Wontons in Red Chilli Oil | Jungle of Veggies

Ingredients

220g bok choy, roughly chopped

6 shiitake mushrooms, roughly chopped

200g firm tofu, mashed

2 tsp sesame oil

1/2 tsp white pepper

1/2 tsp mushrooms powder

1/2 tsp salt for marinating the bok choy

2 tbsp black vinegar

2 tbsp soy sauce

1-2 tbsp homemade red chili oil

1/4 tsp sesame oil

1/4 tsp white pepper

Oil for cooking

Chopped scallions

Toasted sesame seeds

Methode

Marinate the bok choy with 1/2 tsp salt and let it sit for 10-15 minutes. Squeeze out the water and set aside.
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Cook the tofu until the water evaporates. Add in 1 tbsp oil, cook mushrooms for 1 minute, then add in the bok choy. Cook for another 2 minutes and let it cool.
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Pulse the cooked vegetables in a food processor to chop into small chunks.
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Place a wonton wrapper on your palm, wet the edges and scoop the filling into the center. Press the edges to seal it and create a boat shape.
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Mix all the red chili oil sauce ingredients together.
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Boil the wontons until they rise to the surface. Cook for an extra minute.
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Remove the wontons from the boiling water with a slotted spoon and add them into the prepared red chili oil sauce. Pour the used hot broth over the wontons.
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Top with chopped scallions and toasted sesame seeds.