Wonton Dumpling Soup 云吞汤 - Vegetarian

Bit Bit was thinking of making wonton and kimchi mandu, so Pig went to buy some square yellow dumpling skins and white round dumpling skins. But since it is also for Pig, Bit Bit made the wontons vegetarian.

The wonton dumpling soup took about 1 hour and 15 minutes.

Things that Bit Bit found out about Wonton Dumpling Soup:

• Wrapping wontons really take a lot of time and patience, this dish is not for a quick meal.
• The mushrooms in the wontons taste something like prawns, fragrant and nice.
• Eating 8 wontons, some vegetables and a bowl of soup makes a filling meal.
• For the leftover wontons, one can keep them in a box and put in the freezer to store.
• This recipe can make twice the number of wonton wrappers that is used.

Ingredients that Bit Bit used for Wonton Dumpling Soup:

1. Chinese Dried Black Mushrooms - 10 Pieces
2. Carrot - 1/2 Large Whole
3. Tau Kwa (Firm Beancurd) - 1 Big Piece
4. Chestnuts - 5 Pieces
5. Wonton Wrapper - 200gm
6. Baby Bok Choy (Xiao Bai Cai) - 10 Stalks
7. Vegetarian Chicken Stock Powder - 1 Tbsp
8. Water - 4 Cups
9. Canola Oil - 1 Tbsp
10. Salt - A Pinch
11. Pepper - A Pinch
12. Sesame Oil - 1 Tbsp
13. Corn Flour - 2 Tsp
14. Light Soy Sauce - 3 Tbsp

Method that Bit Bit used to make Wonton Dumpling Soup:

1. Soak the mushrooms in water until they soften.
2. Squeeze the mushrooms dry and also keep the soaking water.
3. Dice the mushrooms into tiny bits and set aside.
4. Wash and peel the skin of the carrot, dice the carrot into tiny bits and set aside.
5. Mash the tau kwa and squeeze the tau kwa dry using a paper towel, and set aside.
6. Boil the chestnuts for 20 minutes, peel off skin, dice the chestnuts into tiny bits and set aside.
7. Heat up a pan and add oil.
8. Add in the diced mushrooms, carrots, tau kwa and chestnuts.
9. Stir fry for about 5 to 8 minutes, till the mushrooms are fragrant.
10. Turn off the heat and pour the vegetable mixture into a big bowl.
11. Sprinkle some salt and pepper over the mixture to season.
12. Add in sesame oil and mix well.
13. Add in corn flour and mix well.
14. Prepare a small cup of water for wrapping wontons.
15. Take a piece of wonton wrapper and place it on one hand, scoop about 1 tsp of filling onto the centre of the wrapper.
16. Dab water on the four sides of the wonton wrapper.
17. Fold the diagonal top and bottom of the wrapper together and press lightly.
18. Fold the other diagonal sides of the wrapper together and press lightly. Dab a bit of water to those areas which require sticking together and press lightly.
19. Place the wonton onto a plate.
20. Repeat steps 15 to 19 for the rest of the wontons.
21. For the leftover wontons, prepare a container and place them in it. Cover with a lid or cling wrap, and store them in the freezer.
22. In a pot, pour in the mushrooms soaking water, and bring to a boil.
23. Add in the vegetarian chicken stock powder, and bring to a boil.
24. Add in light soy sauce and mix well.
25. Cut off the bottom of the stalk of the xiao bai cai, and wash the vegetable.
26. Add in the xiao bai cai into the soup, and cook till the xiao bai cai turns dark green.
27. In another pot, add water and bring to a boil.
28. Add in the wontons and cook for about 10 minutes.
29. Place the cooked xiao bai cai in a bowl and pour the soup in.
30. When the skin of the wontons are cooked, scoop them up and add into the bowl containing the xiao bai cai and soup.
31. Serve and eat!