One dish that Jon really likes but doesn’t get very frequently is homemade wontons. Although not especially difficult to make, it definitely takes some time to assemble and cook all the wontons.
I started off by cooking the filling using onions, peeled and diced broccoli stems, and vegan chicken. This mixture was flavored with lemon verbena, dried cilantro (use basil if you’re a cilantro hater), soy sauce, and a little sriracha sauce, and then set aside to cool.
While the broccoli was roasting away, I started off the ginger broth by mixing together water, soy sauce, minced ginger, rice vinegar, miso paste, a little sugar, and salt and pepper to taste. The broth simmered and melded all its flavors while I worked on assembling all the wontons. It is definitely a good idea to have some good entertainment and something comfortable to stand on for this part!
Once my herd of wontons had been assembled, I steamed them over the broth. When all the wontons were done, several went into shallow bowls and were topped with the broth. The broccoli was a crunchy and spicy side. And fortunately, Jon was nice enough to clean up after dinner. 🙂
Wontons in Ginger Broth with Roasted Broccoli and Edamame
Stems of 3-4 heads of broccoli, peeled and diced
1 onion, finely diced
3/4 cup vegan chicken, finely diced
1/2 tsp dried cilantro
1/2 tsp lemon verbena
1 tsp fresh ginger, minced
2 tsp sriracha sauce
2 tsp soy sauce, plus more to taste
1 Tbsp toasted sesame oil
1 Tbsp peanut oil
1 package wonton wrappers
Steamer basket or vegetable steamer
6 cups water
1.5 Tbsp fresh ginger, minced
1 tsp sugar
4 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp miso paste
Broccoli florets from 3-4 heads of broccoli
1 cup edamame, removed from shell (frozen is fine)
2 Tbsp toasted sesame oil
2 Tbsp soy sauce
2 tsp red pepper flakes (adjust based on desired spiciness)
First, start the filling for the wontons. Remove the tough outside of the broccoli stems, and then dice. Sauté the onion in the sesame and peanut oils until it is softened and just beginning to caramelize. Add the ginger, broccoli stems, and diced vegan chicken to the pan. Sauté for a few minutes, then add the cilantro and lemon verbena. Sauté for a few more minutes, then add the soy sauce and sriracha sauce. Season with salt and pepper, and cook until most of the liquid is evaporated. Put aside to cool.
Preheat the oven to 375F. On a large baking sheet, mix together all the ingredients for the roasted broccoli. The vegetables should be in a single layer on the sheet. Add salt and pepper to taste. Bake for 35 minutes until the broccoli and edamame are crispy in parts and have absorbed most of the sauce.
Mix together all of the ingredients for the broth, and bring to a boil. Reduce to a simmer.
Next, if you haven’t already, put on some entertainment like music, a podcast, or a talkative husband, and assemble the wontons. Place a wonton skin on a cutting board, and spoon a small amount of filling into the center.
Using a small pastry brush or your fingertip, brush all four sides of the wonton skin with water, then fold in half to make a triangle. Press the sides together firmly, and then bring the two points together. Brush one point with a little more water, and then seal together with the other point. Place the finished wonton on a baking tray. Continue to assemble the rest of the wontons.
After the wontons are assembled (aren’t you glad you had some entertainment?), place the wontons into a steamer of steamer basket. Make sure they are not touching, or they might stick together as they cook. Place the steamer or steamer basket over the broth pot, or another pot of boiling water. Working in batches, steam the wontons for about 10 minutes or until the wonton skins are cooked through. Remove and keep warm while steaming the rest of the wontons.
To serve, place several wontons in a shallow bowl. Spoon the ginger broth over top, and serve with the roasted broccoli on the side. Enjoy getting to sit down, and hopefully be lucky enough to have a dinner companion who will clean up the kitchen for you.