Wonton Soup
Wonton Soup
Wonton soup has to be one of my favorites and I used to believe that making my own would not only be difficult but a mission. While it may take time to fold them all, it’s really not hard at all. The filling is traditionally made with pork so these are made with a vegan plant based pork. There are a few companies who make a pork option but you can easily use all veggies or add minced tofu for more texture. This recipe will make plenty of wontons, more than 4 servings worth so any leftovers can be frozen for future use. The recipe includes a broth but I also love the wontons with a simple chili oil sauce.
Serves 4 (makes about 45 wontons)
Filling Ingredients
1 package Plant Based Wonton Wraps
10oz (283g) Vegan / Plant Based Pork or Tofu, minced
8 Shiitake Mushrooms (fresh or rehydrated, reserve soaking liquid)
1 medium (150g) Carrot, chopped
2” knob Ginger, peeled & chopped
3 cloves Garlic, minced
3 Green Onions, chopped
2 Tbsp (30ml) Neutral Oil
1 Tbsp (15ml) Toasted Sesame Oil
1 Tbsp (15ml) Soy Sauce (divided)
2 tsp (10ml) Shaoxing Wine (found in Asian markets)
2 tsp (10ml) Rice Vinegar
Salt & White Pepper to taste
Serve with sliced green onions and sauteed greens like baby bok choy.
Broth Ingredients
3 cups (709ml) Vegan Chicken or Vegetable Broth
1 cup (236ml) reserved Mushroom or fresh Water
2 “ knob of Ginger, mashed
2 cloves Garlic, mashed
1 Tbsp (15ml) Shaoxing Wine
1 Tbsp (15ml) Toasted Sesame Oil
3-4 Shiitake Mushrooms (fresh or dried)
1 Green Onion, sliced
Dried Mushrooms
If using dried shiitakes, you can cover them with hot water and rehydrate for 30 minutes before using or cover with cold water and refrigerate over night. The overnight method results in more flavorful and juicer mushrooms. Reserve the water from either method to use in the broth.
Optional for Noodle Soup
cook 1 package of thin noodles and add 1/4 to each bowl along with a mushroom or two from the broth.
Directions
1.Heat 1 Tbsp neutral oil in a large skillet on medium heat. Sauté the vegan / plant based pork (or minced tofu) along with 1/2 Tbsp soy sauce, cooking wine, rice vinegar and season with white pepper. Cook for 5 minutes stirring occasionally. Remove from the pan and set aside.
2.In the same pan, heat the remaining tbsp of neutral oil and sauté the carrots, mushrooms, garlic and ginger for about 5 minutes or until the vegetables are slightly softened but not over cooked. See note about dried mushrooms.
3.Add the cooked vegan pork, sautéd vegetables and 1 tbsp of toasted sesame oil to a food processor. Pulse until the mixture is finely minced. Check for seasoning and adjust with salt & white pepper if necessary. Set aside.
4.Start the broth by combining the vegan chicken broth, mushroom water, mashed ginger, mashed garlic, shaoxing wine, shiitake mushrooms, sliced green onion and toasted sesame oil. Bring the mixture to a boil and immediately turn down to low, cover and let simmer while you fold the wontons.
5.Wonton wrappers can dry out pretty quickly, so keep the wrappers covered with a lightly damp cloth. Take a single wonton skin and place it on a clean dry surface or in the palm of your hand. Dip a finger in a shallow bowl of water and wet the edges along the wrapper.
6.Scoop a generous tsp of the filling and place it into the center of the wrapper. Fold a corner over to meet the opposite corner forming a triangle. Squeeze the edges together making sure to remove any air trapped inside.
7.Hold each of the long corners of the triangle in opposite hands. Dab a small drop of water on the top side of one corner and the under side of the other. Cross the corners until they meet and gently squeeze them together. The final shape will look kinda like a hat, boat or diamond. See pictures. Continue folding wontons until all of the filling is used up. Place the wontons on a dry surface and keep covered with a lightly damp cloth. You can also set them on a baking sheet in a single layer and place in the freezer. Once frozen, transfer to a container or freezer safe bag for future use.
8.Cook the wontons either fresh or frozen by bringing a large pot of water to boil. Cook the desired number of wontons per serving (for soup 5-6) for 3 minutes. Place the cooked wontons in each bowl and ladle over just the broth. Serve with sliced green onions and sautéed greens.
