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Wonton Soup, Chinese Vegetarian Wonton Soup, Indian style wonton soup
Tarla Dalal
09 January, 2017
Table of Content
About Wonton Soup, Veg Wonton Soup
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Ingredients
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Methods
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Making For the wontons
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How to proceed
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Nutrient values
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Wonton Soup, Chinese Vegetarian Wonton Soup, Indian style wonton soup
Wonton Soup, a globally cherished dish, finds a delightful vegetarian interpretation in this Chinese Vegetarian Wonton Soup. It offers a comforting and flavorful experience, bridging Asian culinary traditions with a vibrant, wholesome twist. For those seeking an innovative approach, this recipe can be easily adapted to an Indian style wonton soup, incorporating familiar flavors while maintaining the essence of delicate dumplings in a clear broth. It’s a perfect starter or a light meal that warms the soul and delights the palate.
The heart of this soup lies in its meticulously crafted wontons, which boast a rich and savory vegetarian filling. The stuffing is prepared with 3 tsp oil, aromatic 1 tsp finely chopped green chillies and 1 tsp finely chopped garlic (lehsun). It also includes a colorful mix of finely chopped vegetables such as ½ cup chopped spring onions whites and greens, ¼ cup finely chopped cabbage, ¼ cup finely chopped french beans, and ¼ cup finely chopped carrot, all seasoned with salt to taste. A unique addition for richness is ¼ cup grated processed cheese. The wonton wrappers are made from ½ cup plain flour (maida), with additional plain flour (maida) for rolling.
The creation of the wontons begins by heating a portion of the oil and sautéing the green chillies and garlic. Spring onion whites and greens are then added, followed by the finely chopped cabbage, french beans, carrot, and salt, sautéed until tender-crisp. Once the flame is off, grated processed cheese is mixed into the vegetable filling, then set aside to cool. For the dough, plain flour, the remaining oil, and salt are kneaded with enough water to form a soft dough. This dough is divided into 15 portions, rolled into 75 mm (3”) circles, filled with the vegetable mixture, sealed with water, and folded into traditional semi-circular wonton shapes, with ends pressed together.
The clear and flavorful broth serves as the perfect complement to the delicate wontons. The soup base starts by heating 1 tbsp oil in a deep non-stick pan, then sautéing 1 tbsp chopped garlic (lehsun), 1 tbsp chopped ginger (adrak), and ¼ cup chopped spring onions whites for a few seconds to release their aromatics. This fragrant base is then filled with 5 cups clear vegetable stock, mixed well, and cooked for 3 minutes, allowing the flavors to meld beautifully.
To enhance the nutritional profile and freshness of the soup, 2 cups shredded spinach (palak) and ½ cup chopped spring onion greens are added to the simmering stock, along with a touch of salt. These ingredients are mixed well and cooked for another 3 minutes, infusing the broth with vibrant color and earthy notes. Finally, the prepared wontons are carefully added one by one to the boiling soup, and gently cooked on a medium flame for 6 to 7 minutes with occasional stirring, allowing them to cook through and become tender.
This exquisite Chinese Vegetarian Wonton Soup is best served immediately, ensuring the wontons remain tender and the broth hot and invigorating. The soup is typically garnished with 2 tbsp finely chopped spring onions whites and greens, adding a final touch of freshness and a delicate crunch. Each spoonful offers a harmonious blend of the delicate, savory wontons, the crisp vegetables, and the aromatic, clear broth, making it a satisfying and wholesome dish that perfectly showcases the delightful possibilities of an Indian style wonton soup adaptation.
