This is a juicy, sinful, and flavorful dish. You can decide for yourself how much chili flakes you want to add. I think the amount in the recipe is relatively mild. One serving yields approximately 24 wontons, so feel free to freeze some or store them in the refrigerator if you're not going to eat them all at once. Do not cook them if you plan to eat them later.
Ingredients
- 24 x wonton pastry wrappers
- 3 x spring onion
- 2 x aromatic mushroom
- 1 clove garlic
- ¼ x carrot
- 125 g firm tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tsp chili flakes
- 1 tbsp cornstarch
wonton:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 pinch chili flakes
sauce:
Method
- Place wonton wrappers on the counter to thaw.
- Finely chop spring onions, shiitake mushrooms, and garlic. Grate carrot into small strips. Set aside some spring onions for garnish. Pat dry tofu and squeeze out as much water as possible. Crumble it into a bowl and mix all ingredients well.
- Heat a frying pan with some oil. Add the mixture and sauté for 2-3 minutes along with soy sauce, sesame oil, chili flakes, and cornstarch. Transfer the mixture to a bowl.
- Prepare a plate and a small bowl of water. Place a wonton sheet in your hand and place about 1/2 tablespoon of filling in the center. Dampen the edges with a little water on your finger. Then fold it over to form a triangle and seal the longest corners on top of each other. Repeat until finished.
- Bring a pot of water to a boil. Place wontons in the water and let them cook for 2-3 minutes. Carefully lift them out of the pot with a slotted spoon and place them gently on a plate.
- Mix soy sauce, rice vinegar, sesame oil, chili flakes (optional), and about 1 dl of water from cooking per serving. If you have roasted sesame seeds, they're great to sprinkle on top too.
- Pour the sauce over the wontons and garnish with chopped spring onions!
