This is the veganized version of "Bang a Gong Wonton Soup" from Robin Gager's cookbook Don't Eat Me! Robin loves this recipe because it can double as a soup, or a recipe for no-pork dumplings! (The wontons / dumplings can be made ahead and frozen in an airtight container for up to 2 months. Thaw before using)
8 ounces "no-sausage" links (recommend Smart Links by Lightlife which are refrigerated, NOT frozen)
1 heaping tsp. finely diced fresh ginger
2 teaspoons soy sauce (reduced sodium if you can find it)
1 tablespoon olive oil
1 tablespoon creamy peanut butter
1 package egg-free won ton wrappers (can be found at authentic Asian markets)
For the SOUP: chicken-FLAVORED bouillon base or cubes dissolved in boiling water. Enough for up to 6, 2 cup servings (recommend America's Choice brand, or Better Than Bouillon No-Chicken base).
1. Crumble or mash un-cooked no-sausage links in a large bowl.
2. In a seperate bowl mix ginger, soy sauce and olive oil. Add peanut butter and whisk until well blended. Pour over no-sausage and mix thoroughly.
3. Spread out won ton wrappers on work surface. Be sure to cover wraps that you are not working with with a damp towel so they do not dry out. Have a little bowl of water handy. Put 1 teaspoon of no-sausage filling in the center of each wonton wrap. Wet your finger with water, and run it around the edges of the won ton wrap. Fold over like a triangle and seal making sure to push out pockets of air as you go. Fold two corners of triangle down towards each other , and press them together to seal them to each other and make a dumpling shape.
4. Repeat up to as many as you want. When each one is done place them on an oiled plate to prevent sticking. I recommend freezing and saving the rest.
5. If you are making the SOUP: boil won tons in lightly salted water for 4 minutes. Remove gently with a slotted spoon. Ladle hot chicken-flavored broth into bowls and add 5-6 wontons to each bowl. Garnish with a pinch of freshly chopped scallions if you wish.
6. If you are making the DUMPLINGS: pan-fry, or steam dumplings and serve with soy sauce or Chinese dumpling sauce. ENJOY!