Vegetable Wonton Soup / Short Soup - Indian Chinese Recipe

Vegetable Wonton Soup

Ingredients for wonton wrap

All purpose flour / Maida – 1 cup

Butter – 2 tsp

Salt – ¼ tsp

Cold water as required

Ingredients for filling

Grated carrot – ¼ cup

Grated cabbage – ¼ cup

Grated tofu or paneer – 2 tbsp

Chopped spring onion whites – 2 tbsp

Dark soya sauce – ¼ tsp

Salt and Pepper to taste

Ingredients for soup

Vegetable stock – 5 cups

Light soy sauce – 1 tsp

Ajinomoto - pinch

Salt and Pepper to taste

Chopped green onions ( spring onions) - few tbsp

Vegetable Dumpling Soup

Method to make wontons

1.     Combine maida, butter and salt in a bowl. Rub the mixture with fingers until the flour resembles bread crumbs. Add water little by little to the flour mixture and knead to a smooth and tight dough. Wrap the dough in a plastic wrap and set aside for 10 mins.

2.     To make the filling. Squeeze the grated carrot and cabbage to drain any liquid from it. Combine squeezed and grated carrot, cabbage, tofu, chopped spring onion whites in a bowl, drizzle some soya sauce and sprinkle little salt and pepper. Mix everything well with a fork.

3.     Roll out the prepared wonton dough into thin sheet, dust with some flour and roll out.

4.     Cut the dough into equal sized squares.

5.     Fill each square with prepared wonton filling and seal the wonton edges with water. Seal it securely so the filling doesn’t come out while boiling.

Method to make Wonton Soup

1.     Add vegetable stock to a large pot and bring to boil, season with soy sauce, ajinomoto, salt and pepper. Simmer the stock on low heat, gently add the prepared wontons to the stock. Cover the pot with lid and let the wontons cook in the soup for 5 mins.( do not overcook the wontons in soup for longtime as they will get soaked in the soup and tear, then filling will drop all over the soup ).

2.     Add the wontons along with soup to the serving bowls, garnish with chopped spring onion greens and serve hot.