Tags
Preparation Time
30 Mins
Cooking Time
20 Mins
Total Time
50 Mins
Makes
5 servings
Ingredients
For The Wontons
3 tsp oil
1 tsp finely chopped green chillies
1 tsp finely chopped garlic (lehsun)
1/2 cup chopped spring onions whites and greens
1/4 cup finely chopped cabbage
1/4 cup finely chopped french beans
1/4 cup finely chopped carrot
salt to taste
1/4 cup grated processed cheese
1/2 cup plain flour (maida)
plain flour (maida) for rolling
Other Ingredients
1 tbsp oil
1 tbsp chopped garlic (lehsun)
1 tbsp chopped ginger (adrak)
2 cups shredded spinach (palak)
1/4 cup chopped spring onions whites
5 cups clear vegetable stock
1/2 cup chopped spring onion greens
salt and
For The Garnish
2 tbsp finely chopped spring onions whites and greens
Method
For the wontons
- Heat 2 tsp of oil in a broad non-stick pan, add the green chillies and garlic and sauté on a medium flame for 1 minute.
- Add the spring onion whites and greens and sauté on a medium flame for 1 minute.
- Add the cabbage, french beans, carrot and salt and sauté on a medium flame for 2 to 3 minutes.
- Switch off the flame, add the cheese and mix well. Keep aside.
- Combine the plain flour, remaining 1 tsp of oil and salt in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 15 equal portions.
- Roll a portion into 75 mm. ( 3”) diameter circle using a little plain flour for rolling.
- Place a little stuffing in the centre apply a water along the edges.
- Fold over to make a semi-circle.
- Bring the ends together and press well.
- Repeat steps 7 to 10 to make 14 more wontons. Cover with a damp muslin cloth or a lid and keep aside.
How to proceed
- Heat the oil in a deep non-stick pan, add the garlic, ginger, spring onion whites and sauté on a medium flame for a few seconds.
- Add the clear vegetable stock, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the spinach, spring onion greens and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Turn the flame to high, put the prepared wontons gradually into the boiling soup, mix gently and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
- Serve immediately garnished with spring onion whites and greens.
Wonton Soup, Veg Wonton Soup recipe with step by step photos
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Heat 2 tsp of oil in a broad non-stick pan, add the 1 tsp finely chopped green chillies and 1 tsp finely chopped garlic (lehsun) and sauté on a medium flame for 1 minute.
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Add the 1/2 cup chopped spring onions whites and greens and sauté on a medium flame for 1 minute.
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Add the 1/4 cup finely chopped cabbage, 1/4 cup finely chopped french beans, 1/4 cup finely chopped carrot and salt to taste and sauté on a medium flame for 2 to 3 minutes.
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Switch off the flame, add the 1/4 cup grated processed cheese and mix well. Keep aside.
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Combine the 1/2 cup plain flour (maida), remaining 1 tsp of oil and salt to taste in a deep bowl and knead into a soft dough using enough water.
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Divide the dough into 15 equal portions.
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Roll a portion into 75 mm. ( 3”) diameter circle using a little plain flour for rolling.
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Place a little stuffing in the centre apply a water along the edges.
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Fold over to make a semi-circle.
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Bring the ends together and press well.
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Repeat steps 7 to 10 to make 14 more wontons. Cover with a damp muslin cloth or a lid and keep aside.
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Heat the oil in a deep non-stick pan, add the 1 tbsp chopped garlic (lehsun), 1 tbsp chopped ginger (adrak), 1/4 cup chopped spring onions whites and sauté on a medium flame for a few seconds.
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Add the 5 cups clear vegetable stock, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
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Add the 2 cups shredded spinach (palak), 1/2 cup chopped spring onion greens and salt to taste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
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Turn the flame to high, put the prepared wontons gradually into the boiling soup, mix gently and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
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Serve Wonton Soup, Chinese Vegetarian Wonton Soup, Indian style wonton soup immediately garnished with spring onion whites and greens
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Nutrient values (Abbrv)per plate
| Energy | 135 cal |
| Protein | 3.6 g |
| Carbohydrates | 13.7 g |
| Fiber | 2.7 g |
| Fat | 7.4 g |
| Cholesterol | 4 mg |
| Sodium | 82.7 mg |
Click here to view Calories for Wonton Soup, Veg Wonton Soup
The Nutrient info is complete
Big Foodie
July 8, 2020, 7:45 p.m.
Clear spinach soup with wontons. Non spicy and healthy.
