Vegetarian Wonton Soup [in 5 Easy Steps]

There are two versions to this soup. The first is the method I came up with and use as my numero uno. The second is a faster, easier version, which is pretty much standardized.


HOW I MADE IT

-Follow ingredient list & step by step instructions to fill and fold wontons here

-2 large pimientos/chilies chopped

-1 stalk finely chopped chives

-3 thin slices of fresh ginger

-1 bunch of chopped bakchoy spinach/patchoi

-2 tbsp sesame oil

-6 cups water

-dash of salt

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1. Heat sesame oil in a deep saucepan on high heat until it starts to smoke. Add ginger, pimientos, and spinach and stir-fry for 2-3 mins.

2. Add water and a dash of salt and leave to boil. You can use this time to fill and fold the wontons (I used 12 for this recipe).

3. Picking up wontons by the ends, add them one by one to the boiling water, and cover for 15-20 minutes.

4. Remove from heat, stir, and re-cover, leaving to steam in the heat of the pan for five minutes.

5. Garnish with chopped chives and serve plain or with sauces like hot peppersauce and soy sauce.

Easy version (Haven't tried this way yet, so don't hold me to it!):

1. Boil 4-6 cups of hot water or vegetable broth/stock.

2. Add wontons and boil until cooked.

3. Remove from heat.

4. Garnish with chopped chives.

5. Dish out wontons with a slotted spoon, adding stock to serving bowls after.


Happy eating!

Deep-Fried Vegetarian Wontons

HOW I MADE IT

Makes 2 dozen wontons

I pack of eggless wonton skins

1/4 cup tofu/bean curd/soya chunks/ any vegetarian meat substitute finely chopped or blended(I used 5 vegetarian fried shrimp)

3 tbsp blended green seasoning (culantro, cilantro, etc.)

1/4 tsp minced garlic

2-3 large pimientos/chilies finely chopped

salt & pepper to taste

blended hot pepper to taste (optional)

saucer of water

floured surface

oil for deep frying

1. Combine shrimp or any vegetarian product, green seasoning, garlic, salt, pepper, and hot pepper (optional) in a medium sized bowl. Mix and leave to set in for ten minutes.

2. Place a wonton skin on a floured surface and add 1/2 to 1 tsp. of the mixture.

3. With your fingers or a brush, glaze the lengths of two adjacent sides with water.

4. Fold the wonton over the mixture diagonally (it should lap over in a triangular shape), pressing firmly along the sides to seal the mixture inside.

5. Firmly holding the two ends on either side of the widest length (where you folded it in half), pull them together, allowing the center to bunch up like a nurse's cap.

6. Wet the top of the tip of one of the ends, facing you, and firmly press the other end down on top of it.

7. Place on a floured tray or clean cloth while waiting for the oil to heat up.

8. Deep fry in a deep saucepan on high heat for 3-4 minutes per side or until golden brown and place on paper towels to remove excess oil. Serve while hot with a dipping sauce of your choice or a ketchup, soy sauce, and blended peppersauce combo or sweet & sour sauce.

Happy eating!