I haven’t had wonton soup for awhile now. Way back when I used to get the frozen pre-made vegetable dumplings, but they were just alright. I think that’s why I stopped buying them. Why was I buying frozen dumplings in the first place? I was busy with work and stuff and lazy too, what with all that vegetable chopping to make the filling. Anyways, since then I had an epiphany. In my previous post, I made a tempeh filling for yellow chile peppers. I don’t know why it never occurred to me before but I could use that for wontons. Duh!
Perusing the Asian supermarket, I found just two brands that make vegan wonton skins. The rest had eggs in them. I’m not sure what’s the difference between the two other than the packaging. It’s labeled that they’re from the same distributor. If I had to choose, I would go with the Dynasty brand. I seem to have better results with that one. Then again I haven’t actually made wontons in years and for the first batch I used the Myojo brand so that could have skewed the results. But either one would work.
Vegan Wonton Soup
4 cups water
4 dried chinese mushrooms, soaked in water until soft, discard the stems and slice the caps
2 cups chinese greens such as baby bok choy sum sliced on the diagonal into 3/4″ pieces or napa cabbage sliced into 2″ strips
2 slices of ginger
Start the soup base first, so it can simmer while you make everything else. In a pot, add the water, mushrooms, ginger and salt to taste and bring to a boil. Turn the heat down to simmer and leave until you’re ready to add the wontons. Just before the wontons are done, add the vegetables and turn up the heat to medium, cook for 3-4 minutes and then turn the heat off.
16-20 wonton wrappers, allowing about 8-10 wontons per person
1/2 cup tempeh filling
In a separate large pot, fill with water about halfway and bring to a boil. Have a small bowl of water nearby to wet the edges of the wonton skins. Place 1 teaspoon of the filling off center towards a corner. Don’t overfill the wonton. If you’re too generous with the filling, the poor wonton will spill its guts when they’re cooking and it’s not pretty. Wet the edges with your finger, fold in half and seal the edges. Wet one of the side corners and bring the two corners together in an overlap and press to seal.
Add the wontons to the separate pot of boiling water on medium heat. Depending on the size of the pot, you may need to cook the wontons in batches, do not overcrowd the wontons. When the wontons float to the surface, they’re done. Lift the wontons out with a slotted spoon and drop into the soup base. Serve immediately with soy sauce or chili sauce condiments if desired.