VEGETABLE WONTONS
About 30 wontons; 4 to 6 servings
Heat in a large skillet over medium heat:
- 1 tablespoon vegetable oil
Add and cook, stirring, until the vegetables are wilted, about 5 minutes:
- 5 ounces shiitake mushrooms, stems discarded, caps chopped (about 1½ cups)
- 5 ounces button mushrooms, chopped (about 2 cups)
- 8 ounces firm tofu, drained and crumbled
- 2 green onions, chopped
- ½ cup thinly sliced napa cabbage
- 1-inch piece ginger, peeled and minced
Transfer to a bowl and let the filling cool. Season the filling, make the egg wash, fill, and fold as for Wontons.