New Holland Mushroom Wontons

Mushroom Wonton

This is my version of ravioli!!!!! A lot spicier and a great vegetarian option.


2 red onion

3 x bunches garlic chives

1 x pkt (500gm) firm tofu

2 x eggs

200 grams shitake mushrooms

200 grams swiss brown mushrooms

Wonton skin

½ cup plainflour


Sauce Ingredients:


Korean chilli powder

Minced garlic





1 x brown Onion

Birds eye chilli

Chinese cabbage

Spring onion

1 x saffron thread (optional)

What to do:

Dice the onion, chives, and both mushrooms varieties finely and put in a mixing bowl. Then in a blender put the tofu and eggs and blend until it becomes a smooth paste and mix together with the vegetables.

Now to assemble the wontons.

In one hand put one wonton wrapper and place in the middle one teaspoon of the mixture, carefully with the other hand dot water around the edge of the wrapper, then place a second skin on top of the other and press the edges down firmly so they are sealed.

Then on an already prepared tray sprinkled with the plain flour place the wontons one by one as you make them.

To make the sauce finely chop the onion, chilli, Chinese cabbage and spring onion. Put the oil in a saucepan and when ready put in the chilli powder and garlic reducing the heat and fry until the colour appears bright red. Now add the sugar, salt, pepper, onion, chilli, cabbage and spring onion and water and boil for 30 minutes then reduce the heat and simmer for 15 minutes and add the saffron thread.

Now it’s time to cook the wontons, so in a large fry pan heat the oil on a medium heat and add the wontons in batches of 6 until they are browned on each side, then add 2 ladels of the sauce and simmer for 2 minutes.

Time to eat, this is a great entrée for your next dinner party or for your vegetarian friends!