Inspired by 101 Cookbooks' Heidi Swanson's Chile Pea Puffs post, these little savory pockets are delicious appetizers or side dishes for parties and family dinners alike. Feel free to deep fry your wontons if you're feeling indulgent!
Makes about 40-44 wontons
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- 2 cups cooked green peas, mashed
- 1/2 cup crumbled firm tofu
- 2 T. finely diced chile peppers
- 1 T. nutritional yeast
- 1/2 T. minced garlic
- 1 t. white miso
- 1/4 t. onion powder
- 1/4 t. garlic powder
- 1/4 t. salt, plus more to taste
- 1/4 t. cayenne pepper
- 40 wonton wrappers (if vegan, make sure your wrappers are egg-free!)
- olive oil, for brushing
- Coarse salt or Hawaiian sea salt, for sprinkling
Preparation:
1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.
2. In a medium-sized mixing bowl, combined the mashed cooked peas, crumbled tofu, chile peppers, nutritional yeast, minced garlic, miso, onion powder, garlic powder, salt, and cayenne pepper. Add salt and pepper to taste.
3. Place as many wontons as will fit on the prepared sheet, and fill each with about 1 T. of pea filling. Moisten the edges with water, using a pastry brush or your fingers, and fold as you would a wonton: pull one corner to its diagonal and pinch, then pull the remaining to corners to the same point and pinch the edges closed. (To see this done step-by-step, check out my chocolate wontons recipe tutorial.) Repeat until all the wontons and filling is used. Brush the wontons with the olive oil, sprinkle with coarse salt, and baked until lightly golden brown, about 8-10 minutes. Serve warm or at room temperature.
