Vegetable Wontons

Michael Pollan (a very wise man) famously once said, “Eat food. Not too much. Mostly plants.” To this day, it’s still the most sanely put approach to food we can adopt, in a world where crazed loons are writing recipes for paleo baby formula (seriously?) and people are eliminating gluten this and sugar that, from their otherwise probably very normal and balanced diets. This is a recipe for vegetarian wontons, which can be steamed or fried, and are a good break from eating meat once in a while.


1 packet of Double Merino wonton wrappers

1 small handful of wood ear fungus, finely sliced

1 large white mushroom, finely chopped

1 spring onion (scallion) stalk, finely chopped

2 tablespoons of coriander roots, finely chopped

½ cup firm tofu, finely cubed

½ cup sweet potato, grated

1 tsp finely grated ginger

1 clove garlic, finely grated

1 tbsp oyster sauce

1 tsp dark soy


In a bowl, combine all of the ingredients aside from the wonton wrappers. Mix well to combine and set aside for 10 minutes for the flavours to get to know each other. Fill a small finger bowl with water and set aside. Place about a teaspoon of the mixture (making sure not to include too much of the liquid that will have leached out). Dip your finger into the finger bowl and wet two adjacent sides of the wonton wrapper. Fold in half to form a triangle, making sure the edges are completely sealed. You can also wet the two longest points of the triangle to form a sort of ravioli-esque shape if you are short on space and want to steam a lot at a time (pictured).

You can store these between sheets of baking paper in zip locked bags in the freezer future use. Otherwise, steam or shallow fry and serve with your favourite dipping sauce (Chinkiang black vinegar and a little chilli oil is a good call).