Last Updated on May 16, 2022 by
Blogging Marathon #18
Theme – Stuffed Foods
Wontons are my go to appetizer for parties. Most often, I do a chicken or shrimp filling. When I do Vegetarian versions, I usually use Bok Choy as in this recipe. This time, since I was also serving a Vietnamese Chicken Cabbage Salad in the first course, I complemented the salad with these wontons using Vietnamese flavors.
(click here for printable recipe)
Ingredients:
5 cups Shanghai bok choy, thinly sliced
8 dried mushrooms
2 tablespoons ginger, chopped
2 shallots, thinly sliced
1 tablespoon peanut oil
1 tablespoon coconut vinegar
1 tablespoon soy sauce
1 teaspoon sugar
3 tablespoon tapioca starch
2 tablespoons water
oil, for frying
Shanghai square wonton skins
Pour boiling water over mushrooms and let sit for 20 minutes, until mushrooms have reconstituted.
Heat oil. Saute ginger and shallots a few minutes, until softened. Add mushrooms and saute for another 2 minutes. Add bok choy, soy sauce, vinegar and sugar. Cook until bok choy leaves have wilted.
Add salt, to taste. Cool.
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| Bok Choy Mushroom Filling |
In a small bowl, dissolve tapioca into water until you have a slurry. (egg can also be used)
Heat oil for deep frying.
On a flat surface, lay down a wonton skin. Place a spoonful of filling on the skin. Fold over into a triangle, making sure the filling is tight. Brush the ends with the tapioca slurry. Fold in the sides. Roll.
Place in hot oil and fry until golden brown.
Serve with your favorite dumpling sauce.
Vietnamese Bok Choy Wontons
Ingredients
- 5 cups Shanghai bok choy thinly sliced
- 8 dried mushrooms
- 2 tablespoons ginger chopped
- 2 shallots thinly sliced
- 1 tablespoon peanut oil
- 1 tablespoon coconut vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 3 tablespoon tapioca starch
- 2 tablespoons water
- oil for frying
- Shanghai square wonton skins
Instructions
- Pour boiling water over mushrooms and let sit for 20 minutes, until mushrooms have reconstituted.
- Heat oil. Saute ginger and shallots a few minutes, until softened. Add mushrooms and saute for another 2 minutes. Add bok choy, soy sauce, vinegar and sugar.
- Cook until bok choy leaves have wilted.
- Add salt, to taste. Cool.
- In a small bowl, dissolve tapioca into water until you have a slurry. (egg can also be used)
- Heat oil for deep frying.
- On a flat surface, lay down a wonton skin. Place a spoonful of filling on the skin. Fold over into a triangle, making sure the filling is tight. Brush the ends with the tapioca slurry. Fold in the sides. Roll.
- Place in hot oil and fry until golden brown.
- Serve with your favorite dumpling sauce.
Lovely stuffing of bokchoy in wonton wrappers. Looks awesome.
Good one
Looks superb and yummy.
Cuisine Delights
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Mireille we dont get half the stuff here…but surely we could try with the ingredients available here and make our own version.like the step by step foldings!!
Interesting recipe
Any leftovers there, seriously ur wontons makes me hungry.
Sounds very interesting..I am sure we can make our own indianised version with this..
Love these Mirelle.Like the others have said before,would love to add an Indian touch to the Vietnamese dish…
Looks so nice. As Vaishali mentioned, we don't get many ingredients here….
looks yummy ! and my fav version of wontons are those steamed with a spinach-sesame-garlic filling !
Kalyani
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even i prefer wontons for parties and get togethers…this is an interesting filling, loved the step by steppicture
Love the filling and love the amazing appetizer.
That is an interesting filling there!
Sounds interesting and looks delicious and loved the first click…
Very nice. You are an international Chef Mireille.
Good ones.
Crispy wontons, love the bok choy filling..
Looks very nice!!!!