INGREDIENTS

Mushroom + Tofu Filling 

6 Chinese cabbage leaves 

1 tbsp extra virgin olive oil

1 tbsp ginger, finely chopped

1 clove garlic, finely chopped

200g fresh mushrooms, finely chopped

100g silken tofu

2 spring onions, finely chopped

1 tsp tamari sauce

1 tsp sesame oil

Natural salt flakes

White pepper

36 wonton wrappers

Shiitake Broth

1/2 cup dried shiitake mushrooms

2 tsp organic vegetable stock or powder

1 spring onion, extra for serving

1-2cm ginger, sliced

1 tbsp tamari sauce

2 tbsp rice wine vinegar

METHOD

Bring 1.5L of water to the boil in a large saucepan.  

Place dried shiitake mushrooms in a bowl and cover with 250ml of the hot water. Set aside. 

Add cabbage to the saucepan and boil for 1-2 minutes. Remove from water and squeeze to remove excess moisture. Shred finely with a sharp knife.

Heat oil in a frypan over medium-high heat. Add ginger, garlic and fresh mushrooms. Sauté for 2-3 minutes until softened. Transfer to a bowl. 

Add cabbage, tofu, spring onions, soy sauce and sesame oil. Mix together gently. Season to taste with salt and white pepper.

Lay wrappers on a clean, dry bench. Add 1 tsp of mixture to the centre of each.  Brush edges with a little water. Fold over to create a triangle. Cross the two edges of the wonton together and seal with a little water.

To make the broth, add stock powder, spring onion and ginger to the saucepan. Boil for 4-5 minutes. Strain and return stock to saucepan. Squeeze water from shiitake mushrooms. Slice finely. Place in saucepan, along with the shiitake water. Add soy sauce and rice wine vinegar. Adjust seasoning to taste.

To cook wontons, poach for 2-3 minutes in simmering water. Transfer to bowls. Pour over hot shiitake broth and garnish with slices of spring onion.