Umami Bomb Mushroom and Tofu Parcels

Instructions

1. 1

   Finely chop the shiitake mushrooms, mince the garlic and ginger. Chop the green onions, separating the white and green parts.

   ~5 min
2. 2

   In a mixing bowl, combine the chopped mushrooms, crumbled silken tofu, minced garlic, minced ginger, white parts of green onions, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Mix well.

   ~5 min
3. 3

   Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the filling into the center. Moisten the edges of the wrapper with water and fold into a desired parcel shape (e.g., half-moon, pleated). Repeat with remaining wrappers and filling.

   ~10 min
4. 4

   In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, rice vinegar, remaining 2 teaspoons of sesame oil, and 2 tablespoons of water to make the dipping sauce. Set aside.

   ~2 min
5. 5

   Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Carefully place the parcels in the pan, ensuring not to overcrowd. Pan-fry for 3-4 minutes per side, until golden brown and crispy.

   ~8 min
6. 6

   Remove parcels from the pan and drain on paper towels. Repeat with remaining parcels, adding more oil as needed.

7. 7

   Serve the hot parcels immediately with the prepared dipping sauce and the green parts of the green onions as garnish.