Step 1

Bring 2 cups of water to a boil. Remove from heat and add the dried shiitake mushrooms. Allow to rehydrate for 30 minutes. Once re-hydrated, chop mushrooms into small pieces. Reserve mushroom soaking liquid.

Step 2

Place tofu, ginger, and garlic in a food processor and pulse until coarsely ground. Place tofu in a bowl and add the chopped mushrooms, soy sauce, sesame oil, and green onion.

Step 3

You can use either square or round wrappers for this. Keep the remaining wrappers under a moist towel to prevent them from drying out.

Step 4

Holding one wrapper in your hand, place a couple teaspoons of the filling in the middle of the wrapper. Dip your finger in a little water and run it around the edges of the wrapper. Fold the bottom up to meet the top, enclosing the filling. As you do so, gently press down on the filling to squeeze out the air, then press the edges together to seal. Wet the botton two corners and gently pull them together and press them well.

Step 5

Keep your filled wontons under a moist towel to prevent them from drying out.

Step 6

Combine the vegetable stock and mushroom soaking liquid in a large pot and bring to a boil. Add the garlic and ginger. Add the wontons and reduce the heat to a simmer. Simmer for 5 minutes until the pasta is cooked.

Step 7

Remove from heat and stir in the rice vinegar, soy sauce, and cabbage. Serve in bowls garnished with green onion.