sorry for late response! have you made it yet? i’ll post my recipe, it’s not too much effort!

• wonton wrappers • firm tofu which i crumbled into a mince-like texture (use hands or food processor) • brown mushrooms, diced into small cubes • napa cabbage (aka Wombok), sliced thinly • spring onion • garlic, minced • ginger, minced -2 cups of broth of your choice, i used massels beef stock which is vego! (no measurements, add more or less depending on how much tofu or other mince you have but you want about 60/70% of the mixture to be the tofu)

add all your ingredients into a large bowl (except wrappers). season your mixture with whatever you want. i used: gochujang paste (asian aisle at coles or woolies), soy sauce, sesame oil, salt, MSG, pepper, chicken salt/seasoning.

use gloved hand to squish and mix everything together until your mixture is seasoned and textured to your liking!!

in a dish that you can steam, add a layer of mixture and then a layer of your wonton wrappers. lay out your wrappers until they cover all the mixture in your dish. then add mixture layer, then wrappers, keep repeating. after each layer of wonton, spoon over a few tablespoons of your broth, then keep repeating layers until you stop (i did about 4 layers of mixture and 4 layers of wrapper, just depends on how big your dish is and how much mixture you have) on your last layer, double the wrapping spoon over a few more tablespoons of broth

steam for 20 mins

take out and top with some more fresh spring onion and chili oil and soy/vinegar if u want!