Ingredients
Scale
- 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
Instructions
- In a bowl, mash the firm tofu. Mix in chopped leeks, shitake mushrooms, minced ginger, and immi noodles
- Add soy sauce, white pepper, oyster sauce, and cooking wine to the filling. Stir until well mixed.
- Place one thumb-sized amount of filling on each wonton.
- 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.
- Put the rumplings in a bowl and let it boil for 3 minutes until they float.
- Serve with your favourite dipping sauce, such as 1 tsp of chilli oil and 1 tsp of soy sauce.