Wontons In Spicy Sauce Recipe

Prepare soya protein

If using dehydrated textured soy protein, rehydrate according to package instructions (usually soak in hot water for 5–10 minutes), then squeeze out excess water thoroughly and break into a fine crumble. Measure 250 g after rehydration.

Prep vegetables

Finely chop the cabbage and bok choy stalks so they are small enough to fit in a wonton without tearing the wrapper. Mince green onion, ginger, and garlic.

Cook and combine filling

Heat a nonstick skillet over medium heat (no oil needed if the soya still has moisture). Add rehydrated soya protein and cook 2–3 minutes to dry slightly. Add chopped cabbage and bok choy, cook another 2–3 minutes until just softened. Add minced garlic and grated ginger, cook 30 seconds until fragrant. Remove from heat and let cool slightly. Stir in light soy sauce, sesame oil, cornstarch, white pepper, and salt. Taste and adjust seasoning; the filling should be savory with a hint of sesame and soy. Let cool to room temperature before wrapping (helps wrappers seal).

Assemble wontons

Place a wonton wrapper on a clean surface. Put about 1 teaspoon to 1 tablespoon of filling in the center depending on wrapper size (smaller wrappers use 1 tsp). Moisten edges of the wrapper with a light water brush. Fold the wrapper in your preferred shape (triangle fold, envelope, or traditional purse): fold into a triangle, press edges to seal, then bring the two outer corners together and moisten to stick, or gather edges to make a small pouch. Ensure there are no air pockets and the seal is tight. Repeat with remaining wrappers and filling. Keep assembled wontons lightly covered with a damp towel to prevent drying.

Prepare sauce ingredients

Measure out chili paste or garden spicy sauce, soy sauces, vinegar, sugar, chili oil, and water/broth. Mix the cornstarch with a little cold water to make a slurry and set aside.

Cook aromatics and build sauce

In a small saucepan or skillet over medium-low heat, warm 2 tbsp neutral oil. Add minced garlic and ginger and sauté 30–45 seconds until fragrant but not browned. Add 2 tbsp chili paste (or garden spicy sauce) and stir 1 minute to bloom the flavors. Add soy sauce, dark soy sauce (if using), vinegar, chili oil, sugar, and 60 ml water or broth. Bring to a gentle simmer and cook 1–2 minutes.

Thicken and finish sauce

Whisk in the cornstarch slurry and simmer 30–60 seconds until the sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in 1/2 tsp sesame oil for aroma. Taste and adjust balance of heat, salt, and acidity — add a little more vinegar if too salty, or a pinch more sugar if too sharp. Keep warm. Stir in toasted sesame seeds and chopped cilantro or green onion just before serving.

Boil wontons

Bring 2 L of water to a rolling boil and add 1 tsp salt. Working in batches to avoid crowding, gently drop assembled wontons into the boiling water. Stir gently once to prevent sticking. Cook fresh wontons 3–4 minutes, or until they float and the wrappers look translucent and filling is heated through. If using frozen wontons, add 1 extra minute to cooking time. Use a slotted spoon to remove cooked wontons and transfer to a warm serving bowl.

Dress with sauce

Spoon the warm spicy garden-style sauce over the cooked wontons — about 1.5–2 tbsp sauce per serving (adjust to taste). Toss gently to coat, or arrange wontons in a shallow bowl and ladle sauce on top.

Garnish and serve

Finish with an extra drizzle of chili oil if desired, a sprinkle of toasted sesame seeds, and chopped green onions or cilantro. Serve immediately while hot as an appetizer or light meal. Provide extra sauce on the side for those who want more heat.