I first found a recipe for wontons. It was followed by a short paragraph on wonton soup. It's actually just vegetable stock and a little bok choy. Since I was making both the wontons and the soup, I decided to check out the wrapper recipe. Turns out it's just as simple as the other two. It took me about 2 hours to make everything, but if you don't have enough time, or aren't interested, you can use store-bought wrappers and stock to make this soup in less than 30 minutes.
I used the recipes for "One-hour Vegetable Stock", "Tofu-Stuffed Wontons", and "Dumpling Wrappers". This makes about 6 servings, and 25 dumplings. This is the order I made everything in, but if you want the dough to rest for the maximum time (2 hrs), make the wrappers first.
Ingredients for the Soup2 T extra virgin olive oil
2 carrots, sliced
1 onion, quartered & unpeeled
1 potato, sliced
1 celery stalk, chopped
2-3 cloves garlic, whole & unpeeled
5-10 white mushrooms, sliced
10-20 parsley stems
2 T soy sauce
salt & pepper, to taste
6 c water
*3 stalks bok choy, sliced, + 2 more to serve with the soup
*1 bay leaf
*1 T whole peppercorns
*My own additions to the recipe
As I added a few ingredients, I encourage you to add whatever vegetables you like. The more you stuff into the pot, the tastier the soup will be! Add olive oil to a large pot and heat on M. Toss in everything except the parsley, soy sauce, and spices. Let brown ~5 minutes, turning only a couple times. If you have more time, cook until all the vegetables are browned.
Add the parsley, water, soy sauce, bay leaf, and peppercorns. Bring to a boil, then reduce to a simmer for at least 30 minutes. Let cook longer if you have time. The vegetables should be tender.
Strain the soup and add more salt, pepper, and soy sauce if desired.
Ingredients for the Filling:
*12 oz silken tofu
1/2 c shopped fresh chives or scallion
1 T peeled minced or grated ginger
1 t dark sesame oil
salt and pepper, to taste
*this can be substituted for any meat, cooked and cut into small pieces
Drain the silken tofu. Place in a food processor and blend until smooth. (Do the same for meat, but pulse the processor). Stir in the chives, oil, ginger, and salt and pepper. Set aside.
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| Filling, before mixing |
2 c flour, white or whole-wheat
1/2 c cold water
1 t salt
*The book says this recipe make enough wrappers for two servings of dumplings, but I only had 3 extra wrappers after using all the filling. I suggest either making the whole thing, or making half and mixing more later if you need it.
In a small bowl, sift together the flour and salt. Make a well and add the water, whisking together gradually until combined. The dough should be dry but tacky.
Place the dough on a floured board and knead ~5 minutes, until springy. Add more flour as needed while kneading. Transfer to a bowl, oil, and cover with plastic wrap. Let sit 20 minutes-2 hours.
Cut into quarters. Take each quarter and roll into a 8'' snake. Cut into 1'' pieces, and roll each piece out into a 4'' square or circle shape. If you want these to be perfect, cut with a glass or knife.
Flour well and stack. If not using all the wrappers, wrap with plastic and refrigerate.
Fill each will 1 T filling, brush the edges with water, and seal with a fork. (You can seal just by pressing your fingers, but I was worried about the filling leaking when I boiled them). Layer on wax paper. If not using immediately, refrigerate the extras.
Bring a pot of water to boil with a little salt. Have the soup heating on the side with the remaining bok choy. Boil the dumplings ~5 minutes ( you will be able to tell when they are soft). Drain and serve immediately with soup.
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| Mixing the dough |
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| Before kneading |
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| After kneading |
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| Filling the dumplings |
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