Vegan MoFo 1.3: Easy Cream Cheese Wontons
I hope Vegan MoFo is going well for everyone so far. I know that I am definitely enjoying reading all of the blogs that are participating (well, as many as I can at least) and hopefully I’ll be able to do a little recap post this weekend of all the blogs I’m loving so far.
Today is a round two phyllo dough appetizer recipe. This doughis extremely versatile as you can stuff it with just about anything you wish, so it’s something you should consider having on hand during the holiday season. The other great thing about it is that you can do sweet or savory dishes, so it works for desserts, too. It may be a little bit tough to work with at times, but the flakiness and portability it adds to any filling is totally worth the bit of extra work.
I love making these wontons because A) I heart Chinese takeout, as does the husband and B) They are literally three ingredients. Though the premise is simple, these wontons are something that are sure to please any crowd – plus, they are a healthier alternative to the ones you get from Chinese restaurants since they aren’t deep fried (bonus points!).
The thing that really sets these little guys apart, though, is the spicy sweet & sour dipping sauce. I love traditional sweet and sour sauce, but I like a little spice too, so I whipped up my own version to suit my tastes. I think the sriracha steps up the flavor profile and makes them a little bit more of an elevated dish. If you don’t like it spicy, feel free to leave out the sriracha – though you really should give it a try, even if you are tentative about it!
A quick tip for working with phyllo dough (you can apply this tip to my Sweet Potato Pie Cups, too): While you are working with the dough, place a damp towel over the dough sheets you aren’t currently working with. This will keep the sheets pliable and will prevent them from drying out.
Also, I know I have a few readers who eat gluten-free so these phyllo appetizers become a bit problematic. I did some research and found this gluten-free phyllo dough recipe. I believe you could probably substitute the milk with soy milk and the eggs with an egg replacer. From what I’ve read you might not be able to get the dough as thin as the commercial stuff, but it would be an option for those who have a gluten allergy. If you give this a try let me know how it turns out!
I’ll have another appetizer recipe for you tomorrow! We are moving away from the phyllo dough and into some other fun goodies! What is your favorite take out food? Do you ever try to recreate it at home?