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tofu and mushroom wontons
Print Recipe

Tofu and Shiitake Mushroom Wontons

Prep Time2 hours
Cook Time20 minutes
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.