Okay I kinda can’t call this one a true “Wonton Soup” It has cauliflower, mushrooms, and veggie dumplings in. But in true MK style, I do love to take a classic and add my own little twist! So that is exactly what I’ve done here and I must say its a true winner. I’ve also moved the backstory to the very bottom of the recipe, I know sometimes in a pinch it can be so annoying when you have to read through paragraph after paragraph to finally get to the recipe. Photos of the end result can also be found below!! Your Welcome!
What You’ll Need:
- 1/2 cup all-purpose flour
- 1 pinch salt
- warm water
For wonton filling
- 2 tablespoons chopped, cabbage
- 1 tablespoon chopped, carrot
- 1 tablespoon chopped, spring onion
- 2 minced, garlic cloves
- 1/3 teaspoon white pepper powder
- 1 teaspoon light soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
For the wonton soup
- 4 cups of water
- 1 smashed garlic clove
- 1 bay leaf
- 8 black peppercorns
- 1 teaspoon sesame oil
- salt to taste
- 1 tablespoon light soy sauce
- 1/2 teaspoon black pepper powder
- 1 small onion, diced
- 2 cups roasted cauliflower
- 1 cup sauteed mushrooms
To make the wontons
- Combine all of the ingredients written under wonton filling together in a bowl. Mix well until they are nicely incorporated with each other and leave aside.
- Take all-purpose flour in a bowl. Add salt and mix well. Add little by little warm water at a time and knead into a smooth dough. Then cover with a wet cloth and let it rest for 30 minutes.
- Divide the dough into two equal portions. Take a portion, dust some all-purpose flour and rolled into thin round shape.
- Then with a knife cut this into equals square like shapes(wrappers).
- Take one wrapper and wet the edges by using your finger with water.
- Place 1/2 teaspoon of filling just right on the middle and fold like a triangle. Press the edges to seal it. Then fold the two identical corners. So that they cross each other. Now press to seal them.
- Fill the other wonton wrappers by following the same process.
TO MAKE WONTON SOUP
- Boil water by adding cauliflower, mushrooms, onion, garlic, bay leaves, whole black peppercorns, oil and boil until the veggies are cooked.
- Strain the broth and again boil it by adding soy sauce, sugar, and sesame oil.
- Once the broth starts to boil, simmer the flame and add the wontons,
- Cook until wontons are cooked. (Usually they will start to balloon, Don’t stress they will deflate once you lower the flame.
- Once done add turn off the flame by adding freshly crushed black pepper and serve!
This is my rainy day classic in our house. The boys love it and my husband almost devours the entire pot over the course of a day if I don’t hide it from him! Sam has really started re-thinking how he takes care of his body. Recently he has starting thinking more about his long term health. Not all eating routines work the same and he was finding it hard to adapt to mine. Thankfully we found a dietitian/nutritionist that can help him understand what his body needs and how to fight those carvings the right way. I wont lie and say it was easy at first. Buying for so many different diets and on a budget was tricky. But once we got over that hump it was fun to find things we all could enjoy together. Wonton and all! I even started sending in recipes for the nutritionist to review. With a few tweaks this recipe is literally dietitian approved!