4 Servings 40 min Cook
24 Wrapper, wonton (3-1/2" square) Wonton Wrappers
1 1/4 Mushrooms Mushrooms
2 Cup Water
4 Oz Tofu
2 Cloves, minced Garlic
1 Tsp Ginger Root
1 Tbsp Soy Sauce
1/2 Tsp Sesame Oil
1 Medium (4-1/8" long) Scallions
1 Cloves, minced Garlic
1 Tsp Ginger Root
4 Cup Organic Vegetable Stock
1 Tbsp Rice Wine Vinegar
3 Tbsp Soy Sauce
2 Cup, shredded Cabbage
2 Medium (4-1/8" long) Scallions
For the wontons: Bring 2 cups of water to a boil.
Remove from heat and add the dried shiitake mushrooms.
Allow to rehydrate for 30 minutes.
Once re-hydrated, chop mushrooms into small pieces.
Reserve mushroom soaking liquid and set aside.
Place tofu, 1 teaspoon grated ginger, and 2 garlic cloves in a food processor and pulse until coarsely ground.
Place tofu in a bowl and add the chopped mushrooms, 1 tablespoon soy sauce, 1/2 tsp sesame oil, and 1 chopped green onion.
Take one wonton wrapper and lay it out in a diamond shape in front of you.
Place 1 teaspoon of the filling in the middle of the wrapper, dip your finger in a little water and moisten the top two edges of the wrapper.
Fold the bottom corner up to meet the top corner, making a triangle.
Gently press down on the filling to squeeze out the air, then press the edges together to seal.
Take the left and right sides of the triangle and pull them down and towards each other, making a loop at the bottom of the wonton.
Moisten the edges and press to seal.
Repeat until all of filling has been placed in wrappers.
To make the soup: Combine the vegetable stock and mushroom soaking liquid in a large pot and bring to a boil.
Add the rest of the chopped/grated garlic and ginger.
Add the wontons and reduce the heat to a simmer.
Simmer until the wontons float, about 5 minutes.
Remove from heat and stir in the rice vinegar, rest of the soy sauce, and cabbage.
Serve in bowls garnished with green onion.
