Make about 30 wontons
Ingredients: 1 bunch rainbow or green chard, washed (collard greens may be substituted)
1-2 T. vegan cream cheese
1⁄4 t. granulated onion powder (not salt)
1⁄2 t. coarse kosher salt, or less, to taste
Vegetable oil, for frying Vegan or vegetarian wonton wrappers
Remove the center rib from the chard leaves and chop into large pieces.
In a large pot bring about an inch of water up to a boil.
immediately drop in the chard leaves. Steam the leaves until they are pliable – about 3 minutes – but still retain their shape, then place leaves in a colander and blanch with cold water.
When the chard is cool enough to handle squeeze out as much water as possible. In small batches, place chard leaves into the bowl of your food processer.
Next add the cream cheese and salt and pulse process, scraping the sides of the bowl from time to time, until the texture of the mixture is smooth.
Heat the oil in a wide shallow frying pan to 350 degrees – it should be nice and hot, but not smoking.
Place about a teaspoon of the chard-cheese mixture into the center of a wonton wrapper – donʼt overfill – then, with your finger, wet the edges of the wrapper with water. Fold the wrapper over the filling into a triangle shape and seal the edge. Continue to make wontons until youʼve used all the filling.
Place wontons carefully into the hot oil, being careful not to let their edges touch, and fry until they are golden brown and crispy, then flip and fry on the other side.
Drain fried wontons on a paper towel and serve hot with your favorite dipping sauce.
These wontons cook quickly! Stay with them as they will crisp up in a matter of seconds.