Surprise guests are expected in an Indian family! So this lemony mushroom pulao is the quick fix rice recipe you need in your arsenal.
Vegetarian Wonton Soup
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| Vegetarian Wonton Soup |
Vegetarian Wonton Soup is delicious Street food from Hong Kong cuisine.
Hong Kong cuisine is mainly influenced by Cantonese cuisine, non-Cantonese Chinese cuisine (especially Teochew, Hakka, Hokkien and the Jiangsu & Zhejiang), the Western world, Japan, and Southeast Asia, due to Hong Kong’s past as a British colony and a long history of being an international city of commerce.
From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of “Gourmet Paradise” and “World’s Fair of Food”.
Most As Hong Kong is Cantonese in origin and most Hong Kong Chinese are immigrants or descendants of immigrants from Cantonese-speaking parts of China, the food is a variant of Cantonese cuisine – almost all home cooking and much of the dine-out fares, from restaurant to a bakery, are Cantonese or heavily Cantonese-influenced. As in the parent
cuisine, the Hong Kong Cantonese cuisine accepts a wide variety of ingredients, a lighted seasoned taste. Unlike Guangzhou, the uninterrupted contacts Hong Kong has with the West has made it more susceptible to Western influences and has produced favourites such as egg tarts and Hong Kong-style milk tea.
cuisine, the Hong Kong Cantonese cuisine accepts a wide variety of ingredients, a lighted seasoned taste. Unlike Guangzhou, the uninterrupted contacts Hong Kong has with the West has made it more susceptible to Western influences and has produced favourites such as egg tarts and Hong Kong-style milk tea.
In addition, other foreign styles of cuisines are also popular in the territory, although almost all offer one of generic Western (authentic, international, or Hong Kong-style), Italian, French, Japanese, Korean, Thai, Vietnamese, Indian, Malaysian and Singaporean cuisines.
With this varied background cooking for my chosen country in “Around the World in 30 days” should have been
easy but believe me it was not. I was tempted to change countries!!
easy but believe me it was not. I was tempted to change countries!!
I first decided on my chosen theme of Street Food to make Hong Kong-style milk tea and I made it too. Check here but I did not like the tea; it did not taste any different from my regular tea only it was sweeter.
Next, I decided to on bubble tea in place of the tapioca sago used our regular sago. the girls did not like it so I decided to make” Wonton Soup” another delicious street food.
So let’s enjoy “Wonton Soup” I do not know how the wontons tasted as they had long disappeared and Hubby and
I had to be content with just soup!
I had to be content with just soup!
Wonton Soup
Recipe Source: Vegetarian Chinese Cooking by Kaushi Bhatia
Preparation time: 30 minutes.
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| Vegetarian Wonton Soup |
Cooking time: 20 minutes.
Serves 4 (approx 16 wontons)
For
the wonton wrappings:
the wonton wrappings:
- 1 cup refined flour
- ½ teaspoon salt
- 1 tablespoon oil
- A little water
For wonton filling:
- ½ carrot, cut in juliennes
- 8 French beans, chopped fine
- ½ cup cabbage, minced
- ¼ cup onions, minced
- ½ cup capsicum (I used red, yellow)
- A pinch ajinomoto (I did not use)
- ½ teaspoon sugar
- ½ teaspoon white pepper
- 1 teaspoon soya sauce
- 1½ tablespoon oil
- Salt to taste
For the soup:
- 9 cups water
- 4-5 garlic cloves, crushed
- 1 tablespoon ginger, crushed
- ½ teaspoon oil
- ½ cup onions, minced
- 1 tablespoon soya sauce
- 1 teaspoon white pepper
- 1 teaspoon sugar
- ¼ teaspoon ajinomoto( I did not use)
- Salt to taste
- ½ cup minced carrots
- ¼ cup cabbage, minced
- ¼ cup finely chopped spring onion tops
Method:
To prepare wonton wrappings without eggs:
- Sift flour and salt.
- Rub oil until flour resembles breadcrumbs.
- Add water little by little and prepare a stiff dough, kneading thoroughly.
- Cover with a moist napkin and set aside for 10 minutes.
- Divide the dough into 4 portions and roll out as thinly as possible on a floured board.
- Sprinkle a little flour on both sides of the rolled out portions.
- Cut them into 4 inch squares with a sharp knife.
- Keep covered under the moist napkin till needed.
To prepare the filling:
- Heat the oil and add the carrot, French beans, cabbage, capsicum, onions, ajinomoto(if using), sugar, pepper, soya sauce and salt.
- Stir fry over a high flame for about 3 minutes.
- Remove to a dish and cool.
- Divide into 16 portions.
To assemble the wontons:
- You can make any shape you want but here is what I did
- Place a portion of filling on corner of each wrapping.
- Fold the wrapper so that the filling in and the wonton looks like a triangle.
- Fold it so that the filling is sealed but maintain the triangle shape.
- 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 and fry the ginger and garlic add onions and stir . Your onions will stick to the bottom of the pan so stir and you need not fry them completely.
- Add water , soya sauce, pepper, sugar, ajinomoto (if using), salt and the prepared wontons.
- Cook, uncovered over flame for 5 minutes, by which time the wontons will float to the surface.
- Add the carrots, cabbage and simmer for 1 min.
- Sprinkle with spring onion tops.
- Serve hot!!
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| Vegetarian Wonton Soup |
Hamaree Rasoi says
Simply delicious and healthy looking wonton soup. Excellent preparation.
Deepa
Gayathri Kumar says
Looks absolutely delicious. Love to dig in to that soup…
Kurinji says
yummy soup…
The Yogi Vegetarian says
That is soon good looking and healthy!
Priya Suresh says
Seriously i want a bowl of this super filling wonton soup, cant resist to it.
Srivalli says
Your pictures have some out so well Archana, great job..not to mention the soup!..very tempting..
Kalyani says
super delish !! love wanton soup Archana.. bookmarking this… 🙂
Varadas Kitchen says
Looks awesome! Lovely clear broth soup!
Manjula Bharath says
wow wontons soup looks so appetizing 🙂 with lots of veggies added sounds very healthy too 🙂 I wud love to finish the bowl !!
Usha says
I like these light soups. Your wonton soup is colorful and looks delicious!
vaishali sabnani says
Archana I am not a soup fan but this looks very tempting. Like the presentation. .I like that wonton..it looks very well made..sad you didn't get to taste..but trust me soup looks equally good. .love its translucent effect with veggies. Kudos on making three dishes from a county.
Harini-Jaya R says
Lovely soup. Perfect for the weather here now! My husband would love this!
Padmajha PJ says
Wow! That looks so good Archana. Your pics are really delicious!
Suma Gandlur says
This soup must be super hit considering that the cook didn't get to taste it. 🙂
Sapana Behl says
Wonton soup looks so filling and tasty with all those flavorful ingredients.
Chef Mireille says
love that wonton stuffing – yours definitely looks better than the restaurant version
The Pumpkin Farm says
wontons is itself a laborious task but it is worth al lth efforts in the end if turns out this well
Priya Srinivasan says
Those wontons looks uber delicious archana. Love the presentation! ! 3 dishes for a country looks like lot of work! Glad that you were able to make a Delicious one enjoyed by all.
Sreevalli E says
soup looks comforting.. This is very tempting.