Soak shiitake mushrooms in hot water for 15-20 minutes. Drain and slice them thinly.

Heat ½ tablespoon of oil in a large non-stick pan. Add garlic and saute until fragrant, around a minute.

Add carrot next, cooking for 2-3 minutes.

Stir in cabbage and mushrooms. Cook for an additional 2-3 minutes until veggies are slightly tender. Allow vegetables to cool down slightly.

Add tofu along with cooked veggies and seasonings to a food processor.

Pulse for a few times, or until ingredients are finely chopped and the mixture is slightly clumpy. Then, stir in green onion. Your filling is ready to be used.

You can either fold wontons into bonnet or diamond shaped. I highly recommend taking a look at the step-by-step picture in the blog post before attempting to fold your wontons.

For both ways of wrapping, start by adding 2-3 teaspoons of filling to the center.

Then, wet 2 edges of the wrapper.

For the bonnet, fold the wrappers in half to create a rectangle. To make the diamond, fold the wrappers in half to get a triangle. Gently press to remove trapped air.

Then, dab one of the bottom corners with a little water. Gently bring 2 edges together, and pinch to seal.

You can now proceed with making vegan wonton soup or fried wontons.

Add all ingredients needed to make the soup in a pan and bring mixture to a boil.

Next, boil the wontons. You can either boil them separately in water, or in the broth itself. Wontons are cooked when they float to the top.

If using vegetables, blanch them in the broth until tender.

Serve it with broth and blanched vegetables.

Arrange them in the air fryer basket in a single layer, making sure they are not touching.

Lightly spray on some cooking oil, and cook at 200C/ 400F for 6-10 minutes, or until they are brown and crispy. You might need to cook them in batches, especially if you have a smaller air fryer.

Heat 2-3 inches of oil in a large deep pot until hot, or around 350F/ 180C.