These delectable, mouthwatering bites are packed with flavour and wholesome ingredients.
They're filled with a delicious blend of Tofu, Broccoli, Chili, Ginger and Garlic. The wontons are then steamed until tender then pan fried for their crispy bottoms. All served with a tasty Chili- Soy dipping sauce.
I guarantee, after you've tried these Crispy Bottom Chili Wontons, they're sure to have you wanting more!
These Crispy Bottom Chili Wontons and dipping sauce are flavoured with https://cgacaribbean.com/ Chili Infused Coconut Oil.
See below for the recipe, method and step-by-step photos for making these epic wontons!
For the Cripsy Bottom Chili Wontons:
1/2 pack Eggless wonton skins (average)
1 Pack Extra Firm Silken Tofu
1 Cup Cut Broccoli, cut into small pieces
6 Pimentos, roughly chopped.
3 Garlic cloves
1 Tbl Lemon juice
2 tsp Chili infused coconut oil
1 inch piece Ginger
1/2 Cup Canned Corn kernels, drained and rinsed
1/4 Cup Celery, finely diced
1 tsp Salt
Place pimentos, garlic, lemon juice, chili oil and ginger in a food processor and pulse until everything is finely minced.
Add the silken tofu to the mixture in the food processor and blend until the tofu is smooth.
Transfer the mixture to a bowl and fold in the broccoli, corn, celery and salt.
Lay the wonton wrappers individually on a tray or countertop. Fill a small bowl of water and place at the side for sealing the wontons.
Spoon approximately 1 tablespoon of the mixture in the center of each wrapper.
Dip your finger in the water and spread along the edges of the wonton wrappers.
To wrap the wontons; start by folding the opposite ends together (into a triangle) and press the edges together to seal the filling inside. Then scrunch the ends into the center and give it a tight twist to the top.
Repeat this process until all the wontons are wrapped.
To steam the wontons; Generously oil a steamer basket with chili oil. This prevents the wontons from sticking to the basket. You can also cut small squares of parchment paper to place below the wontons in the steamer basket.
Place a wok or pot filled with water on the stove and place your steamer basket on top, making sure the water isn't touching the steamer.
Place the wontons in your basket, leaving enough space between them to swell a little.
Cover and steam for 10 minutes, or until the wontons are tender.
Gently remove wontons from the basket (if using oil method) using a metal spatula and set aside.
Repeat the process until all of the wontons are steamed.
For pan frying the wontons; Heat a pan or skillet (I used a cast iron pan) on medium heat, then pour in 1-2 Tbl of chili infused coconut oil.
When the oil is heated. Add each wonton (bottoms down) and fry for 3 minutes. When the bottoms are crispy and golden brown, remove them from the pan and place on a paper towel or brown paper to absorb the excess oil.
For the Chili Ginger-Soy Sauce:
2-3 Tbl Chili infused coconut oil
2 Tbl Agave
3 Tbl Soy sauce
1- 2 tsp Grated Ginger
1 tsp Onion powder
1/2 tsp Garlic powder
1 tsp Chive, chopped
1 tsp Toasted Sesame Seeds (optional)
Whisk together 2 Tbl of chili oil with all of the other ingredients. Add another tablespoon of chili oil if you desire.
Serve with crispy bottom chili wontons.