Ingredients:

Wonton filling:

• 27 wonton skin (thin wrappers)

• 1/2 pound vegan meat

• 1 cup Napa cabbage, finely chopped

• 2 tablespoons green onions, chopped

• 2 tablespoons cilantro

• ½ tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon garlic, chopped

• 1 teaspoon ginger, grated

Spicy Chili Oil Sauce:

• 2 tablespoons garlic, chopped

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1/4 cup water

Instructions:

1. Make wonton filling: mix vegan meat, Napa cabbage, green onions, cilantro, ginger, garlic, soy sauce, and sesame oil together in a bowl

2. Chill the wonton filling in the refrigerator for 30 minutes

3. Wrap wontons:

   • Hold a piece of wonton skin in a diamond shape in your hand 

   • Place ½ tablespoon of wonton filling in the center of the diamond shaped won ton skin

   • Brush water on right and left edges of wonton skin

   • Fold wonton skin into a triangle shape and seal tightly

   • Moisten the left side of the triangle edge with water

   • Bring the right side of the triangle edge inward and place it on the top of the left side of the triangle edge. Pinch the two corners together. This will “glue” the two edges together and make the wonton into a boat shape

4. Boil water in a pot

5. Cook the wontons in the boiled water until the wontons float on the top of water, an indication that the wontons are cooked (about 3 minutes)

6. Place the cooked wontons in a bowl

7. Make hot chili sauce: mix sesame oil, chili garlic sauce, garlic, soy sauce and water in a hot frying pan

8. Simmer the hot chili oil sauce for one minute or until the sauce is hot

9. Pour the chili oil sauce over the cooked wontons and mix well

10. Garnish with additional green onions and cilantro before serving