Mushroom-Chive Wontons

Drain tofu and crumble it into a large bowl. Mix in mushrooms, wine, sesame oil, Sriracha, rice wine vinegar, light soy sauce, ginger, salt, white pepper, chives, cilantro and eggs until all combined.

Place a large teaspoonful of mixture in the center of each wonton wrapper. Wet the edges of the wrapper with a little water and fold in half to make a triangle. Seal the edges. Then wet the corners with a bit of water and stick them together underneath to form a semi-circle with the third point of the triangle pointing up (see related blog link for photos).

If you want to freeze them, put them all in a single layer on a baking tray until frozen, then portion into bags or containers.

Steam the the wontons in a steamer over a pan of simmering water for 5–6 minutes until cooked through.