This is a lot of things look like wonton skins that aren’t wonton skins. We should take a little bit of time for a product review. Actual wonton skins or wrappers, usually come in stacks of 60 to 70 three-inch squares. Now, I dig the square shape because I think it’s versatile and easy to use. But if you just got to have round, look for Gyoza wrapper or Potsticker wrappers. They’re exactly the same thing as wonton wrappers only they’re round.

Now going up in size we got a spring roll wrappers and even larger egg roll wrappers. They’re not exactly the same recipe as wonton skins, they’re not as flexible and they’re harder to seal, so I don’t use this for a dumpling type applications. Moving on up we’ve got rice paper which is a brittle translucent cousin of the wonton skin. It’s ideal for steaming but you have to soak them before you use them and you don’t keep them in the fridge and they’re not interchangeable with wonton skins neither our Moo-Shu Shells which are usually called Chinese tortillas because they have so much in common with their—there’ll be our—at the border can tortilla bag you know what I mean. I’m sticking with this.

Now time to assemble the table for our vegetarian wontons. We have ½ pound of firm tofu cubed, ½ cup grated carrot, ½ cup shredded Napa cabbage, please but the napa stuff. Don’t use regular green cabbage, it won’t be the same. 2 tablespoons of scallions chopped fine, 2 tablespoons of finely chopped red pepper, 2 teaspoons fresh minced ginger, 1 tablespoon of fresh chopped cilantro, 1 tablespoon of soy sauce and 1 tablespoon of Hoisin sauce. This is a sauce you can find in the Asian section of your local Megamart. 2 teaspoons of sesame oil which you’ll find right next to the Hoisin sauce, 1 teaspoon of Kosher salt, ¼ teaspoon of black pepper, and one egg lightly beaten. This is just to bring the mixture together and keep it from falling apart inside the wrapper. Now we need to bring this together but unlike our previous filling we don’t want to squeeze this one up or else the tofu will fall apart. So lightly stir.

So we will remove the outer skin from our little safety spot but instead of only wetting two sides this time we will wet all four edges of the skin. About half a teaspoon of the tofu filling goes in the middle, fold to the opposing corners together then the other two corners together squeezing out the air and creating four seams. That’s it.

Our tofu dumplings are complete but we still have one pristine maneuver to accomplish and that is we got a—these pie tins or they will definitely stick to those wonton skins. I’m just going to give a little quick blast of no-stick spray and I’ll do this.

I like to set my little dumpling float in chicken broth but you can serve them however you like.