Name: Vegetarian Wonton Soup recipe by Archana Potdar at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: For the wonton wrappings: 1 cup refined flour; 1 tbsp oil; A little water; For wonton filling: 1/2 carrot cut in juliennes; 1/2 cup each cabbage minced and yellow capsicum; 8 French beans chopped fine; 1/4 cup onions minced; 1 tsp soya sauce; 1/2 tsp each sugar and white pepper; 1 ½ tbsp oil; For the soup: 9 cups water; 1/2 cup minced carrots; 1/2 cup onions minced; 1/4 cup each cabbage minced and spring onions chopped; 4-5 garlic cloves crushed; 1 tbsp ginger crushed; 1 tbsp soya sauce; 1 tsp each white pepper and sugar; 1/2 tsp oil; Salt as needed

Ingredients Serving: 4

For the wonton wrappings: 1 cup refined flour
1 tbsp oil
A little water
For wonton filling: 1/2 carrot cut in juliennes
1/2 cup each cabbage minced and yellow capsicum
8 French beans chopped fine
1/4 cup onions minced
1 tsp soya sauce
1/2 tsp each sugar and white pepper
1 ½ tbsp oil
For the soup: 9 cups water
1/2 cup minced carrots
1/2 cup onions minced
1/4 cup each cabbage minced and spring onions chopped
4-5 garlic cloves crushed
1 tbsp ginger crushed
1 tbsp soya sauce
1 tsp each white pepper and sugar
1/2 tsp oil
Salt as needed

Instructions

Sift flour and salt, rub oil until flour resembles breadcrumbs. Add water little by little and prepare a stiff dough, knead thoroughly. Cover with moist napkin,set aside for 10 mins.
Divide dough into 4 portions, roll out as thin as possible on a floured board. Sprinkle a flour on both sides.
Cut them into 4 inch squares with a sharp knife.Keep covered under the moist napkin till needed.
Heat the oil and add the carrot, french beans, cabbage, capsicum, onions, sugar, pepper, soya sauce and salt.
Stir fry over a high flame for about 3 mins. Remove to a dish and cool. Divide into 16 portions and make any wrapping shape desired
Place a portion of filling on corner of each wrapping, fold the wrapper so that the filling in and it looks like a triangle. Fold it so that the filling is sealed but maintain the triangle shape.
Wet one edge and stick the sides. Set aside again under the moist napkin.
Heat oil, fry the ginger and garlic add onions and stir .Add water , soya sauce, pepper, sugar, salt and the prepared wontons. Cook for 5 minutes, till the wontons float to the surface.
Add the carrots, cabbage and simmer for 1 min. Sprinkle with spring onion tops. Serve hot!!

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Mar-04-2017

Inez Rufus Mar-04-2017

While making veg stock, I used carrots, onion, celery, green peas, but no cabbage as it gives the stock a particular smell. I heat some olive oil and saute 12 pods whole garlic, 11/2 inches ginger smashed, followed by all the vegetables.. Fry till you see the veggies getting brown, then add 2 litres water, bring to a boil, cover and simmer for 45 minutes. The colour will be a pale yellow, but the stock will be SO tasty. You can use what you need and freeze the rest for up to 3 months.