Also, sadly, this is not gluten free so I wasn't able to partake in the eating of them. I was told, though, that this batch was some of my best. Go figure.
-4 tsp cornstarch
-Wonton wrappers (round or square)
The xiao xing cooking wine is not imperative but I find it just "makes" the flavour like I remember it.
Mash the tofu and veggie ground round. I like to use a pastry knife, it's fantastic for mashing anything. Mix in all the rest of the ingredients and mash some more!
Put a small spoonful onto one of the wonton wrappers and wet all four edges with your finger dipped in some water. Fold over into a triangle and press tightly until the sides are sealed. Too much "stuff" and you'll never get it sealed. Then they explode in the water when cooking. Not good!
Place under a clean moist tea towel while stuffing and waiting.
They refrigerate well but only pre-cooked. Store in a container layered between moist paper towel. Don't let them stick to each other or they become permanently stuck.
Throw them in boiling water for maybe 5-7 minutes. Remove with slotted spoon.
You can dip them in soy sauce, rooster sauce (HOT sauce), hoison sauce (my favourite) or no sauce... a combination or whatever! The insides are pretty much negligible for carb count and the wonton wrappers are 4g carbs each so I estimate maybe 6g carbs each. Sauce choice may effect that also.