About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Wontons with Chili Sauce

We love finger food in our family. Often everyone is busy working on their PC, doing homework, home school or running one way or the other. Finger food is great. You can eat it in the office with your PC or the living room with a Pink Pather DVD. Here is a fast wonton recipe that everyone loved. I found a press in my kitchen drawer, something we must have bought years ago and never used. I have since starting using it for samosas and wontons. I makes everything easier. Although with samosas, I do enjoy the folding by hand and pressing with a fork. But the press certainly makes everything uniform.  Below is the press with a chick pea samosa filling on homemade samosa dough. I will post that one soon.

Wonton - Samosa press

Wontons with Chili Sauce
adapted from Fresh and Fast Vegan by Amanda Grant

2 tbsp olive oil
2 cups Portobello mushrooms, (stems and gills removed) and chopped
1 1/2 cups shiitake mushrooms, stems removed and then chopped
3 scallions, finely chopped
2 tbsp soy sauce
1 tbsp dry white wine
2 tsp sesame oil
pinch of sugar
pinch of sea salt
25 wonton wrappers
Water in a small bowl
Wonton press (optional)
Bamboo steam basket (optional but very useful)

Chili sauce:
1/4 cup light soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp hot chili oil
3 garlic cloves, pressed
4 scallions, finely chopped

  1. Heat the oil in a large skillet over medium heat.
  2. Add the mushrooms and scallions, cook until soft, 6-8 minutes.
  3. Add the soy sauce, wine, sesame oil, sugar and salt and cook for 1-2 more minutes
  4. Remove from the heat.
  5. Lay out your wrappers, floured side down.
  6. Dip a finger in the water and moisten the edge of 4-5 wrappers (swipe the wet finger all around the circumference of the wrapper).
  7. Place one wrapper on the press, if using.
  8. Add about 1/2 tablespoon of mushroom filling to the middle of the wrapper and fold the press to seal the wonton.
  9. OR fold over the wrapper by hand and crimp the edge to seal the wonton.
  10. Fill a large pot with 2 cups of water and bring to a boil.
  11. Cut parchment paper to fit in the steamer basket** and place on the pot of boiling water.
  12. Place some of the wontons in the basket, add the lid and steam for 6-8 minutes, until translucent.
  13. Remove to a serving plate and repeat with the remaining wontons. (make sure there is still water in the pot).
  14. While the wontons are steaming, whisk all the sauce ingredients in a small bowl.

** If you don’t have a basket, put the parchment paper on a baking wire rack and place this in a large wok. Add a cup or two of water and bring to the boil.
    Put the wontons on the wire rack. Make sure the water level is lower then the wire rack.

Wontons with Chili sauce 001

Chili Sauce 001

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