Step 1

If using frozen wonton wrappers, be sure to thaw it at room temperature.Be sure to completely thaw your wrappers and allow it to come to room temperature so they'll ne very pliable. This will make it easier to handle and work with the wrappers to make your worntons.

Step 2

Freeze your block of extra firm tofu at least overnight. No need to press.

Step 3

Be sure to completely thaw you’re tofu. Afterwards, press the tofu. The tofu will release a lot of water!

Step 4

Finely chop the chives. Then crumble the tofu.

Step 5

Heat a large pan over medium heat. Once hot, add in the oil. Saute the chives and tofu for 3-4 minutes. Allow any excess liquid from the tofu to evaporate. Season the mixture with vegetarian oyster sauce/stir-fry sauce, five spice powder, and salt. Mix well.

Step 6

Add in the corn starch and the mix well. This will help absorb any excess moisture and help bind the mixture together.

Step 7

Turn off the heat and transfer the filling to a bowl and leave to cool before using.

Step 8

You can watch the video for a complete step-by-step.Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers at room temperature so they’re pliable and won’t easily break.
Place 1 wrapper on a flat surface or on your palm.

Step 9

Dip your finger in the bowl of water and trace the edges of the wrapper.
Add 1/2 – 1 tbsp of the filling (note that the amount of filling will depend on the size of your wrapper and type of fold you’re doing).Press down the filling to pack it tightly.
Fold the wrapper into half until you have a triangle.
Carefully press down on the filling to remove any air pockets. Then seal the edges tight.

Step 10

Flip over the triangle. Carefully press down the centre of the triangle.
Dab one bottom corner of the triangles with water.

Step 11

Afterwards, bring both ends together.
 Press down both tips to seal well. Repeat this for the rest of the wrappers until you have all your wontons.

Step 12

While you work on each wonton, you can cover your made wontons with a towel to prevent them from drying out.

Step 13

IMPORTANT WONTON FOLDING TIP: Be sure to keep the sides/edges of the wrapper cleaning try not to get any of the filling on it. This way you'll be able to seal the wontons well. When filling gets on the edges of the wrapper, some of the oil will make it slippery and hard to seal the wrapper together.So the bottomline: keep the edges as clean as possible! :)

Step 14

Heat a large pot with water. Add a pinch of salt. Leave to boil over medium high heat. Once the water is boiling, add in 8-10 wontons, or depending on the size of your pot. 

Leave to boil for 2-3 minutes, moving around with a spoon to prevent the wontons from sticking to the bottom, until the wontons float and wrappers are translucent. 
Remove from the water and transfer to a large plate or bowl. Repeat this for the rest of the wontons.

Step 15

Don’t discard the water after cooking since it’ll be used for the broth.

Step 16

Mix the broth, chili garlic sauce, soy sauce, sugar, vinegar, sesame oil, and sesame seeds in a bowl. Feel free to adjust according to your desired taste. Pour over the cooked wontons. Enjoy while hot!If you want another dipping sauce instead of the chili broth, you can also check out my dumpling dipping sauce recipe here!

Step 17

Place wrapped uncooked wontons on a tray. Make sure there is enough space between each one so they don’t stick. Cover the tray/container. Leave to freeze for 3-5 hours until hardened before transferring to a container or bag.Make sure to seal the bag/container very well to prevent the wontons from possible drying up. Too cold temperatures can cause the wrappers to dry up and cause cracks.

Step 18

Boil the wontons directly from frozen, do not thaw.