Tofu and Shiitake Mushroom Wontons
Servings: 6
Ingredients
- 350 g Extra firm tofu
- 5 Shiitake mushrooms, rehydrated and roughly chopped
- 2 leaves Napa Cabbage, chopped into small pieces
- 3 tbsp Cornstarch
- 1 tsp White pepper
- 2 tsp Salt
- 1/2 tbsp Sugar
- 2 tbsp Neutral cooking oil
- 2 tbsp Sesame oil
- 2 tbsp Shaoxing wine
- 3 pieces Black fungus, rehydrated and sliced thinly Optional
- 3 pieces Green onion, sliced very thinly Optional
- 1/2 bunch Cilantro, chopped up finely Optional
- 1 tsp MSG Optional
- 2 tbsp Oyster Sauce Optional
- 1 tsp Chicken bouillon powder Optional
- 1 pack Wonton wrappers Square and yellowish in colour
Dipping Sauce Recommendation #1
- 1 tbsp Red vinegar
- 1 tsp Sriracha sauce
Dipping Sauce Recommendation #2
- 1 tbsp Light soy sauce
- 1 tsp Chili Oil/Chili Crisp
Instructions
- Chop the napa cabbage into small pieces and add 1 tsp of salt and mix. Let sit for 15min, massage with hands to draw moisture out of the cabbage leaves. Drain the excess liquid out.
- Dry the extra firm tofu, and crumble it up with your fingers in a large bowl. Add in the fresh or rehydrated chopped shiitake mushrooms
- Mix all the ingredients (except for the dumpling wrappers) in a large bowl. Mix thoroughly by hand for 10-12 minutes until the mixture forms a paste.
- Make a test wonton. Wet the edge of half of the wrapper. Place a generous amount of filling in. Fold the wonton up. Cook the dumpling in a pot of bowling water, or chicken stock. When the wonton floats it is ready. Adjust the seasoning of the mixture to suit your tastes, and continue wrapping.
- If you aren't eating the wontons right away, I recommend that you place the uncooked wontons on a baking sheet lined with parchment paper. Pop the baking tray in the freezer. After 1-2 hours, you can transfer the wontons to a ziploc bag and store in the freezer. Now the wontons won't stick together, and you can enjoy them whenever.
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