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Wonton dumpling soup ‘馄饨汤’ to start your Monday?
Hello friends, I have finally perfected my wonton, the shape and filling is just what I needed, yay?! I made a batch last time but didn’t get into this feed, it was too big? Wonton is a smaller version of dumpling, so all ingredients need to be finely chopped. ?
Recipe (yields 30-40 wontons)
Ingredients:
~ 1 package wonton wrapper (used Myojo), thaw at room temperature
~ 3 cups of Napa cabbage, julienned ~ chopped: 1 ?, 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 my stories 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.? Let me know if you have any questions and have a great #meatlessmonday ?
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#woonheng
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