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Wonton with Tofu filling in Broth

Wonton with Tofu filling in Broth

Who's in for Chinese today?! I have a delicious vegan Chinese recipe that is both delicious and heartwarming, a Wonton with Tofu Filling in Broth bowl that we'll be making from scratch. 

I'm really happy to share this bowl of goodness with you, I absolutely love Chinese food and this recipe is one of my families favourites things to make. 

A few years ago, I spent a couple of months studying and working in China and I was completely smitten by their cuisine and amazed by the important role food plays in Chinese culture. 

Chinese people have a special relationship with food, for them food not only nurtures the body, they firmly believe it can cure it from disease as well. For this reason, a lot of thought and effort goes into the meals they create. 

Wonton with Tofu filling in Broth ingredients

I couldn't say which is my favourite dish, their cuisine is so rich and diverse. China is a big country, therefore, there are many climates, different resources are available in different regions, and the culture varies from place to place. 

All these differences impact the kind of food you'll find in each region, for example in Northern China the staple food is rice, while in the South, they rely on noodles much more. 

Chinese culture and cuisine is centuries old and it has been greatly influenced by its surroundings as well. It shares land borders with 14 different countries, India, Mongolia, Afghanistan, Nepal, Russia, Vietnam, to name a few, all of which have quite different cuisines . 

Back in the day, as I travelled through this region I noticed the similarities and I was so delighted to try the different varieties. The only downside was that back then I wasn't aware that, especially in China, lard is used to cook many dishes. I was vegetarian at that time, but still I felt awful once I found out. 

Wonton with Tofu filling in Broth filling in wrapper

After that nugget of information, I now try my best to get a grasp on some words of the country I'm visiting, it's always good to speak and be able to ask some basic stuff, and of course, understand the answer! 

Many Chinese dishes are super easy to veganise, a lot of them already are and some just need an easy swap to make them vegan, such is the case of this recipe I'm sharing with you today. The broth is a veggie broth and the wonton filling is made from tofu and mushrooms. 

At home we really enjoy making this soup, it is light, filling, heartwarming, and super tasty. Also, we love the fact that we get to make our own wontons, makes the whole process so much more fun and we get to turn the task of cooking into quality family time. 

A bowl is enough but you might need to make a big batch since everyone will be coming back for more. Just make sure you keep the wontons on the side until you are ready to serve them otherwise they might get too soggy.

Wonton with Tofu filling in Broth filling top down

Prep time
30 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Gluten, Mushrooms, Soy


For the wonton

  • 3 pieces cloud ear fungus (soak in water and really thinly sliced)
  • 12 oz firm tofu
  • 30 gyoza wrappers
  • 2 tbsps light soy sauce
  • 3 medium scallion
  • ½ tablespoon toasted sesame oil

For the broth

  • 6 oz baby bok choy (washed an leaves separated)
  • 3 dried shiitake mushrooms
  • 2 inches fresh ginger (thinly sliced)
  • 4 cloves garlic (thinly sliced)
  • ⅓ sheet nori dried seaweed sheet
  • 1 tsp sea salt
  • ½ tablespoon toasted sesame oil
  • 6 cups water


  1. Add the mushrooms to the water and set aside.
  2. To make the filling heat up the oil in a frying pan and fry the scallion and mushrooms for about 3 minutes.
  3. Add the tofu and stir fry for about 8 more minutes, also add the soy sauce.
  4. To prepare the wonton add some filling (not too much) and wet half of the wrapper with your finger.
  5. To close the dumpling, put it into your hands and start from the middle and press the edges together with your fingers.
  6. Heat up a the frying oil for the broth in a big pot and fry the ginger, garlic and baby bok choy for about 3-5 minutes, then add the shiitake water and close the lid.
  7. Slice the shiitake mushroom and add them to the broth together with the salt.
  8. Bring the Broth to boil and add the wontons, boil for about 5 minutes.
  9. Serve the wontons together with the seaweed and the baby bok choy in a bowl with broth, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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