- 1/2 cup dried textured soy
- 1 cup water
- 1 cube veggie or beef bullion
- 1 cup finely chopped cabbage
- 1/4 cup scallions diced
- 1 carrot, grated
- 2 cloves garlic, crushed
- 1 tbs ginger, powder or grated
- 1 tbs corn starch
- 1 tbs soy sauce
- 1 tbs oyster sauce
- 1 tsp crushed red pepper
- dash of salt and pepper
- wonton wrappers
- 1 tsp roasted sesame oil
- peanut oil for frying
- Boil the textured soy in water and bullion until soft and completely rehydrated (about 10 minutes)
- In a large saucepan, heat some peanut oil. Add the garlic, ginger, scallions and lighly fry until soft.
- Add the cabbage and carrot to the saucepan and cook until softened (about 10 minutes)
- Add soy sauce, oyster sauce, corn starch and other desired spices, and sesame oil.
- Add textured soy to the cabbage mixture and mix well. Allow to cool.
- Using a small bowl of water, line 2 sides of a sqaure wonton wrapper with water.
- Place 1 tsp of filling in the center of the wonton, fold in half and press to seal.
- Continue the process, leaving ready wontons on a lined baking sheet until you have run out of filling (or time or patience).
- Add wontons to soup, or fry them quickly in hot peanut oil** and serve with sauce.
*Since this recipe makes about 4 dozen wontons, you may want to freeze some. To do this, I suggest placing the whole baking sheet with wontons into the freezer for about 2o minutes so that the wontons are frozen separately. Then, you may add them to a container or a bag inside the freezer. Do not throw them together in a bag before they are seperately frozen, or else they will stick together and become a mess.
** Peanut oil or coconut oil is recommended because of it's higher smoke temperature. You are able to fry the wontons quickly at a high heat without burning or creating smoke.