled noodles
  • 5 ¼ oz (150g) finely chopped cabbage
  • 2 tablespoons finely chopped green (spring) onions
  • ½ teaspoon chopped green chilies
  • 1 teaspoon chopped garlic
  • 1 package round Chinese wonton (dumpling) wrappers
  • Salt, to taste

Method
 

  1. Heat 2 tablespoons of the oil in a skillet over a high flame and add the cabbage, beansprouts and onion. Stir well and saute for 3 minutes over a high heat. Add the noodles, soy sauce and sauce and stir well. Let this mixture cool.
  2. Put some of the cooled stuffing in the center of each wonton wrapper and fold it over to make a semi-circle. Press the edges together and seal them with your fingers (moisten them with water first). Arrange the wontons in a greased steamer and give them about 10 minutes. Take the steamer off the heat and carefully remove the wontons.
  3. Heat the remaining oil in a skillet over a high flame and saute the garlic, green onions and chilies for a minute or two. Pour this hot mixture over the wontons or serve it on the side as a sauce.