Plant-Based Mushroom Wontons in Sichuan Chili Oil
These dumplings are stuffed with a delectable mix of mushrooms, vegetables, and plant-based proteins, but it’s the salty, savory chili oil dipping sauce that really takes them to the next level.
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Slotted spoon
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 cilantro stalks
- 1¼-inch piece of ginger, peeled
- 1 garlic clove, minced
- 2 scallions, thinly sliced
- 1 teaspoon Asian chili paste
- ¾ cup
- medium-firm tofu
- ⅓ cup hydrated textured vegetable protein (TVP)
- ⅓ cup dried shiitake mushrooms, soaked and finely chopped
- ¼ cup dried wood ears mushrooms, soaked and finely chopped
- 1 tablespoon shaoxing rice wine
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- ½ teaspoon salt
- 2 teaspoons cornstarch
- 1 package wonton wrappers
- ½ cup Sichuan chili oil
- 2 tablespoons black vinegar
- ¼ cup chopped cilantro leaves
- ½ teaspoon
- sugar
- Cilantro leaves
- Sliced scallions
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