Baked Kimchi Wontons

This is my new favorite appetizer. And may I just say, Asian cultures make the best appetizers in the world (sorry Americans, Italians, and Mexicans). I don't want to toot my own horn, but these are amazing.

1 package extra firm tofu, crumbled
3 Tbsp. shoyu or tamari
3/4 c. minced Kimchi, homemade or store bought
1 tsp. toasted sesame oil
4 scallions, thinly sliced
1/2 a medium red or white onion, minced
8 oz. crimini or shiitake mushrooms, diced
About 18 oz. eggless pot sticker wrappers, about 1 1/2 packages
2 Tbsp. non-dairy milk
2 Tbsp. toasted sesame seeds (or black), to garnish, optional
Sweet chile garlic sauce for dipping

1) Crumble the tofu into a mixing bowl with your fingers and then smash it up with a fork or potato masher. Mince and add the kimchi and the shoyu and set aside.

2) Heat the sesame oil in a saute pan and add the scallions, minced onion and mushrooms. Saute over medium heat until soft, about 5-7 minutes.

3) Add the sauteed vegetables to the tofu mixture and mix well.

4) Take a wonton wrapper and wet the entire circumference with your finger dipped in water. Add about 2 tsp. of the tofu mixture to the bottom half of the wrapper. Fold the wrapper over the mixture, forcing the mixture to stay in the wrapper, and seal the edges by pressing it down with a fork. Repeat until the mixture is used up.

5) Place the finished wontons onto the prepared baking sheets. Rub the tops of the stuffed wontons with a finger dipped in non-dairy milk and then sprinkle the sesame seeds over the tops of the wontons.

6) Bake for 15-20 minutes until just golden brown. Transfer to a serving platter and serve with sweet chile garlic sauce for dipping.

This makes about 10-12 appetizer servings.