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1
Soak shiitakes in 1/2 cup boiling water for about 15 minutes or until they are softened.
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2
Remove mushrooms from water and dice small (you can add the mushroom water to your soup stock for an earthier touch).
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3
Put the celery, cabbage, garlic and ginger in a small food processor and process until very fine.
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4
In a small skillet, heat the oil over medium heat.
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5
Saute the processed vegetables over medium low.
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6
You want to extract the water and soften but not brown them.
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7
Meanwhile, run the shiitakes and scallions through the food processor until minced fine.
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8
Add to the sauteing vegetables and cook a few more minutes.
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9
Then add the soy sauce and salt to the vegetables, remove from the heat, and set aside to cool.
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10
Coarsely chop the tofu and run it through the food processor until fine.
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11
Once the vegetables are cooled, add the ground tofu and Gimme Lean.
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12
Mix thoroughly.
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13
Sprinkle the corn starch over and mix well again.
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14
Fill your wontons: In the center of each won ton put about 1 teaspoon of filling.
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15
Wet two sides of the wonton.
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16
Fold the wonton in half, to a triangle.
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17
Working from the edges of the filing towards the outside edges, gently press the wonton skin closed and make sure the air is expelled.
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18
Pinch the edges sealed.
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19
Then wet one corner on the long side of the triangle, fold it to the opposite corner, and pinch them together.
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20
You should be left with a hat shape.
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21
To cook, bring unsalted water to a gentle boil.
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22
Put the wontons in gently and simmer for about 5 minutes.
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23
Remove from water with a slotted spoon, drain well and serve in hot stock.
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24
(See comments above).
