Won Tons for Soup - Vegetarian

• 40 wonton skins
• 4 dried shiitake mushrooms
• 14 cup celery, small dice
• 12 cup napa cabbage, small dice
• 3 garlic cloves, minced
• 12 inch fresh ginger, minced
• 2 teaspoons canola oil
• 3 scallions, chopped
• 34 teaspoon soy sauce
• 18 teaspoon kosher salt
• 13 cup dried tofu (the pressed, spiced variety)
• 3 12 ounces Lightlife Gimme Lean ground beef (1/4 tube)
• 1 12 teaspoons cornstarch

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

wonton skins, shiitake mushrooms, celery, cabbage, garlic, ginger, canola oil, scallions, soy sauce, kosher salt, pressed, lightlife, cornstarch

Taken from www.food.com/recipe/won-tons-for-soup-vegetarian-411087 (may not work)