Heat 1 Tbsp neutral oil in a large skillet on medium heat. Sauté the vegan/plant-based pork (or minced tofu) along with 1/2 Tbsp soy sauce, cooking wine, rice vinegar and season with white pepper. Cook for 5 minutes stirring occasionally. Remove from the pan and set aside.

In the same pan, heat the remaining tbsp of neutral oil and sauté the carrots, mushrooms, garlic and ginger for about 5 minutes or until the vegetables are slightly softened but not over cooked. See note about dried mushrooms above.

Add the cooked vegan pork, sautéd vegetables and 1 tbsp of toasted sesame oil to a food processor. Pulse until the mixture is finely minced. Check for seasoning and adjust with salt & white pepper if necessary. Set aside.

Start the broth by combining the vegan chicken broth, mushroom water, mashed ginger, mashed garlic, shaoxing wine, shiitake mushrooms, sliced green onion and toasted sesame oil. Bring the mixture to a boil and immediately turn the heat down to low, cover and let simmer while you fold the wontons.

Wonton wrappers can dry out pretty quickly, so keep the wrappers covered with a lightly damp cloth. Take a single wonton skin and place it on a clean dry surface or in the palm of your hand. Dip a finger in a shallow bowl of water and wet the edges along the wrapper.

Scoop a generous tsp of the filling and place it into the center of the wrapper. Fold a corner over to meet the opposite corner forming a triangle. Squeeze the edges together making sure to remove any air trapped inside.

Hold each of the long corners of the triangle in opposite hands. Dab a small drop of water on the top side of one corner and the under side of the other. Cross the corners until they meet and gently squeeze them together. The final shape will look kinda like a hat, boat or diamond. See pictures. Continue folding wontons until all of the filling is used up. Place the wontons on a dry surface and keep covered with a lightly damp cloth. NOTE: You can also set them on a baking sheet in a single layer and place in the freezer. Once completely frozen, transfer to a freezer safe container or bag for future use.

Cook the wontons either fresh or frozen by bringing a large pot of water to boil. Cook the desired number of wontons per serving (for soup 5-6) for 3 minutes. Place the cooked wontons in each bowl and ladle over the broth. Serve with sliced green onions and sautéed greens.