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Heat the oil in a large frying pan or wok over a medium-high heat
Add the garlic and ginger and fry for 30 seconds until fragrant
Add the tofu, mushrooms, and cabbage and stir-fry for 8-10 minutes until any moisture has cooked off
Tip into a bowl and leave to cool completely
Once cooled, mix through the spring onion, soy sauce, bouillon powder, white pepper, sugar, cornflour, water, sesame oil and MSG until well combined
Place a teaspoon sized amount of filling in the centre of the wrapper
Wet the edges with a little water
Push the filling downward through the base of the wrapper, pressing out any air and simultaneously squeeze the edges together firmly to seal
Repeat with the remaining filling and wrappers
Bring a large pan of water to the boil
Cook the wontons in batches for 3-4 minutes, until they float to the surface and the wrapper is translucent
Remove with a slotted spoon and drain well
Meanwhile, combine the chilli crisp, black vinegar, soy sauce, sesame oil and sugar in a small bowl
Toss the warm wontons through the chilli crisp sauce
Toss through the coriander too if using
Or simply or spoon the sauce and coriander over