Homemade wonton soup! OMG! The wontons are filled with a juicy pork and vegetable filling that will knock your socks off. Served with a broth packed with Chinese cabbage, this dish is so quick and EASY to make.
30 Minutes. A fun little recipe that you will want to make over and over again.
150g Button mushrooms
3 Dried shiitake mushroom
1/4 Wombok (Chinese cabbage)
2 spring onions
1 litre Natural vegetable stock
3cm knob Ginger
16 Wonton wrappers
For the sauce
1.5 tablespoon Soy sauce
1.5 tablespoon Rice wine vinegar
Fill kettle with water and boil. Soak dried mushrooms in 1 cup of boiled water for 10 minutes. Remove mushrooms from water and keep mushroom water for soup. Very finely slice the cabbage.
Prepare & cook filling
Very finely dice the soaked mushrooms and fresh mushrooms. Grate the carrot. Finely slice the spring onion. Bring a fry pan to medium to high heat with a drizzle of olive oil. Sauté the mushrooms for 3 – 4 minutes until soft. Add the ginger and carrot. Cook for a further 2 – 3 minutes before adding the spring onions and a splash of water. Season with salt and pepper then simmer for 2 minutes until liquid has evaporated. Remove from heat.
On a dry, clean bench or chopping board, lay the wonton wrappers flat. Get a small bowl of warm water ready. Place a teaspoon of mixture in the centre of each wrapper. Wet around the edges then fold into a triangle, sealing in the filling.
Pour stock into a pot and bring to boil. Once boiling, add the water from the mushrooms, the ingredients for sauce and wontons. Cover and boil for 90 seconds. Remove lid and add the cabbage. Boil for another 30 seconds. Remove from heat and keep covered. Allow to rest for 1 minute.
Ladle soup with wontons and cabbage into bowl. Finish with remaining spring onions.
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