Vegetarian Wonton Soup Recipe

Celebrate Chinese New Year with Vegetarian Wonton Soup made with homemade wrappers! You can also freeze the wontons to make for a quick meal.

Wontons are dumplings a kind of Chinese dumpling. Also spelt as wantan or wuntun and wenden. Wontons in China are commonly made in different styles. You can get wontons in East and Southeast Asian cuisines.

Wontons are commonly served in soup or fried. The wrappers to make the wontons are thin and hence take hardly any time to cook. The wontons are sold frozen or handmade and sold.

If like me you do not have access to wonton wrappers or wontons let us make some, easily. The best part about making your wontons is you know what I am stuffing.

Making wanton is not a tedious job as most of us assume if your wrappers are ready you will need 15-20 minutes maximum.

Making the Wonton soup can be divided into 4 parts

• Making the filling
• Making dough and the wrappers
• Filling the wrappers
• Finally cook the wonton.

This Chinese New Year I plan to make for our meals the Chinese Eggplant In Hot Garlic Sauce Recipe, D for Drunkard’s Noodles, Vegan Kimchi Noodles Recipe or Vegan Bao(Gua)Buns Recipe I will leave the choice to the girls.

None of us will refuse the side of Yummy Stir Fried Burnt Garlic Mushrooms. But we will have to shelve the idea of Vegetarian Fried Rice and Vegetable Balls in Schezwan Sauce till the girls come.

For a snack how about some Khapse/Khap Tse ~Indian State Arunachal Pradesh & Memories?

Contents:

• Vegetarian Wonton Soup and me
• Why MSK Wonton Soup recipe
• How to make Vegan Wonton Soup
• For Your Questions
• Some tried and tested Indo-Chinese recipes
• Recipe card
• Pin for later

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Why MSK Wonton Soup recipe

Make this recipe as 

• Delicious
• Filling
• Vegan
• Wonton can be frozen
• Halve, double or triple as you wish

How to make Vegan Wonton Soup

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

For the Wonton Wrappers:

• All-purpose flour/ maida
• Salt
• Oil
• Water as needed

For Wonton Filling:

• Carrot
• French beans
• Cabbage
• Capsicum
• Oil
• Garlic
• Onions
• White pepper
• Green chilli sauce
• Soya sauce
• Salt to taste
• Sugar (optional)

For The Soup:

• Water
• Garlic
• Ginger
• Oil
• Onions
• Soya sauce
• White pepper
• Sugar
• Maggie cubes (veg.)
• Salt to taste
• Carrots
• Cabbage
• Spring onion greens

Method:(details and pics, stepwise desc)

How To Prepare Wonton Wrappings Without Eggs:

• Sift flour add salt mix well. Add and rub oil until the flour resembles breadcrumbs.
• Add water little by little and prepare a stiff dough, kneading thoroughly.
• Apply 1 teaspoon oil over the surface of the dough and cover. Set aside for 20 minutes.
• After 20 minutes gently knead the dough and then Divide it into 16 small balls.
• Dredge in dry all-purpose flour and roll out. Roll out as thin as possible on a floured board.
• Cut them into 4-inch squares with a sharp knife. Liberally dust with flour on both sides. Set aside.
• The cut-out scraps keep aside and covered with a moist napkin. ( I used these scraps to make momos).

Preparation For The Filling And The Soup:

• Mince garlic and chop the onions finely. Set aside.
• Cut the spring onions whites in thin roundels. Chop the greens as fine as you can.
• Peel the carrot and cut then in fine juliennes.
• Chop the french beans finely. Cut the cabbage and capsicum fine.
• Crush the white pepper coarsely. 

To Prepare The Filling:

• Heat the oil and the garlic till the raw smell goes away.
• Add the finely chopped onions and stir-fry till translucent.
• Add the carrot, and french beans, on high flame fry till the colour changes.
• Add the chopped cabbage and stir fry on high flame.
• Add the crushed pepper mix.
• Add green chilli sauce and soya sauce.
• Mix well. Add capsicum and mix well.
• Check for seasoning and add salt.
• Switch off the flame and add the capsicum.
• Mix well. Set aside to cool.
• Add spring onion greens when the filling has cooled.
• Divide into 16 portions.

To Assemble The Wontons:

• To make a wonton take a wrapper and apply water to 2 sides
• Add the filling in the centre.
• Close by bringing the edges together. Fold the wrapper so that the filling is inside. The wonton looks like a triangle.
  • Remove all the air in the triangle before sealing. This will prevent the wonton from bursting in the boiling soup.
• Now bring the top portion over the base of the triangle.
• The edges of the triangle stick together.
• Wet one edge and stick the sides. Like a chef’s hat.
• Set aside again under the moist napkin.

Now Prepare The Soup:

• Heat oil in a pan, add garlic and stir fry til the raw smell goes away.
• Add spring onion whites and stir till translucent.
• Add carrots juliennes and cut and fine beans.
• Add 2 maggie cubes and hot water. (you can add stock too).
• Add salt to taste and Bring the mix to a boil.
• Add the wontons to the boiling soup.
• Cook, uncovered over medium flame for 5 minutes, by which time the wontons will float to the surface.
• Add cabbage and capsicum and switch off the flame.
• Sprinkle with spring onion tops mix and serve.
• Serve hot!!

Substitutes:

• In the filling, I have used carrots, cabbage, capsicum and french beans. You can substitute with mushrooms, boiled eggs, and corn. I saw a suggestion of cheese makes a wonderful idea. The cheese will melt and act as a binding.
• The original soup I saw used a clear broth with ginger in chicken stock I like to see veggies in my soup so I used them.
• Use boiled and shredded chicken, and prawns if you do them. The flavours will be great.

Variations:

• While making the wonton wrappers in place of the oil use an egg. This will also mean you will need less water.
• These are shapes in which you can fold the wrappers.
• Next time I plan to fry these wontons. they will make a wonderful snack.

Equipment:

You will need

• Sieve
• Bowls
• Plates
• Knife and board
• Non-stick pan for the filling
• Rolling pin and board for making wonton wrappers
• Pan for making soup

How to serve:

• Serve the soup piping hot. Remember to place the bowl on a plate before dishing it up. I always forget and end up with red fingers. 😀
• Then serve with a chopstick and a spoon to eat the wonton and soup respectively.

How to store:

• I never have had leftover soup we always are happily full with this quantity of soup. However, if this amount is too much for you guys store it in the fridge in air-tight containers. I will keep it a maximum of 3 days in my fridge and the traffic we have.
• Wontons can be frozen! Make a big batch and place it in a single layer in the freezer. Your tray lined with parchment sheets is a wonderful idea. Once the wontons freeze pop them in air-tight containers and freeze. Something you can make ahead.
• Tip them in the soup as soon as it boils. That's right you need not thaw the wontons before cooking.

For Your Questions

Protips:

• Cut all the filling ingredients thin and fine.
• To make the wrapper if eggs are acceptable use the egg to make the dough. These wrappers are better manageable. Can be easily pinched, folded or cut.

Summary

Easy and filling fun meal for the family. Making the wonton in a group with family and friends is something I will look forward to. The convenience of making extra wontons and storing them is tempting. This is something that my kids will love.

Some tried and tested Indo-Chinese recipes

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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