With the extra ingredients from making Crispy Baked Spicy Pumpkin Wontons, I made more wontons but this time for a warming, comforting bowl of soup. In Cantonese, wonton means “swallowing clouds”. Floating around in the soup broth, they kinda do look like clouds.
In stark contrast to the crispiness of the baked version, wonton wrappers in soup turns all silky and slippery. They’re like soft little pillows. These in particular are also extra spicy, as I bumped up the amount of Sriracha (you can see how red the filling is in the below photo).
Never thought I would be making pumpkin wontons two ways out of one can of pureed pumpkin, but there you go.
Spicy Pumpkin Wonton Soup
Serves 2 or 4 as part of a meal
4 cups water
4 dried Chinese mushrooms, soaked in water until soft, discard the stems and slice the caps
2 slices fresh ginger
2 cups spinach
Start the soup base first so it can simmer while you make the wontons. 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 spinach.
24 wonton wrappers
1/2 of a 15 oz can pumpkin puree
3/4″ piece of fresh ginger, minced
1 green onion stalk, finely chopped
2 teaspoons soy sauce
1 tablespoon Sriracha hot chili sauce (or to taste)
Salt and pepper to taste
In a separate large pot, fill with water about halfway and bring to a boil.
In a bowl, combine the pumpkin, ginger, green onion, soy sauce and Sriracha. Season to taste with salt and pepper and mix well.
Place 1 teaspoon of the filling off center towards a corner of a wonton wrapper. Wet the edges of two adjoining sides with your finger, and fold to form a triangle and seal the edges. Wet the tip of one of the side corners then bring the two corner tips together in an overlap and press to seal.
Gently lower the wontons into the separate pot of boiling water on medium heat. Stir gently to separate the wontons and to make sure they don’t stick to the bottom of the pot. Depending on the pot size, you may need to cook the wontons in batches, do not overcrowd the wontons.
When the wontons float to the surface, about 2-3 minutes, they’re done. Lift the wontons out with a slotted spoon and drop into the soup base.
To serve, ladle into bowls but let cool slightly before eating as the filling will be hot, temperature-wise (it’ll be spicy hot too).
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