Learn how to make light and savory steamed wontons at home with this easy recipe! Filled with shredded carrots, zucchini, mushrooms, and scrambled eggs—perfect as a snack, appetizer, or meal prep.
Dough-Based Dishes: My Ultimate Comfort Food
Dough-based dishes are definitely among my all-time favorites. Whether it’s dumplings, fluffy steamed buns, or delicate little wontons, I always feel a sense of comfort and joy when I make them.
The versatility of dough means I can stuff it with almost anything, making it a perfect vehicle for sneaking in extra nutrients—especially for my picky little eaters!
The Veggie Struggle (And How to Win)
Like many parents, I face the classic “I don‘t like vegetables!” battle. Serving veggies on their own?
Total rejection. But here’s the trick: hide them in delicious packages! When finely chopped or grated and tucked inside a flavorful filling, my kids happily devour them without a second thought.
That’s why I love vegan bao, dumplings, and wontons—they’re the perfect disguise for nutrient-packed ingredients.
Today, I took advantage of some fresh wonton wrappers from the market and whipped up a batch of steamed vegetable wontons, loaded with carrots, zucchini, and dried wood ear mushrooms. The result? Clean plates all around!
My Foolproof Wonton Filling Trick
The key to a great veggie filling is removing excess moisture—otherwise, the wonton skins can turn soggy or tear during wrapping. Here’s how I do it:
- Grate the veggies finely (I use the smallest grater blade for a tender texture).
- Salt and drain – Toss the shredded veggies with 1 tsp salt, let them sit for 10 minutes, then squeeze out the liquid (using your hands or a cheesecloth).
- Mix & wrap – Combine the veggies with seasonings, then fold into wontons.
Steaming keeps them light and juicy, but you can also pan-fry for crispy bottoms or simmer them in a fragrant broth for wonton soup.
Why This Works for Picky Eaters
Texture matters – Finely grated veggies blend seamlessly into the filling.
Flavor boost – Seasonings and umami-rich ingredients (like mushrooms) make them irresistible.
Fun shapes – Kids love helping fold wontons (even if they’re messy!), making them more excited to eat their creations.
Why You‘ll Love This Recipe
- Naturally delicious with fresh, everyday ingredients
- No deep frying—just clean, gentle steaming
- Great for a light meal or snack
- Perfect for prepping ahead and steaming fresh
- Full of texture and umami-rich flavor from oyster sauce and sesame oil
Ingredients
Filling:
- 1 carrot
- 1 zucchini
- 1 small handful dried black fungus
- 3–4 eggs
Wonton wrappers:
- 20–30 wonton wrappers (depending on portion size, for 2–3 servings)
Seasonings:
- 1–2 tsp salt
- 0.5 tsp chicken bouillon powder (optional)
- 2–3 tsp oyster sauce
- 1–2 tsp sesame oil
Instructions
- Prepare the Filling Ingredients
Wash and finely grate 1 carrot and 1 zucchini (remove the zucchini core/seeds first).
Place both grated vegetables in a large bowl. Add 1–2 tsp salt, mix well, and let sit for 5–10 minutes. This draws out moisture.
After marinating, squeeze out excess water using your hands or cheesecloth.
Soak 1 small handful dried black fungus in warm water for 30–60 minutes until softened. Rinse and cut into thin strips.
Beat 3–4 eggs in a bowl with a pinch of salt. Heat oil in a pan, pour in the egg mixture, and stir with chopsticks to scramble into small pieces. Remove and set aside.
- Mix the Filling
Combine the squeezed carrots and zucchini, sliced black fungus, and scrambled eggs in a large bowl.
Add 1 tsp salt (adjust to taste), 0.5 tsp chicken bouillon powder (optional), 2 tsp oyster sauce, and 2 tsp sesame oil.
Stir with chopsticks until everything is evenly mixed and well combined.
- Wrap the Wontons
Place a wonton wrapper on a clean surface. Lightly moisten the edges with water using your fingertip or a small brush.
Add a spoonful of filling to one end of the wrapper (about one-third of the wrapper’s surface).
Roll the wrapper tightly like a spring roll, then press the edge to seal. Pinch both ends to close tightly and prevent leakage during steaming.
- Steam the Wontons
Fill a steamer with water. Line the steamer basket with damp cloth or parchment paper to prevent sticking.
Arrange the wrapped wontons in the steamer with a bit of space between each.
Cover and steam over high heat until the water boils, then reduce to medium heat and steam for about 8 minutes.
Don’t over-steam to avoid breaking the wrappers or toughening the filling.
Frequently Asked Questions
Can I make these ahead of time?
Yes, absolutely! I don’t recommend refrigerating them, as the filling tends to release water and can make the wrappers soggy. Instead, you can freeze the wrapped wontons—just steam them straight from frozen and add an extra 3–5 minutes to the steaming time.
Can I add meat to the filling?
This version is vegetarian, but if you’d like, you can add ground chicken or pork. Make sure it’s cooked before mixing with the veggies.
What dipping sauce goes well with steamed wontons?
I like a mix of soy sauce, black vinegar, and a splash of chili oil or sesame oil. Simple and flavorful!
Vegetarian Steamed Wontons (No Frying!)
Ingredients
Filling:
- 1 carrot
- 1 zucchini
- 1 small handful dried black fungus
- 3 –4 eggs
Wonton wrappers:
- 20 –30 wonton wrappers depending on portion size, for 2–3 servings
Seasonings:
- 1 –2 tsp salt
- 0.5 tsp chicken bouillon powder optional
- 2 –3 tsp oyster sauce
- 1 –2 tsp sesame oil
Instructions
Prepare the Filling Ingredients
- Wash and finely grate 1 carrot and 1 zucchini (remove the zucchini core/seeds first).
- Place both grated vegetables in a large bowl. Add 1–2 tsp salt, mix well, and let sit for 5–10 minutes. This draws out moisture.
- After marinating, squeeze out excess water using your hands or cheesecloth.
- Soak 1 small handful dried black fungus in warm water for 30–60 minutes until softened. Rinse and cut into thin strips.
- Beat 3–4 eggs in a bowl with a pinch of salt. Heat oil in a pan, pour in the egg mixture, and stir with chopsticks to scramble into small pieces. Remove and set aside.
Mix the Filling
- Combine the squeezed carrots and zucchini, sliced black fungus, and scrambled eggs in a large bowl.
- Add 1 tsp salt (adjust to taste), 0.5 tsp chicken bouillon powder (optional), 2 tsp oyster sauce, and 2 tsp sesame oil.
- Stir with chopsticks until everything is evenly mixed and well combined.
Wrap the Wontons
- Place a wonton wrapper on a clean surface. Lightly moisten the edges with water using your fingertip or a small brush.
- Add a spoonful of filling to one end of the wrapper (about one-third of the wrapper's surface).
- Roll the wrapper tightly like a spring roll, then press the edge to seal. Pinch both ends to close tightly and prevent leakage during steaming.
Steam the Wontons
- Fill a steamer with water. Line the steamer basket with damp cloth or parchment paper to prevent sticking.
- Arrange the wrapped wontons in the steamer with a bit of space between each.
- Cover and steam over high heat until the water boils, then reduce to medium heat and steam for about 8 minutes.
- Don't over-steam to avoid breaking the wrappers or toughening the filling.
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