Vegetarian wontons in a steamer

Ingredients:

• 35-40 small sheets of wonton dough
• 220 g of firm tofu
• 0.5 cups carrots, grated on a coarse grater
• 0.5 cup shredded Chinese cabbage
• 2 tbsp finely chopped red bell pepper
• 2 tbsp finely chopped green onions
• 2 tsp. chopped ginger root
• 1 tbsp chopped fresh cilantro leaves
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tsp. sesame oil
• 1 egg, lightly beaten
• 1 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper
• Bowl of water + water for steamer
• Cooking spray for steamer

Preparation:

1. Preheat oven to 95°C.
2. Cut the tofu in half horizontally and place it between layers of paper towels. Place it on a plate, place another plate on top, and weigh it down with a weight (such as a 400g can of preserves). Let it rest for 20 minutes.
3. After 20 minutes, cut the tofu into 0.5 cm cubes and place in a large bowl. Add the carrots, cabbage, red pepper, green onions, ginger, cilantro, soy sauce, hoisin sauce, sesame oil, egg, salt, and black pepper. Stir gently to distribute the ingredients.
4. To form wontons, remove one sheet of dough from the package, covering the others with a damp cloth. Lightly brush the edges of the dough with water. Spoon 0.5 teaspoon of the tofu mixture into the center of the dough. Shape the wonton into the desired shape. Place it on a baking sheet and cover with a damp cloth. Form the remaining wontons in the same manner until all the filling is used up.
5. In a steamer, bring 1/4-1/2 inch of water to a boil. Lightly spray the surface of the steamer with cooking spray to prevent the wontons from sticking. Place enough wontons in the steamer so that they are not touching. Cover and steam for 10-12 minutes. Remove the wontons from the steamer, transfer them to an ovenproof dish, and place them in the oven to keep warm while you prepare the rest.