Vietnamese Bok Choy Wontons

Thank you for sharing!

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.

Vietnamese Wontons

(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.

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.

 

Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Vietnamese Bok Choy Wontons

Wontons are my go-to appetizer for parties. When I do Vegetarian versions, I usually use Bok Choy as in this 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

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.