Mushroom and Tofu Vegetarian Wontons

Ingredients

• 30 pieces Wonton wrappers
• 1 cup Firm tofu, pressed and crumbled
• 1.5 cups Fresh shiitake mushrooms, finely minced
• 2 teaspoons Toasted sesame oil
• 1 tablespoon Soy sauce
• 1 teaspoon Fresh ginger, grated
• 2 stalks Green onions, thinly sliced
• 4 cups Vegetable stock or consommé
• 1 teaspoon Cornstarch
• 0.25 teaspoon White pepper
• 2 heads Baby bok choy(optional)

Instructions

1. 1

   In a medium bowl, combine the crumbled tofu, minced shiitake mushrooms, ginger, half of the green onions, soy sauce, white pepper, and cornstarch.

2. 2

   Drizzle the sesame oil over the mixture and stir thoroughly until the filling becomes slightly tacky and holds together.

3. 3

   Place a wonton wrapper on a flat surface and put one teaspoon of filling in the center.

4. 4

   Moisten the edges of the wrapper with water, fold into a triangle, and press the edges firmly to seal, then join the two bottom corners together.

5. 5

   Repeat the process until all filling is used, keeping the finished wontons under a damp cloth to prevent drying.

6. 6

   In a large pot, bring the vegetable consommé to a gentle simmer and add the baby bok choy if using.

7. 7

   Carefully drop the wontons into the simmering broth and cook for 3 to 4 minutes until they float to the surface and the wrappers look translucent.

8. 8

   Ladle the soup and wontons into bowls and garnish with the remaining fresh green onions.