I made up this vegan won ton recipe, and I'm pretty happy with how it turned out. It wasn't chewy and meaty the way traditional won ton are, but the flavor was nice, and I liked the texture. The filling consisted of tofu, garlic, grated fresh ginger, shiitake and crimini mushrooms, savoy cabbage, celery, all fairly finely chopped and sauteed. I added some soy sauce and sesame oil for seasoning. I used round wrappers instead of the traditional square ones, since at our local grocery store I couldn't find any square ones that didn't contain eggs. I served the soup with scallions and matchsticked carrots (thanks for the suggestion, mom!)
The little packages turned out very pretty and uniform. The rounded edges made them look a bit more like tortellini. They reminded me of begonias, for some reason.
These were perfect on a cold night - I froze a large number, and will have some for lunch tomorrow.
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