Shiitake and Tofu Wontons
Ingredients
Homemade wonton dough
- 250 grams (about 2 cups) all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 120 to 180 ml (1/2 to 3/4 cup) water, as needed
- 1 teaspoon vegetable oil, optional, for elasticity
Wonton filling
- 450 grams (1 lb) extra-firm tofu, diced tiny
- 4 small dried shiitake mushrooms, soaked until tender and diced small (or fresh shiitakes)
- 2 tablespoons fresh ginger, minced
- 3 scallions, sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch, optional, for binding
Wonton sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 tablespoon chili oil or chili garlic sauce, optional
Preparation
Mix 250 grams of flour and 1/2 teaspoon of salt in a bowl.
Gradually add 120 ml of water, starting with 1/2 cup, and mix until a dough forms. Add more water if needed, up to 180 ml.
Optionally, add vegetable oil for elasticity.
Knead the dough on a floured surface until smooth, about 5-10 minutes.
Cover and let the dough rest for at least 20 minutes.
Press 450 grams of tofu to remove excess moisture and crumble it into small pieces.
Combine tofu, shiitake mushrooms, ginger, scallions, soy sauce, sesame oil, salt, sugar, and black pepper in a large bowl.
If needed for binding, mix in cornstarch.
Divide the dough in half. On a floured surface, roll out one portion until thin.
Cut into squares or circles, keeping them covered with a damp cloth.
Place a teaspoon of the filling in the center of each wrapper.
Wet the edges, fold over to form a triangle, and press to seal, making sure to remove air pockets.
Boil a pot of water and cook the wontons in batches until they float to the top and are tender, about 3-5 minutes.
Combine soy sauce, rice vinegar, sesame oil, sesame seeds, and chili oil or sauce in a bowl. Set aside.
Drain the cooked wontons and serve with the dipping sauce.
