Steamed Wontons, Veg Steamed Wonton recipe, Chinese Recipes (2024)

To make steamed wontons, first make the stuffing. For that heat the oil in a deep non-stick pan on a high flame till it smokes, add the garlic, cabbage, spring onion whites, carrots, bean sprouts and sauté on a high flame for 2 to 3 minutes. Add the noodles, spring onion greens, soy sauce, chilli sauce and salt, mix well and cook on a medium flame for 30 seconds. Keep aside. Next roll the wonton. Place a wonton wrapper on a clean, flat surface. Place a little stuffing in the centre and apply a little flour paste along the edges. Fold over one part to make a semi-circle. Bring the ends together and press well. Repeat with the remaining wrappers and stuffing to make 24 more wontons. Then arrange half the wontons on a greased sieve and steam for 8 minutes. Repeat step 6 to cook the remaining wontons in one more batch.Finally temper them. For the tempering, heat the oil in a small broad non-stick pan on a high flame, add the garlic, green chillies, spring onion greens and salt and sauté on a high flame for a few seconds. Pour the tempering over the steamed wontons. Serve hot with green garlic sauce and chilli garlic sauce.

Like Modak and Parathas in India, wontons are a wonderful food in Chinese cuisine, as they provide a lot of scope for innovation. You can try your hand at making various unique fillings, and also try veg steamed wonton rolls or deep-fry the wontons as per your taste.

Here is a sumptuous version of steamed vegetable wontons Chinese style made with a wholesome mixture of sautéed veggies, sprouts and noodles, which is stuffed into ready made wonton wrappers and steamed.

Topping the wontons with a tempering of garlic, green chillies and spring onion greens, along with flavourful sauces, makes it all the more attractive when served in the form of wontons in garlic sauce.

Tips for steamed wonton. 1. Ensure to sauté the veggies for the stuffing on high flame so the veggies are partially cooked and yet maintain their crunchiness. 2. Remember to seal the wonton well, so they do not open up while steaming. 3. You can keep the wonton wrapper dough, stuffing and sauce ready well in advance, but roll, steam and temper the wontons just before serving. Finally serve it immediately to enjoy its texture and flavour. 4. Instead of steaming the wontons at step 4, you can also deep-fry them in hot oil till they are golden brown in colour form all the sides.