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Golden Vegetable Purses

Golden Purses with Sweet and Sour sauce

These delicate little crispy bundles are filled with seasoned vegan cream cheese. They will go fast so make plenty!
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer
Cuisine Asian

Equipment

  • Lined baking sheet

Ingredients
  

Wonton wraps

  • 1 package Nasoya Vegan wonton wrap (or Phyllo dough)

Filling

  • 1 cup vegan cream cheese (plain or herb)
  • 8 oz firm organic tofu
  • 4 tbsp fresh lemon juice
  • 1/4 cup tahini (sesame butter)
  • 3 tbsp olive oil
  • 2 tbsp caper brine and capers
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp cayenne powder
  • 3 tbsp finely chopped chives

Sweet and sour sauce

  • 1 tbsp apple cider or rice vinegar
  • 4 tbsp ketchup
  • 1 tbsp grated ginger (or ginger powder)
  • 1/2 cup water
  • 1 tbsp light soy sauce
  • 1-2 drops red dye (optional) (or 1 tsp of beet powder)
  • 1 tbsp cornstarch
  • 3 tbsp water

Instructions
 

Make the filling

  • Press the tofu i a clean kitchen towel to remove some of the liquid. Don't worry if you break it because you will be crumbling it.
  • In a food processor, mix the tahini with the fresh lemon juice, caper brine.
  • Add the tofu, olive oil, garlic powder, chopped chives, cayenne powder, and salt.
  • Pulse until all is well combined.
  • Taste and season. Set aside.

Make the sweet and sour sauce

  • In a small pan combine 1 tablespoon rice vinegar (apple cider vinegar or lemon juice), 4 tablespoons of ketchup, 1/2 cup of water, 1 tablespoon of soy sauce (light preferably), and 1-2 drops of red food color if using.
  • In a small bowl, dilute the cornstarch with water.
  • Stir and bring the sauce to a boil. Incorporate the starch slurry and stir until it starts to thicken. Set aside to cool down.

Assemble the pouches

  • Remove the wonton wraps from the fridge 30 minutes before starting.
  • Cut the green part of 2 stalks of green onions. Slice in half. Bring some water to a boil and quickly blanch the green onion strips to soften them. Rinse under cold water to stop the cooking and set aside.
  • Delicately peel off several wraps and place them on a clean lined baking sheet.
  • Pour a cup water in a small bowl
  • Dip your index in water and draw a circle on the edge. This will help seal the purses.
  • Place the wrapper on top of your thumb touching your index. Place a spoon of filler and quickly fold first in half, then on both sides and again in the small folds. Dip your fingers again to seal the top gently. You can use 2 chopsticks to crimp it.
  • Wrap a thin strip of green onion as a tie.
  • Place each purse on a lined baking sheet and freeze for 10-15 minutes.

Cooking

  • If you are deep frying heat up enough oil to submerge a few at a time.
  • If you are air frying the purses, place them on your tray or basket after brushing or spraying a little oil on each. Fry at 375F for 8-10 minutes. Watch the last few minutes to make sure they don't burn.
  • If you are baking them, spray each purse with a little oil and bake at 375F for 10-12 minutes until golden. Watch them to make sure they don't burn.
Keyword vegan appetizer
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