Vegetable wontons
Local name : 素馄饨
Small dumplings in thin wrappers filled with cabbage, shiitake and carrot, served in a clear ginger broth.
Photo : Sumit Surai · CC BY-SA 4.0
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
- Salt the chopped cabbage and leave it for 15 minutes. Wring it hard in a tea towel to force out the water.
- Cook the shiitake in a dry hot pan for 4 minutes, until their moisture goes. Let them cool.
- Mix the cabbage, shiitake, carrot, ginger, half the spring onions, sesame oil and soy sauce.
- Put a small spoonful of filling in the centre of a wrapper. Wet two edges, fold into a triangle while pushing the air out, then bring the two base points together and pinch.
- Bring a large pan of water to the boil. Poach the wontons in batches of ten for 4 minutes, until they float and the wrappers turn translucent.
- Divide them between bowls, pour the hot stock over, then add the coriander and the rest of the spring onions.
Pushing the air out before pinching stops the dumpling bursting in boiling water. Raw wontons freeze flat on a tray, then cook straight from frozen with one extra minute.
