Samosa Wontons Recipe (Vegan) (2024)

FAQs

What are vegan wontons made of? ›

These little parcels are packed with tofu and vegetables, then drenched in an ultra-savory sauce made from a mixture of chile oil, black vinegar, and soy sauce. (One of my favorite brands is Master Brand, or you can make your own.) Wontons are a type of dumpling, typically using a square wrapper.

I used dumpling wrappers that I had bought for something else and filled them up with the spicy potato mixture. Since I was making this for a Navrathri party, I made sure that the dumpling wrappers did not have eggs in them.

Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried. That's obviously a no-go for anyone eating gluten free.

It does not need many ingredients just flour, salt, and water. Instead of making the authentic samosa pastry, we are using spring roll wrappers. If you've tasted spring rolls or egg rolls, then you know that when they are deep-fried, they become golden and crispy, which is what we want with our samosas.

Nasoya wonton wraps are made without eggs and contain no genetically engineered ingredients, artificial preservatives or flavors, so you can enjoy a delicious vegan wrap while staying true to your dietary preferences.

Rangoon is actually a Burmese city. Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably.

Egg roll or spring roll wrappers are readily available in most stores just about worldwide. They are thicker than filo pastry but much thinner than the typical shortcrust used for Punjabi-style Samosas.

2) We used empanada wrappers instead of making fresh dough, egg roll wrappers would work too! A samosa specific dough is pretty simple, and often uses Ajowan seeds or Caraway seeds - great to try if you have the time!

In a pinch, egg roll wrappers can be used for wontons. Keep in mind they are larger and thicker than wonton wrappers, so your final result may be different.

What are wontons made from? The wrapper's dough is generally made from flour, water, salt and eggs but the filling can be made from almost anything – ground and spiced vegetables, shrimps or meat are most common though.

Is wonton dough the same as dumpling dough? ›

While wontons are technically a type of dumpling, they go by a different name in Chinese from the "jiaozi," and one of the main distinctions between a wonton and a dumpling is that wontons are made with a much thinner dough that is usually square-shaped.

Sambusa pastry is traditionally made with all-purpose flour, water, and sometimes oil. The dough is rolled into thin sheets, similar to samosas. However, sambusas are often smaller, allowing for a higher filling-to-pastry ratio. The pastry is folded into triangular shapes, similar to samosas, and deep-fried.

Made with Jus-Rol filo pastry sheets this dish is just the right hint of crunch & spice!

Traditional Samosa Wrappers

Shortcrust Pastry: In India, Pakistan, and Bangladesh, the most common type of samosa wrappers is made from a simple mixture of flour, water, and oil, resulting in a sturdier and slightly thicker texture.

Wontons are a type of dumplings, which by now you know I LOVE – these are made with pork and shrimp. If you prefer chicken, try my Chicken and Cilantro Wontons (a copycat recipe for the Trader Joe's kind) or my Vegetable Dumplings – you won't even miss not having any meat!

Wonton filling

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

Fried wonton filling with pop

My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.