I made Wonton Noodles with Vegetarian Dumplings last night. I used dumpling skins instead of wonton wrappers because I had leftovers. The noodles were very good, but the dumpling fillings need more work.
Cook the noodles in boiling water for about 2-3 minutes until soft but not mushy. Rinse the noodles in cold water for a few seconds to stop the cooking process. Drain excess water.
In a large bowl, combine the following (measurement varies according to your amount of noodles). If you have excess sauce, just save them for more noodles later! 😛
Thick soy sauce (sweet)
Regular soy sauce
Maggi soy sauce (just a few dashes will do)
Salt, white pepper, seasoning (if desired)
Toss the drained noodles in the sauce and sprinkle some sesame seed for extras. Garnish with chopped parsley.
Blend the following in the food processor:
Tofu pork crumbles (soaked, excess water squeezed out)
Fresh mushrooms – stems and cap, cleaned (I used a variety of wild mushrooms)
Drizzle in 2 tablespoons of oil during the blending process
Remove the ingredients from the food processor and mix in the following in a bowl:
Bean flour / cornstarch / potato starch – this helps to bind the ingredients together during the cooking process since vegetables don’t have the ability to bind like ground meat when cooked
A few tablespoons of water to thicken the mixture
Salt, white pepper and seasoning
I have to improve on the dumplings because I can only taste raw mushrooms. Tastes like tree bark 😦
This is my first time making the filling from scratch because I normally use mashed vegetarian burger patties.
But the starch really helped to hold the filling together during the cooking process. 🙂