Tofu, Wood Ear Mushroom & Chive Wontons in Chilli Broth

Directions

• On a large chopping board, roughly chop up the tofu, wood ear mushrooms, chives and green onions. Grate ginger and finely chop garlic.
• Using a medium fry pan, turn on the stove to low-medium heat. Add sesame oil. Add in garlic, ginger and wood ear mushrooms. Cook for 3 minutes. Add in tofu, soy, white pepper and green onions. Cook off for a further 2 minutes. Lastly add in chives and mix. Turn off heat.
• Remove from heat and either leave in the fry pan or place mixture into a bowl. Next combine the psyllium husk and water until it ‘gels’ together. Next, mix this into the wonton mixture. This helps bind it all together, similar to the texture of a minced pork or egg mixture you would typically find in a wonton. This is optional, but I find it helps create a smoother filling that is not too crumbly.
• Place a wonton wrapper on a clean, dry surface. Scoop about 1 teaspoon of the filling into the centre of the wrapper. Moisten the edges of the wrapper with water using your finger.
  Fold the wrapper in half to form a triangle, pressing the edges to seal. Bring the two bottom corners of the triangle together and seal with a dab of water to form the classic wonton shape. Repeat with the remaining wrappers and filling.
• Bring a large pot of water to a boil. Add the wontons and cook for 3-5 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and drain. Remember to use a medium heat here, to ensure not to have a ‘rough’ boil where the wontons may burst. A gentle simmer is perfect.
• Serve the wontons hot with the Chilli Broth and garnish with fresh herbs.