Vegetable Wonton Soup

Instructions

1. 1

   Prepare the Wonton Filling

   • Heat 1 tbsp of vegetable oil in a wok or pan over medium-high heat.
   • Add 2 minced garlic cloves and 1 tsp of minced ginger. Sauté for 30 seconds until fragrant.
   • Add the finely chopped cabbage, carrot, french beans, and capsicum. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
   • Stir in 1 tbsp soy sauce, 1 tsp sesame oil, 0.25 tsp white pepper, and 0.5 tsp salt. Cook for another minute.
   • Remove from heat and mix in half of the chopped spring onion greens. Transfer the filling to a bowl and allow it to cool completely for about 10-15 minutes.
2. 2

   Assemble the Wontons

   • Place a wonton wrapper on a clean, dry surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
   • Spoon about 1 teaspoon of the cooled filling into the center of the wrapper.
   • Lightly moisten all four edges of the wrapper with water using your fingertip.
   • Fold the wrapper in half to form a triangle, pressing the edges firmly to seal and remove any air bubbles.
   • Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping the wet corner over the dry one, and press to seal. It should resemble a tortellini.
   • Place the finished wonton on a lightly floured tray, ensuring they don't touch. Repeat with the remaining wrappers and filling.
3. 3

   Prepare the Soup Broth

   • In a large pot or Dutch oven, heat the remaining 1 tbsp of vegetable oil over medium heat.
   • Add the 2 sliced garlic cloves and julienned ginger. Sauté for 1 minute until aromatic.
   • Pour in the 6 cups of vegetable broth and bring to a rolling boil.
   • Reduce the heat to a simmer. Stir in the remaining 1 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sesame oil, 0.25 tsp white pepper, and 0.5 tsp salt. Taste and adjust seasoning if necessary.
4. 4

   Cook Wontons and Serve

   • Carefully slide the prepared wontons into the simmering broth, one by one.
   • Increase the heat slightly and cook for 3-5 minutes. The wontons are done when they float to the surface and the wrappers become translucent.
   • Ladle the hot soup with 6 wontons into each serving bowl.
   • Garnish with the remaining chopped spring onion greens. Serve immediately.