It’s party season, and that means I’m spending a lot of time dreaming up perfect appetizers that suit a vegan diet and an omnivore palate alike. These creamy wontons totally hit the spot, the recipe makes 35 wontons and can be served with a variety of sauces- I used teriyaki, but you could also serve them with duck sauce, chili oil, or soy sauce. Folding the wontons can be a little tricky at first, but don’t despair- I account for that with the ingredients list (since I usually destroy a couple wontons during the folding process). The filling is super easy to make and could even be made ahead of time and then used -it’s just potatoes, carrot, and spices!
Ingredients – Makes 35 wontons
3 Idaho potatoes ($0.40)
1 carrot ($0.37)
5 cloves garlic ($0.25)
1 tbsp. fresh grated ginger ($0.64)
1 package wonton wrappers ($2.99) – Read the label, some brands have egg in them- Asian brands are often vegan
1/2 tbsp. cumin ($0.05)
1/2 tbsp. madras curry ($0.03) – You may substitute with the curry powder of your choice.
1 tsp. salt ($0.01)
1 tsp. paprika ($0.05)
1 tsp. oregano ($0.03)
1 pinch cayenne pepper ($0.01)
1. Peel and chop your carrots and potatoes. Peel your garlic and grate ginger (set aside).
2. Toss potatoes, carrots, and garlic into a pot of boiling water- cook over high heat for 25 minutes. Once veggies are tender, strain and rinse in cold water.
3. Return carrots and potatoes to your original pot, use an immersion blender to fully combine your ingredients. Add in all of your spices and fresh ginger now too. The consistency will be very thick- the starch in the potato acts as a thickening agent, which is why this recipe is so simple. You may want to let this mixture cool a bit before making your wontons.
4. The most common mistake when you’re making your wontons is overfilling them- so start with less filling than you might think. You will also want to have a small side bowl filled with water. First drop a dallop of the filling in the center of the dough, now wet your fingers and run them along each edge (this makes the dough stick to itself).
5. First fold the dough into a triangle. Now take the two corners that are along the flat side of the triangle and press them together. You made need to put a bit more water on your fingers, I also folded the end over twice, which you can see in the photo if you look closely.
6. Now steam your wontons for 15-20 minutes, these are just as delicious room temperature as they are piping hot- so feel free to make these ahead of time.
I added scallions and teriyaki sauce for garnish, but the basic flavor of the wontons is so savory and warm that you could pair these with lots of different sauces- I think peanut sauce would be especially delicious.