Gingered Tempeh Wonton (Steamed)

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

8 oz. pre-cooked tempeh, grated or finely minced
2 tbsp. good soy sauce
1/2 cup vegetable stock
1/2 tsp. Chinese (hot) sesame oil
1 tbsp. cornstarch
1 tsp. honey
1 cup finely chopped green onions
1 cup finely chopped mushrooms
2 tsp. minced ginger root
1 pkg. wonton skins (3-inch size)

INSTRUCTIONS

Combine half of the tempeh with soy sauce, water, oil, honey and cornstarch in blender and purée. Take the other half of the tempeh and mix with the vegetables, then add the purée and hand mix.

Take 1 rounded tsp. of this filling and place in center of wonton skin; moisten the outer rim and fold in half, pressing the edges to seal. Steam for 8 minutes. Serve with sweet and sour sauce.

CHEF COMMENTS

This is faster and more fun if several people work together.

Tagged: asian, tempehwonton add tags

Have you made it? What'd you think?

Log in to review this recipe.