Monday, 4 May 2009

Vegetarian Wonton Soup

Vegetarian Wonton Soup

I possibly feel like making this right now. It is delicious.
And, what I mean by "vegetarian" is simply that I used mock ground "beef" (I have also used mock ground "chicken") instead of the real deal. Maybe I can think up a yummy vegetable version.
Really, this soup is so good. Especially with the cabbage, which you don't find in traditional wonton soup. You could leave it out of you want, but I think it really adds to it.

Missus Mustard's Wonton Soup

Serves 2-4

For the wontons:
about 14-16 wonton wrappers (for as many dumplings as you want) (I found mine in the freezer section of Buy-Low)
1/4 of a package of Yves Original Veggie Ground Round
2 tsp dried chives
1 spring onion, white & green parts chopped
salt & pepper

For the broth:
1/2 head of a small savoy cabbage, cut into strips
3 c (ish!) of water
1 tbsp soy sauce
1 tsp sesame oil
enough vegetable bouillon to make the water salty enough for your taste
sprinkle of dried chives
pepper (optional)

1. Thaw wonton wrappers in the fridge the night before.
2. Put cabbage and sesame oil into a pot and let cook for 1-2 minutes, until just beginning to wilt. Add the rest of the broth ingredients and bring to a boil, then reduce to a simmer.
3. Mix all ingredients for the wontons (except the wonton wrappers) in a small bowl.
Place a teaspoon of mixture in the centre of a wonton wrapper, bring in opposite corners of the wrapper over the filling and pinch the wrapper together at the top. Get it? Then squish the top all together so nothing can spill out and so it looks like a little candy in a wrapper. **
4. Do this with all wrappers and filling.
5. Bring a pot of slightly salted water to a slow boil.
6. Add the wontons in carefuly and take them out with a slotted spoon once they float to the top.
7. Place the wontons in the broth and serve.

** Next time I will try wetting the edges a bit with water on my finger to help them stick together. I think this will really help a lot.

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