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  • Author: Kevin Lee


  • ½ cup medium firm tofu
  • 2 tbsp leeks, chopped
  • 3 fresh shitake mushroom, chopped
  • ½ tbsp ginger
  • ¼ cup of cooked immi noodles
  • 1 tbsp soy sauce
  • ½ tbsp white pepper
  • 1 tbsp oyster sauce
  • 1 tbsp mirin (cooking wine)
  • 8 wonton wrappers
  • 1 tsp chilli oil


  1. In a bowl, mash the firm tofu. Mix in chopped leeks, shitake mushrooms, minced ginger, and  immi noodles
  2. Add soy sauce, white pepper, oyster sauce, and cooking wine to the filling. Stir until well mixed.
  3. Place one thumb-sized amount of filling on each wonton.
  4. Wet two sides of the wrapper with water and fold the edges over to form a triangle shape. Bring the corners together, sealing the edges.
  5. Put the rumplings in a bowl and let it boil for 3 minutes until they float.
  6. Serve with your favourite dipping sauce, such as 1 tsp of chilli oil and 1 tsp of soy sauce.