Hearty dumplings soup, anyone?😋 ‘红烧馄饨汤’
Happy FriYay, friends. For those who don’t know me, I am a 🥟 lover & pleating them is very meditative to me, so I’m sharing another version of my favorite dish with you🥰
Recipe (yields 30-40 wontons)
~ 1 package wonton wrapper (used Myojo @jfcinternational thaw at room temperature, cold wrapper breaks easily😬)
~ Veggies: 3 cups chopped cabbage, 1 chopped carrot, 6-8 caps soften shiitake/black mushrooms
~ 3/4 cup of chopped tofu (pan fry 8oz firm tofu & season with salt)
~ 1 bunch of mung bean thread, soaked in hot water until soft, cut into tiny shreds
🍃Sauce: 3 tsp soy sauce/tamari, 1 tsp grated ginger, sesame oil, white pepper & salt to taste, & a handful of chopoed cilantro
✔️In a heated non-stick pan with 2 teaspoons oil, sauté carrots, mushrooms, tofu & cabbage for 2-3 minutes or until fully cooked through & season with a pinch of salt. Let cool, and drain out any liquid well. Then, place mixture in a bowl & add in sauce ingredients, mix until well combined. Adjust taste accordingly. 👀🎥 on how to wrap a wonton. Be sure to seal it completely.👌🏻
✔️Bring a pot halfway full to boil, then using a slotted spoon, carefully drop in wonton one by one, be sure not to cook all at once. Wonton is ready when it floats up & skin turns translucent. Place wontons in a bowl & ladle soup over, add blanched veggies, if you like & garnish with scallions, serve warm.
~ 1/4 cup ginger chunk, 3-4 cloves garlic (mashed), 1 medium Daikon (~1lb cut into chunks), 2 small carrots (cut into chunks), 8 caps of Chinese mushrooms (destemmed), 4 Roma tomatoes (cut into wedges), 6 cups veggie stock
~ Place spices in cheesecloth & tie it – 1 cinnamon stick, 8 cloves, 2-3 star anise
✔️Place all soup ingredients in a big pot & boil, turn to low-med and simmer for 2-3 hours. Remove spice bag halfway during cooking.
~ 3 tablespoons Sichuan hot bean paste, 2-3 tablespoons brown sugar, 3 tablespoons soy sauce, salt (if needed), 2 teaspoons mushrooms seasoning (optional). More hot bean paste for 🌶️soup.