Vegetable Wonton Soup
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
12
- For the wonton dough
- 2 cups all-purpose flour
- ½ tsp salt
- 1 egg (beaten)
- ½ cup water
- For the filling
- 5 ozs firm Tofu (crumbled)
- 6 dried shiitake mushrooms (soaked, drained and roughly chopped)
- 1 scallion (finely chopped)
- 1 Tbsp freshly grated ginger
- 1 clove garlic cloves (crushed)
- 1 Tbsp soy sauce
- 1 Tbsp Rice vinegar
- 1 Tbsp Corn starch
- For the broth
- 3 ½ cups vegetable stock
- 3 Tbsps soy sauce
- 1 tsp sugar
- 2 Tbsps sesame oil
- 1 Tbsp Rice vinegar
- 2 scallions (finely sliced)
- 1 tsp ground Black pepper
Product recommendation
The wontons may be frozen before being added to the broth.
Shop-bought wonton wrappers may be used instead of making your own dough.
Preparation steps
1.
For the wontons, mix the flour, salt, egg and water in a mixing bowl until you have a smooth dough. You may need to add a little more water but be careful the dough doesn't become too wet. Turn the dough onto a floured board and knead for 10 minutes then place in a clean bowl, cover and leave to rest for 30 minutes.
2.
For the filling, mix all the ingredients together and set aside until you are ready to make the wontons.
3.
For the broth, place all the liquids in a large pan, bring to a simmer then remove from the heat.
4.
To make the wontons, turn the dough onto a floured board, knead it gently then roll it into a cylinder and cut into 12 pieces. Roll each piece as thinly as possible and cut into neat circles about 5" / 12cm diameter.
5.
Place a little of the filling just off centre on each circle of dough, moisten the edges with a little water then fold over the dough to make a half moon-shaped parcel. Gently press the edges together to make a good seal. Repeat with the remaining dough and filling, covering the dough you are not using with a clean cloth to prevent it drying out.
6.
To cook the wontons, bring a large pan of salted water to the boil then drop in the wontons and cook 3-4 minutes or until they float to the surface. Remove with a slotted spoon and place into warmed serving bowls. Cook the wontons in batches to prevent them sticking together.
7.
Reheat the broth to boiling then ladle into the bowls, scatter over the sliced spring onions, sprinkle with a little black pepper and serve immediately.
