Vegetable Wonton Soup

02 Oct
Vegetable Wonton Soup

Everybody loves Chinese food…

Especially the momos and wontons…

We prefer ordering them than making them at home. Maybe because they don’t taste the same when made at home or the effort of cutting the vegetables are too much.

But, trust me when I say this…these wontons are easy to make and taste the same or even better.



For the wontons:

All purpose Flour                                                                                 –              1  cups

Oil                                                                                                      –              2 tbsps

Salt to taste

For the soup:

Carrots, celery, onions (chopped)                                                          –              1 ½ cups

Ginger                                                                                                 –              2 tbsps

Water                                                                                                 –              3 cups

Salt to taste

For the vegetable filling:

Carrots (diced)                                                                                     –              ½ cup

Red cabbage (chopped finely)                                                               –              ½ cup

Mushrooms (diced)                                                                              –              ¼ cup

Ginger (diced)                                                                                      –              2 tbsps

Spring onions (chopped finely)                                                               –              1 cup

Soya sauce                                                                                         –              1-2 tbsps

Green chilli sauce                                                                                 –              1 tbsp

Salt to taste



For making the wonton wrappers:

Combine the flour, oil and salt and knead together to form a soft dough.

Divide the dough into small balls and roll out the dough as thin as you can.

Once they are rolled out thin, using a knife/ pizza cutter, trim the edges to form a square about 2” in length. Keep aside.

Repeat the process for the remaining dough.

For making the filling:

In a large bowl, take all the finely chopped vegetables and mix them together.

Add the soya sauce, green chilli sauce, salt and pepper and combine well.

Keep aside.


For assembling the wonton:

Take a single wonton sheet already prepared and place a small portion about ½ tbsp of the vegetable mixture in the centre of the wonton sheet.

Fold the wonton sheet diagonally to form a triangle.

Using water gently wet the corners of the sheet and press gently but firmly to seal the edges.

Holding the centre of the long side of the triangle, bring the other two corners together and seal using water again. Keep aside.

Make the remaining wontons the similar way and keep aside.


To make the soup:

In a large vessel, boil 2-3 cups of water. Add cut carrots, celery, chopped onions, ginger and bring them to a boil. Reduce the heat and keep boiling for another 10 minutes.

Strain the stock and use.

Bring the strained stock again to a boil and add the wontons. Bring it to a boil.

The wontons will cook in 4-5 minutes.

Season with salt and pepper.

Serve the wontons soup with carrot, cucumber and ginger juliennes.

Serve hot.




You can also use ready-made wonton sheets, they have eggs in them.

Making fresh vegetable stock is important.

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Posted by on October 2, 2014 in Appetisers, Soups


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