Homemade Vegetable Wonton SoupVeg

1

In a mixing bowl, combine all-purpose flour, pinch of salt, and a little water at a time.

2

Knead the mixture until you have a smooth, stretchy, and firm dough. If it is too sticky, add a little extra flour.

3

Form the dough into a ball and let it rest for at least 30 minutes.

4

In a bowl, combine finely chopped cabbage, chopped mushrooms (or crumbled paneer as a substitute), finely chopped carrots, and chopped spring onion greens.

5

Add ginger-garlic & chilli paste and salt to taste. Mix well and set aside.

6

Heat 1 teaspoon of oil in a pot over medium-low heat. Add sliced onions and a pinch of salt, cooking until the onions turn translucent.

7

Add chopped yellow and red capsicum and cook until softened.

8

Pour in vegetable stock and add ginger-garlic & chilli paste, black pepper, and some spring onion greens.

9

Stir in dark soy sauce for color and flavor

10

Dissolve 1 teaspoon of cornstarch in 3 tablespoons of water and gradually add this slurry to the soup until it reaches your desired thickness. Let it simmer for a minute, then turn off the heat.

11

Roll out the rested dough into a very thin sheet-it should be thin enough to see your fingers through.

12

Cut the sheet into even squares.

13

Place a small amount of the vegetable filling in the center of each square. Apply water to the edges with your fingers.

14

Fold the square into a triangle, ensuring there are no air bubbles, then fold the two shorter ends to shape the wonton.

15

Boil water in a separate pot and drop the wontons in. They are cooked once they float to the surface and the skins become transparent.

16

Place the cooked wontons into a serving bowl.

17

Pour the hot soup base with vegetables over the wontons.

18

Garnish with a drizzle of chilli oil and fresh spring onion greens. Serve immediately.