Wonton Dumpling Soup
Wonton Dumpling Soup ? A belly-warming dinner with savoury flavours and delicious greens.⠀
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Recipe⠀
(yields 30-40 wontons)⠀
Ingredients:⠀
~ 1 package vegan wonton wrappers, thaw at room temperature⠀
~ 3 cups of Napa cabbage, julienned ~ chopped: 1 carrot, 6-8 caps soften shiitake/black mushrooms, 3/4 cup of chopped tofu (used local fried tofu/ pan fry 8oz firm tofu & season with salt)⠀
~ 1 bunch of mung bean thread, soaked in hot water until soft⠀
~ 3 tsp soy sauce/tamari, 1 tsp grated ginger, sesame oil, oil, white pepper & salt to taste, & handful of chopped scallions⠀
~ blanched green veggies⠀
Soup – Homemade/veggie stock seasoned with scallions, fried shallots, & white pepper⠀
Place julienned Napa cabbage in a large bowl & gently massage it with 1 teaspoon of salt. Set aside for 10-15 minutes. Meanwhile, in a heated pan with 3 tsp oil, sauté mushrooms until fragrant, add in carrot, tofu, ginger & stir continuously for 1-2 minutes. Drizzle some sesame oil, add soy sauce, & cook until mixture is coated with sauce. Turn off heat.⠀
Using a cheesecloth or with your palms, squeeze all liquid out from Napa cabbage. Add Napa cabbage, tofu mixture, mung bean threads, chopped scallions in a bowl & mix until well combined. Season with white pepper, sesame oil and salt, if needed.⠀
(See @woon.heng’s IG story highlights for a video on how to wrap these).⠀
In a big pot with hot boiling water, slowly put in wonton one by one, do not clutter. Cook until wonton floats. Place wontons in a bowl & ladle soup over, add blanched veggies & garnish with scallions & white pepper. Serve warm.
