One of my goals is to be more conscious about my meat consumption. However, so many of my favorite Chinese foods have meat in them so I’ve been actively experimenting with new variations. These tofu wontons are bomb and while different from the standard pork and veg, still have a great umami flavor because of the shiitake and soy sauce. This recipe yields ~30-40 wontons.
- 1 block firm tofu, patted and pressed dry (I let it sit on a towel for another 15 minutes to absorb remaining water).
- 7 small dehydrated shiitake, rehydrated and minced
- greens from 3 scallions, thinly sliced
- 2 tbsp cilantro leaves and tender stems, minced
- 1 tbsp chili oil
- 1 egg
- 1/2 tsp white pepper
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tsp starch
- Wonton wrappers – Shanghai style
- Crumble tofu into a large bowl using your hands. Mix in all other ingredients until all tofu has broken down, leaving out the egg and starch.
- Give it a taste test and salt as needed. Mix in egg and starch. Add additional starch if mixture looks watery.
- Fold your wontons (There’s a lot of ways to do this! Here is one way: video tutorial here).
- To cook, bring a pot of water to a boil. Add in wontons and bring to a second boil. Add half a cup of cold water and bring to a third boil. Remove wontons and serve with dipping sauce – for this I like soy sauce and chili oil.
- To freeze, place the wontons flat on a tray/plate and let them freeze for 1-2 hours. Remove from plate and store in Ziploc bag for future eats.