These little parcels are packed with tofu and vegetables, then drenched in an ultra-savory sauce made from a mixture of chile oil, black vinegar, and soy sauce.
To make the filling, heat a large nonstick skillet and add the oil. Sauté the mushrooms and carrots for 1 minute.
To assemble the wonton, place a wrapper on your palm or a flat surface. Add a teaspoon of filling in the middle. Bring the edge closest to you to meet the opposite edge, forming a rectangle. Use your fingers to seal, pushing out the air bubbles as much as possible. Now turn around the rectangle upside down, so the sealed edge is facing you, and bring both pointy corners to cross over in the middle, yielding a hat.
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