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Vegetable Wonton Soup

 

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Vegetable Wonton Soup
 

 

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Recipe

Vegetable Wonton Soup

Times

  • Prep Time : 15 minutes min
  • Cook Time : 35 minutes min
  • Ready Time : 50 min

Servings

4

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, chopped
  • 2 cups diced button mushrooms
  • 2 teaspoons Soy sauce
  • 1 teaspoon chili-garlic sauce
  • 12 Gefen round wonton wrappers, defrosted
  • 2 small carrots, julienned
  • 4 green onions, sliced
  • 1 cup shredded cabbage
  • 4 cups vegetable broth
  • 2 cups Water
  • 1 teaspoon kosher salt

Directions

In a medium skillet over medium high heat, heat 2 tablespoons oil. Add garlic and mushrooms and sauté for 5 minutes. Add soy sauce and chili garlic sauce and cook for 5 minutes more or until softened and slightly reduced. Let cool.

Working with one wonton wrapper at a time, fill with about 2 teaspoons of cooled mushroom filling in middle of circle. Lightly brush edges with water and fold over to make a half moon shape, pressing tightly to seal. Set aside and repeat to fill all the wontons.

In a large pot, heat remaining 2 tablespoons oil. Add carrots and sauté 4 minutes. Add green onion and cabbage and sauté 2 minutes more or until softened. Add broth, water and salt and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes or until vegetables are tender. Add prepared wontons and cook 4 to 6 minutes or until wontons float and are tender. Divide between 4 bowls.

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About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

3 Responses to Vegetable Wonton Soup

  1. avatar says: galiah

    Whenever I make wontons, no matter how tightly I think I seal them (I moisten the edges, press with my fingertips/fork…), they invariably open up at some point between cooking and serving. It gets disheartening. Any fail-proof tips?

  2. avatar says: Robin

    Use a little egg or egg white to make it stick!

  3. Hi Galiah – I totally hear you! this is a such great question especially since it used to happen to me all the time and since we’ve just made SO many things with the new Gefen wonton wrappers recently I feel like I’ve really experimented with every technique! I have found that an egg wash really works best to seal the wontons (just like Robin suggested!). Also, press the air out around the filling so there’s no extra space in between the filling and wonton. Also when you use the egg wash, don’t completely soak the wonton, just a light brushing will do the trick. press very firmly or using a fork also works well – my testers and I used all of these tricks just recently on a new pierogi recipe we’ll share with you soon and not a single one leaked!

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