20wonton skinsif frozen, defrost at room temperature for a least 2 hours
1cupsweet potatoboiled and mashed
3tablespoonsshredded nori sheets
1teaspoonseafood seasoningchoose a vegan one, see notes
1tablespoontamari soy sauce
Make wonton filling:
Heat oil in a pan. Add ginger. Cook for about 30 seconds.
Crumble tofu and add in. Sprinkle with the seafood seasoning.
Stir and cook for about 10 - 12 minutes until tofu starts to turn golden and lightly crispy on the outside.
At this point, add the mashed sweet potato. Mix well and let cook for another 2 - 3 minutes.
Add soy sauce. And lastly add shredded nori. Mix well and cook for another minute or two.
Remove from heat and let cool. Add salt to taste if required.
While filling is cooling, make the soup.
Add oil to a deep pan. Next add cumin and let roast in the oil for 30 seconds.
Add potatoes with 2 tablespoons water. Cover and let cook until almost soft.
Add butternut squash and cook until potatoes and squash are soft.
Transfer to a blender and process to a puree. You may need to add a little water. (You can also stick a hand blender in the pan and process).
Next add the broccoli florets, the paprika, maple syrup and lemon juice.
Simmer until broccoli are half cooked (I like to leave a bit of crunch in the broccoli). Lastly add mushrooms and simmer for another 5 minutes.
Add salt to taste.
Place a big deep pan of water to boil. You can either boil the wontons directly in the water or use a steamer rack in the pan to place them on and steam.
To fold wonton, place a little of the filling in the middle. Brush edges with a little water. Fold diagonally and glue edges together to securely enclose the filling. Then fold back the two opposite ends at the longest edge back onto each other. Glue in place with a little water.
Leave aside for a few minutes as you proceed on making the rest of the wontons until all filling has been used up.
You can make some extras if you have enough skins as wontons freeze well uncooked.
Depending on the size of the pan, place about 4 - 8 wontons at a time in the water or on the steamer rack. Boil or steam for about 10 minutes until skin is soft. Do not over-boil or wonton will start to disintegrate.
Remove wontons from water and place in a bowl or plate.
To serve, place wontons in a bowl, ladle with soup and garnish with herbs.