Ready in 90 | Serves 2-4



1/4 cup Organic Tamari Soy Sauce

6 tbsp sichuan chilli oil (or substitute for regular chilli oil)


2 cups Organic White Flour, Stoneground

1 cup boiling water

2 tbsp cornstarch (for rolling)


1/2 block firm tofu, drained & crumbled

200g mushrooms, diced

1 tbsp ginger (minced)

1 medium onion (diced)

1 cup spring onion (chopped)

2 tsp white pepper

1/2 tsp salt

2 tbsp Organic Sesame Oil, Toasted


1. Make the Chilli Sauce – Combine all your Chilli sauce ingredients and mix well.

2. Make the wrappers – In a stand mixer, add all your ingreidnets and mix until have a rough ball shape. If you don’t have a stand mixer, combine your ingredients and knead.
Dust your work surface with the cornstarch and knead dough until smooth – this should take 10 minutes. Let the dough rest for 20 minutes.

3. While your wonton wrappers are resting, it’s time to make the filling. In a large skillet, heat over medium heat, add your sesame oil then cook ginger, garlic and onion until fragrant. Add mushrooms and cook until liquid evaporates. Add tofu, salt and white pepper and stir fry for another 1 – 2 minutes. Set aside and add spring onions to combine.

4. Make the wonton wrappers – Once rested, light dust your workspace with cornstarch and roll out the dough to your desired thickness. Roll into a rectangle shape roughly 50cm x 25cm, then cut into small equal squares.

5. To make the wontons – take a wrapper and add filling (roughly coin sized). Use your finger to coat the edges with a little water. Folder the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners together, use a little bit of water to stick them together.

6. Bring a large pot of water to boil, add wontons and cook until they are completely cooked through. Drain wontons and transfer to a bowl. Pour your chilli sauce dressing on top and serve.

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