• In a small bowl, whisk the vegan egg and ¾ cup (180 ml) of the water until thick and creamy. 
• In a large mixing bowl, whisk the flour and salt together until combined. Add the egg and fold until combined. Add 1 tablespoon (15 ml) of the remaining ½ cup (120 ml) water at a time until the dough forms a solid ball. Don't over water or it will be sticky. Cover the bowl with a towel and let it rest for 15 minutes. 
• On a floured surface, knead the dough for 5 minutes and pat it into a ball. Put it in the bowl and cover it. Let it rest for 30 minutes. 
• Divide the dough and roll out one section on a floured surface until it's paper thin. You want to roll it until it's just about to become translucent. Cut into a 4-inch (10-cm) circle with a cookie cutter. Repeat with the rest of the dough. 

Cranberry-Orange Dipping Sauce

• In a small sauce pan, bring the cranberries, orange juice, and sugar to a rolling boil.
• Once boiling, bring the temperature down to a simmer and allow the cranberries and orange juice to cook for twenty minutes.
• Add the salt and stir until well combined.
• Place a strainer above a bowl and put the cranberries and orange juice mixture in the strainer.
• Stir the cranberry mixture in the strainer until all the juices have fallen through the strainer.
• Set the sauce aside.

FOR THE WONTONS

Stuffed Wontons

• In a medium sized skillet, heat 1 teaspoon of oil on medium-high heat.
• Once the oil is heated, add the mushrooms, shallots, garlic, and rosemary. Sauté until mushrooms are browned, approximately six min.
• When the mushrooms are done browning, put them in a bowl with the ricotta, salt, and pepper. Mix until well incorporated.

TO MAKE THE WONTONS

• Lay the wontons on a well-floured surface.
  
• Put a tablespoon of the filling in the middle of each wonton.
  
• We the outer edges of the wonton and lightly brush the edges of the wonton with water to make it sticky so it will stay closed. Pinch one side of the wonton, then the opposite side, then for the last fold, pull the middle part of the other side of the wonton towards the center and pinch closed. See the photos in the post for a visual.
  
• Heat the oil in a large skillet on medium high heat. Make sure that the oil is approximately ¾ inch to 1 inch high.
• When the oil is hot (do not add the wontons unless the oil sizzles when you add a pinch of dough to test), carefully add the wontons in batches making sure that they do not touch each other.
• Turn the wontons after about 2 minutes in the oil or until golden brown in color. Do the same with the second side then remove and place on a paper-towel lined plate.
• Repeat the above instructions until all the wontons are fried.