Winter Wonton Soup

Yay!! So ridiculously relieved that my blog is working again, and that I can get back to posting….I have so many goodies coming up for you guys!

Tonight I was feeling like dumplings, and then I kinda felt like soup – so I figured why the hell not have both. Ended up creating the most incredibly delicious dumpling filling, so much so that my sister scooped a whole heap in to a bowl and ate it as a salad. This recipe is really easy, packed with flavour, and perfect for a cold winter night (which sadly Melbourne has been experiencing a lot of)

Dumpling Ingredients: 

1/2 cup shredded bokchoy

1 1/2 cups chopped mushrooms (can use any mushrooms. I used portobello mushrooms as I didn’t have any exotic mushrooms left)

1 1/2 cups diced firm tofu

1/4 cup coriander

1/4 cup spring chopped spring onion

Large thumb of ginger

1/8 cup stock

1 tablespoon sesame oil

1 1/2 tablespoons soy sauce

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Place the bokchoy, spring onion, ginger, coriander, stock, sesame oil, and soy sauce in a food processor and pulse

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Add in the tofu, and mushrooms. Only pulse for a second or two, so that the mixture is combined, but not long enough that it has become a puree

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Note: You should still be able to see larger pieces of tofu, and mushroom

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Add 1 teaspoon of the mixture in to the centre of your dumpling wrapper. Dip your finger in a small bowl of water and wet the perimeter of the wrapper

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Fold the dumpling wrapper in half, and press down on the edges to ensure it is stuck down. Bring the corners of the dumpling together and press hard to join. If you’re finding that it wont stick, wet the corners and press firmly again

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Soup Ingredients: 

10 cups of boiling water

1 brown onion

2 thumbs of ginger

3 tablespoons ABC sauce

4 teaspoons stock powder

Ramen noodles

Sriracha sauce to taste

Spring onions to taste

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Fry the onion and ginger in a saucepan with a bit of oil

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Add in the rest of the ingredients. Taste the soup as you go, as these are estimates of the quantities I used, I ended up adding a bit more of each. You can also add in bokchoy, and carrot.

While the soup is simmering, steam you dumplings in a bamboo basket, and prepare the Ramen noodles

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To serve place some soup in a bowl, add the bokchoy, carrot, wontons, spring onion, and a squeeze of lime

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2 thoughts on “Winter Wonton Soup

  1. I do not have a bamboo steamer. Can I steam them in my steaming pan (it’s stainless steel) also I don’t have a food processor, can I just chop and mix?

  2. Pingback: Dumplings! | Daily Gluttony

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