Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 30 to 35 wontons
Prep: 45 minutes
Cook: 10-15 minutes (depending on cooking method)
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I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES Hoành Thánh Chay, a delightful vegetarian adaptation of the beloved Vietnamese wonton, offers a unique textural and flavour experience that is both comforting and surprising. While traditional hoành thánh often features a savoury pork and shrimp filling, this plant-based version celebrates the natural sweetness of sweet potato and the refreshing crunch of water chestnuts.
The origins of wontons in Vietnamese cuisine are deeply intertwined with Chinese culinary influence, with “hoành thánh” being the Vietnamese pronunciation of the Cantonese “wonton.” Over time, Vietnamese cooks have adapted these dumplings to suit local palates and available ingredients, leading to the emergence of various delicious iterations, including this vegetarian delight.
A Tasty Wonton Doesn’t Necessarily Need Meat
The beauty of Hoành Thánh Chay lies in its simplicity and the harmonious blend of its core ingredients. The sweet potato provides a creamy, slightly sweet base that binds the filling together, while the water chestnuts offer a delightful, crisp contrast that prevents the wontons from becoming too soft. This combination creates a wonderfully balanced bite, making these vegan wontons a satisfying appetizer or a light meal.
In Vietnamese culinary traditions, dumplings and filled pastries are often associated with festive occasions and family gatherings, symbolizing prosperity and togetherness. Hoành Thánh Chay, with its wholesome ingredients and delightful taste, fits perfectly into this tradition, offering a dish that can be shared and enjoyed by everyone, regardless of dietary preferences.
Making these wontons from scratch is a rewarding process, allowing you to appreciate the delicate art of dumpling folding and the joy of creating flavourful food from simple, fresh ingredients. These vegan wontons are a testament to the adaptability and creativity found within Vietnamese cooking.
Ingredients
For the Filling:
- 1 cup mashed cooked sweet potato (about 1 medium-sized sweet potato, baked or boiled until very tender and mashed)
- 1 cup finely diced water chestnuts (canned or fresh)
- 1/4 cup finely chopped shiitake mushrooms (fresh or rehydrated dried)
- 2 tablespoons finely chopped spring onions
- 1 tablespoon finely chopped fresh coriander
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon white pepper
- Pinch of salt (optional, adjust to taste based on soy sauce)
For Assembling the Wontons:
- 1 package (approximately 30-35) round wonton wrappers (ensure they are vegan – check ingredients for egg)
- Small bowl of water for sealing
For Serving (Optional):
- Vegetable broth
- Chili oil
- Soy sauce
- Fresh coriander and spring onions for garnish
Suggested Equipment
- Large mixing bowl
- Small bowl
- Fork or potato masher
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Baking sheet lined with parchment paper (for resting uncooked wontons)
- Large pot or steamer basket (for cooking)
- Slotted spoon
Instructions
- Prepare the Filling: In a large mixing bowl, combine the mashed sweet potato, diced water chestnuts, chopped shiitake mushrooms, chopped spring onions, and chopped coriander.
- Season the Filling: Add the soy sauce, sesame oil, grated ginger, white pepper, and a pinch of salt (if using) to the bowl. Mix all ingredients thoroughly until well combined and the mixture has a slightly sticky consistency.
- Assemble the Wontons:
- Lay one wonton wrapper flat on your work surface.
- Spoon about 1 to 1.5 teaspoons of the filling into the centre of the wrapper. Be careful not to overfill, as this can make folding difficult and cause the wontons to burst during cooking.
- Dip your finger in the small bowl of water and moisten the edges of the wrapper.
- Fold the wrapper in half to form a semicircle, pressing firmly to seal the edges and remove any air pockets.
- Bring the two corners of the semicircle together, overlapping them slightly, and press to seal them, creating the classic wonton shape. Alternatively, you can simply fold them into triangles or any other shape you prefer.
- Place the finished wonton on the parchment-lined baking sheet.
- Repeat with the remaining wrappers and filling. Ensure the wontons are not touching each other on the baking sheet to prevent sticking.
- If You Are Boiling: Bring a large pot of water to a rolling boil. Gently add the wontons, being careful not to overcrowd the pot. Cook for 3-5 minutes, or until the wontons float to the surface and the wrappers are tender.
- If You Are Steaming: Arrange the wontons in a single layer in a steamer basket lined with parchment paper or cabbage leaves. Steam over simmering water for 8-10 minutes, or until the wrappers are translucent and the filling is heated through.
- If You Are Pan-Frying (for crispy wontons): Heat a tablespoon of oil in a non-stick frying pan over medium heat. Place the wontons in a single layer and cook for 2-3 minutes until the bottoms are golden brown. Add 1/4 cup of water to the pan, cover immediately, and steam for 5-7 minutes, or until the wrappers are tender and the water has evaporated.
- Serving: Serve the Hoành Thánh Chay hot. They can be enjoyed on their own, served in a light vegetable broth, or with your favourite dipping sauce. Garnish with fresh coriander and spring onions if desired.
Notes
- Sweet Potato: Ensure your sweet potato is thoroughly mashed and has no large lumps. The texture of the mashed sweet potato will significantly impact the final filling. You can bake it in the oven for a sweeter, drier texture or boil it.
- Water Chestnuts: For the best crunch, dice the water chestnuts into very small, uniform pieces. If using canned, drain them well before dicing.
- Mushrooms: Shiitake mushrooms add a nice umami depth. If using dried shiitake, rehydrate them in warm water for about 20 minutes until softened, then squeeze out excess water and finely chop.
- Wonton Wrappers: Always check the ingredients list on your wonton wrappers to ensure they are vegan. Some brands may contain egg. If you need a gluten-free option, look for rice flour-based wrappers, although these can be more delicate.
- Folding Techniques: Don’t be discouraged if your first few wontons aren’t perfectly shaped. The taste is what matters most! There are many online tutorials for different wonton folding techniques if you wish to master the art.
- Make Ahead: You can assemble the wontons ahead of time and freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
- Vegetable Broth: For a delicious and simple serving option, heat some good quality vegetable broth, season it lightly with soy sauce and ginger, and serve the cooked wontons in the broth.
- Spice Level: Adjust the amount of white pepper to your preference. You can also add a pinch of red pepper flakes to the filling for a subtle kick.
Nutrition
Nutrition Summary:
- Calories: Approximately 80-100 per wonton (estimated, without broth or sauce)
- Macronutrients (per wonton, estimated):
- Carbohydrates: 15-20g
- Protein: 2-3g
- Fat: 1-2g
Key Vitamins and Minerals: This dish provides a good source of Vitamin A from the sweet potato, and dietary fibre. The water chestnuts contribute some minerals.
Note: These values are estimates and can vary based on specific ingredients and portion sizes.
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