Ingredients

• ¼ lb Oh Micro! Pea Shoots (finely chopped)
• 40 g oyster mushrooms (finely minced)
• 70 g dry tofu / pressed tofu (finely diced or grated)
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• ½ tsp ginger (finely grated)
• ¼ tsp white pepper
• ½ tsp salt
• ½ package wonton wrappers (about 24 sheets)
• Broth or Dipping Sauce (for serving)

Instructions

1. Bring a pot of water to a boil. Blanch the pea shoots for 30 seconds, then immediately plunge into cold water. Drain and squeeze out as much excess moisture as possible with your hands or a cheesecloth. Finely chop the pea shoots.
   
2. In a medium mixing bowl, combine the chopped pea shoots, minced oyster mushrooms, and diced dry tofu. Add the soy sauce, sesame oil, ginger, white pepper, and salt. Stir thoroughly until well combined.
3. Place a wonton wrapper flat on your hand. Spoon about 1 tablespoon of filling into the center. Lightly moisten the edges of the wrapper with water. Fold the wrapper over to form a rectangle or triangle, pressing the edges securely to seal in the air. Bring the two bottom corners together, overlap them, and press with a drop of water to create a classic Shanghai wonton shape. Repeat for all 24 wontons.
4. Bring a large pot of water to a rolling boil. Gently drop the wontons into the water. Cook for 3–4 minutes until they float to the top and the skins become translucent. Scoop them out with a slotted spoon.
5. Serve in a light hot broth garnished with green onions, or toss with soy sauce and chili oil for a savory dry wonton dish!