Instructions: Mix water, wine, soy sauce and cornstarch in a bowl. Heat 1 Tb oil in wok over medium-high heat (add more as needed during cooking). Stir-fry ginger and garlic in hot oil for 30 seconds. Add carrot and sprouts; stir fry for 1 to 1 1/2 minutes or until crisp-tender. Remove from wok. Heat 1 Tb oil in wok. Add tofu. Stir fry. Remove. Stir sauce; pour into center of wok.

Cook and stir until bubbly. Cook and stir 1 minute more. Return tofu and vegetables to wok. Stir to coat with sauce. Remove. Salt to taste. Cool.

Fill wonton wrappers with mixture and wrap.

Note: For soup, you wont do this part. I include it for completeness.

Heat 1 1/2 to 2 inches cooking oil in wok or pan to medium-high. Fry, a few at a time, in hot oil until golden, turning once. Remove from oil.

Drain on paper towels. Keep warm in a 300 degree oven while frying remaining food. Serve warm with sweet-and-sour sauce or Chinese mustard.

Note: The original recipe calls for meat. I suggest tofu but Ive never cooked with it. The original recipes can be found at and the vegetable substitution is just fine. I minced my carrot, scallion, bean sprouts, mushroom, pepper, daikon, pak or bok-choy, all fine before stuffing the won tons. be gentle the noodles are soft and breakable.

Following is a recipe for wonton soup that I have "vegetised" by removing the meat ingredients and substituting. Id be interested to know how it works.

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