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vegan Wan Tan

Wonton in chili oil

How does vegan wonton in a fiery chili sauce sound? We use our Easy Mix Meatballs for this delicious recipe, which is refined with ginger, garlic and chives, among other things. Make sure to have your chopsticks ready!

Ingredients

For about 25-30 pieces || Enjoy in about 60 minutes
Wan Tan: 
  • 1 pack Easy Mix Meatballs
  • 1 pack Wonton wrappers (defrosted)
  • 2cm ginger (peeled)
  • 1 clove garlic
  • 3 tbsp sesame oil (for the Easy Mix)
  • 1 tsp soya sauce
  • ½ tsp sugar
  • ½ tsp salt
  • ½ tsp 5-Spice-Powder
  • 1 bunch chives
Chili oil:
  • 6 tbsp soya sauce
  • 3 tbsp Chinkiang Black Rice Vinegar (alternatively vinegar)
  • 9 tbsp chili oil 
  • 5 tbsp sesame oil
  • 1 bunch of coriander
      filled Wan Tan
      filled Wan Tan close up

      Preparation

      • Peel and chop the ginger and garlic.
      • Wash the chives and chop very finely.
      • Mix the Easy Mix Meatballs with the ginger, garlic, chives and the rest of the ingredients for the wonton.
      • Add the sesame oil and water as indicated on the packaging and mix thoroughly. Then cool for 30 minutes.
      • After the cooling time, fill the wan tans: Place about a full tsp of prepared mixture on the centre of a wonton wrapper and shape as desired.
      • Place the filled wontons in a pot of boiling water. Cook for about 5-6 minutes. When the wan tans float to the surface of the water, they are cooked through.
      • Meanwhile, prepare the chili oil: Roughly chop the coriander and set some aside for garnish. Mix all the ingredients together.
      • Scoop the finished wontons, without water, into a bowl or onto a deep plate.
      • Mix the wonton with the stirred chili oil.
      • Garnish and enjoy!