Sunday, March 20, 2011

Wonton Soup

Finally! Wonton Soup Fit for a Vegetarian!
Added bonus! See note at bottom for fried wontons. 

Serves 4

Ingredients:
   Wontons:
1 Pkg. Wonton Wrappers
1 Egg, Beaten and Put Into a Small Bowl
2/3 Pkg. White or Baby Bella/Crimini Mushrooms
2 Heads Baby Bok Choy
2 Carrots
2 Celery Stalks
2 Green Onions
1 Clove of Garlic
1 Tbsp. Sesame Oil
1 Tbsp. Soy Sauce
a bit of Sriracha or Garlic Chili Sauce, if You Like
Soup:
1/3 Pkg. White or Baby Bella/Crimini Mushrooms
2 Green Onions
1 Tbsp. Better Than Bouillon 
Soy Sauce to Taste (approx 1 tbsp.)
6 c. water

Using the shred blade on your food processor, shred the mushrooms, carrots, and celery. Put into a large bowl (you can do everything by hand, but it will take a lot more effort and time). Finely chop the garlic and bok choy and slice the onion into very thin slices, add to the bowl and mix everything together. Heat the sesame oil in a large pot. Once hot, add the veggie mix, soy sauce and hot sauce(if using). While the mix is cooking, use the slice blade on your blender to thinly slice the rest of the mushrooms. Slice the green onion on a diagonal, by hand. Also, put the water on the stove, so it can come to a boil while you are preparing the wontons. 
    Once the veggie mix has become tender, remove it from the heat. Using a slotted spoon, transfer the mix back to the bowl, squeezing out the liquid before you transfer the mix. Line a large plate and a cutting board with parchment or wax paper, so that the wontons don't stick to the plate or cutting board. See directions below on making the wontons. 
    Once the water is boiling, stir in the Better Than Bouillon and soy sauce.  Once the Better Than Bullion is dissolved, add in the sliced mushrooms and onions. Gently add in 15 wontons. Boil for 15 minutes, or until the wontons are cooked through. Be sure to take the soup off of the heat once it has been served. The longer the wontons cook, the more likely they are to fall apart. The good news is that even if every wonton falls apart, the soup will still taste yummy!

Wrapping the Wontons:

1. Place about 3/4 tsp. or wonton mix in the center of a wrapper.





2. Using your fingers, or if you're too dainty for that, a pastry brush, brush all four edges with beaten egg.






3. Bring 2 opposite corners together and seal the sides by running your fingers along the edges , pressing out the air as you go (too much air in the wontons is bad news. As the wontons heat up in the soup, the air will expant and try to find its way out of the wonton, causing a potential for your wonton to break open and fall apart).


4. Bring the bottom two corners of the triangle towards each other, using your finger as a bar to bend the center of the wonton over.





5. Bring the two corners together, dabbing a bit of egg between them to ensure they stay together. 





Transfer each wonton to the parchment or wax paper lined place after it is made, making sure to keep the wontons separate, so that they don't stick together.


***For fried wontons, make the wontons as you would for the soup, but stop after step 3. Pan fry the wontons in sesame oil, flipping once, until golden brown on each side. Place the wontons on a stack of paper towels (or a kitchen towel that you don't care about staining) once removed from the pan to drain off some of the oil. Transfer to a plate to serve and serve with soy sauce, sweet and sour sauce, hot mustard, or all three!


Tip:
You may find that you have way more wontons and veggie mix than you need. Good news! Any extra wontons you have made can be frozen! Just arrange the wontons, so that they are not touching, on a cookie sheet lined with wax or parchment paper. Stick the cookie sheet in the freezer for 2 hours. After two hours, transfer the wontons to a Ziploc bag and toss 'em back in the freezer. Making wonton soup will be WAY easier next time. Just toss your frozen wontons into the soup, and there you go!


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