Vegetarian WontonsI’d been trying to plan a dinner party with my friends Whitney & David for a few months now and we finally got it together over the weekend. We decided on a dim sum theme (David wanted to do a “seance” theme, but we’re holding off until we know exactly what he means by that) which happened to fit with the Chinese New Year. I made these wontons and some disastrous semi-congee. They made everything else – and my lord it was delicious. Thanks to Loryn, Laura, Jodi & Eric for joining in the festivities. A lot of sake was consumed. A lot of 90’s music was played.
1 package Extra Firm Tofu2 medium Carrots, peeled and shredded1 can Water Chestnuts, drained and finely chopped1 1/2 cups fresh Bok Choy, finely chopped1 Tbsp Toasted Sesame Oil2 Tbsp Soy Sauce1 clove Garlic, minced1/4 cup Scallion, thinly choppedSalt to taste
1 package square Wonton wrappers (typically contains 50-60 wrappers) Drain tofu. Slice 1 inch thick and layer between paper towels on a plate. Place weight (canned goods perhaps?) on top and allow to drain moisture for around 20 minutes. Chop into cubes and add to a medium-sized bowl. Add carrot, boy choy, garlic, sesame oil, soy sauce and scallion. Mix well. Salt to taste.To roll the wonton (I found this video very helpful), lay wonton wrapped on a flat surface. Spoon a small amount of tofu mixture into the middle of the wrapper. Wet the edges of the wrapper with water. Fold up lengthwise (again, the video!) and seal the edges – they should stick together. Wet the bottom two edges and fold upward to meet each other, sealing again. It will look like a little nurse’s cap! Continue with remaining tofu mixture & wontons. It’s back breaking work!Bring a pot of water to a boil. Poach wontons a few at a time for 2-3 minutes. Drain and serve hot with soy sauce.  
The rest of the spread (apologize for rushed photos.. I was ready to eat!)
 

Nurse’s cap and flower bud wonton shapes. Stuffed with tofu, carrot, bok choy , water chestnut and scallion.