½cupdried shiitake mushrooms, soaked in 1 cup of boiling water for half an hour, approximately 10g
One pack of firm tofu, (approximately 275g)
¼cupcoriander, finely chopped (leaves, stalks and roots), cilantro
¼cupgarlic chives, finely chopped
1tablespoonsoy sauce, or tamari
½tablespoonfresh ginger, finely grated
For the soup:
4cupsvegetable stock
1tablespoonsoy sauce, or tamari
3slicesfresh ginger root
3whole star anise
1clovegarlic, thickly sliced
1fresh lemongrass stalk/bulb, sliced
1teaspoonsesame oil
½-1teaspoonchilli oil
1spring onion, (scallion) finely sliced
Instructions
For the wontons:
Dry excess moisture from the tofu with kitchen towels, then add to a mixing bowl and mash with a fork until a mince-like texture.
Reserving the soaking liquid, drain and squeeze excess moisture from the shiitake mushrooms. Finely chop and add to the mixing bowl. You can start the soup now so that it's cooking while you continue making the wontons.
To continue with the wontons, add finely chopped coriander (cilantro) and garlic chives, grated ginger and soy sauce.
Mix well.
Lay out the wonton wrappers and put about a tablespoonful of filling mixture in the middle of each one.
Using a pastry brush, or your finger, wet one half of the exposed wrapper and fold on the diagonal to seal well. Carefully squeeze around the filling to ease out any air bubbles. Join bottom corners by wetting one and sticking together.
Set aside until ready to cook. They can stay on the bench if you're cooking now, otherwise cover and refrigerate for a few hours, or freeze to use at a later date.
For the soup:
Put 4 cups of vegetable stock in a large saucepan, along with the reserved mushroom soaking liquid, an additional cup of water, and the soy sauce, ginger, garlic, star anise and lemon grass.
Bring to a low simmer and let the flavours infuse for about half an hour.
When you're ready to cook the wontons and serve, strain the broth through a fine sieve and discard the ginger, star anise and lemongrass.
Return the broth to the saucepan and add sesame oil and chilli oil (less if you don't like spicy food, or more if you love it).
Bring to a medium heat - more than simmering but not a rolling boil. Add wontons in batches and cook for three minutes. Use tongs or a slotted spoon to remove wontons to serving bowls and repeat to cook the rest.
Once wontons are all cooked, pour broth evenly over wontons in each bowl. Garnish with spring onions and eat immediately.
Notes
Serve with your favourite Asian greens, such as bok choy, choy sum or gai lan (or broccoli or broccolini if that's what you have in the fridge).If you're looking to reduce the fat content, you can reduce or omit the sesame and chilli oils, and replace with chopped fresh chilli.