This is a really delicious, easy, and scalable recipe for all dim sum lovers!
You can use fresh or rehydrated shiitake for this recipe - remember to save your shiitake water for stocks and soups if you use rehydrated.
We used an air fryer but this can be easily modified to be deep fried in oil - just heat the oil and deep fry in batches until golden.
1 block silken tofu
2 tbsp sesame seed
Pack of wonton wrappers
2 heaped tbsp miso paste
500g of fresh shiitake (or 100g dried)
Garlic to taste (we used 3 cloves)
If using dried mushrooms, rehydrate them in advance and reserve the liquid.
Slice the mushrooms thinly and fry in sesame oil until they take on some colour.
Meanwhile, blend the garlic, silken tofu, miso, and cracked black pepper.
Mix the tofu mixture with the mushrooms and add a dash of sesame oil and the sesame seeds. Taste the mixture to check seasoning.
Stuff the wontons by taking a wonton wrapper in your hand and wetting the edges with your finger dipped in water.
Add about a teaspoon of filling in the middle. Fold it diagonally across the middle so it ends up as a triangle shape.
You can leave it like this, or embellish further by bringing the two bottom sides of the triangle together over the front and securing with a dab of water.
Cook in the air-fryer for 8 minutes in batches. I sprayed them with a little spray oil beforehand to stop them sticking and to get the golden bubbles.
Enjoy with your favourite dipping sauce!