WONTON SOUP 🥟🥣 a delicious way to slurp up some dumplings 🤩 RECIPE BELOW ⬇️

recipe by @jacobking (Jacob King) - see original post

I love wontons in all their shapes, sizes and servings (SSS) and this no exception, I could eat bowl after bowl of this soup 😊

Make the wonton wrappers yourself or buy some shop bought ones + enjoy this classic Chinese dish 🔥

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⭐️ INGREDIENTS ⭐️

wontons wrapper
-2 cups plain flour (320g)
-1/2 tsp salt
-3/4 cup water (170ml)

wonton filling
-2 garlic cloves
-1/4 inch minced ginger
-1 spring onion
-1/4 block minced ginger
-1 diced carrot
-1/4 diced cabbage
-1 tbsp soy sauce
-1 tbsp vegan fish sauce

broth
-2 cups vegan chicken stock (I used oxo)
-2 tbsp soy sauce
-1 tbsp shoaxing vinegar
-2 tbsp sesame oil

⭐️ METHOD ⭐️

wonton wrappers
-mix the flour, salt + water + then knead for around 5 minutes before covering + resting for 30 mins - 1 hour.

filling
-fry the garlic + ginger for around 5 minutes on a low/medium heat, stirring often, before adding the crumbled firm tofu + frying for another 5 minutes.
-add the cabbage, carrot, soy sauce + fish sauce then combine for another 5 minutes before adding the spring onion + cornflour then taking off heat and allowing to cool completely.

making the wontons
-break the dough into quarters then roll out very thin, almost translucent if possible using cornflour to help stop the dough sticking then cut out squares a few inches in size.
-place a tbsp of filling in the centre, wet the edges + then fold over into a rectangle, seal the edges and then bring the bottom corners together to finish. see video for instructions
-boil the wontons for 2-3 minutes before placing in the broth.

broth + assembly
-mix the ingredients for the broth then bring to a boil before turning off the heat and serving with the wontons + topping with sesame seeds + spring onion.