How to Cook Delicious and Attractive Fried Wonton Soup with Unique Vegetarian Filling

How to Make Fried Wonton Soup with Vegetarian Filling

• 1

  Prepare the Vegetables for the Broth

  Carrots, white radishes, kohlrabi, and cassava should be peeled with a knife, washed clean, and then cut into bite-sized pieces about 1.5cm thick.

  Wash the cilantro roots.

  Note: You can soak the kohlrabi in diluted salt water for about 10 minutes to reduce its sap and pungent smell.

  

  
• 2

  Prepare the filling ingredients

  Fresh shiitake mushrooms bought should be washed with diluted salt water, then rinsed with clean water. Cut 100g in half with a knife, and chop 50g finely.

  Taro should be peeled, then cut into pieces and blended until smooth in a blender.

  Green beans should be soaked in water for about 2 hours, then blended until smooth.

  Shallots should be washed and chopped finely. Dried wood ear mushrooms should be soaked in cold water for 1 hour to soften, then chopped finely.

  Note: You can wash fresh shiitake mushrooms with rice water to eliminate the strong smell of the mushrooms and help them retain their natural flavor.

  How to peel taro without itching

  • Wear gloves while peeling to minimize direct contact with the taro sap.
  • Alternatively, leave the dirt layer on the taro skin and use dry hands to peel it. After that, soak the taro in diluted salt water for 10 minutes before cooking. Note that during the soaking process, you should not put your hands directly into the taro.
  • Lightly boil or roast the taro before peeling.
  • If you accidentally get itchy from peeling taro, you can hold your hands over the fire, soak your hands in salt water mixed with lemon juice, or crush green banana leaves and apply them to the itchy area for about 10 minutes to relieve the itching!

  How to properly soak dried wood ear mushrooms

  • Before soaking wood ear mushrooms, you should rinse them with cold water to clean off sand and dirt.
  • You should only soak wood ear mushrooms for a maximum of 3 – 4 hours, and not soak them too long as it may cause the mushrooms to produce toxins harmful to health.
  • Only soak dried wood ear mushrooms in cold water, and do not soak them in hot water as it will produce many substances that are not good for health.

  

  

  

  
• 3

  Simmering the vegetables

  Set a pot with 1.5 liters of water on the stove, add carrots, chayote, white radish, cassava, and 3 sprigs of cilantro roots. Simmer the broth over medium heat for 30 minutes to extract the sweet essence from the vegetables.

  After 30 minutes, use a slotted spoon to remove the vegetables and cilantro roots.

  

  

  

  
• 4

  Cooking the broth

  Next, add 200ml of fresh coconut water, 1 tablespoon of rock sugar, 1 tablespoon of vegetarian seasoning, and the halved shiitake mushrooms to the broth pot.

  Simmer the broth over medium heat for 30 minutes.

  

  
• 5

  Mix the filling

  Put the ingredients into a bowl in the following order: taro, mung beans, finely chopped shiitake mushrooms, finely chopped wood ear mushrooms, chopped green onions, 1/2 tablespoon of sugar, 1 tablespoon of vegetarian seasoning, 1 teaspoon of pepper, 1 tablespoon of sesame oil.

  Use a ladle to stir evenly so that the ingredients mix and stick together.

  

  

  

  
• 6

  Dumpling Wrapping

  Place a piece of dumpling wrapper on a clean flat surface, then brush a thin layer of water along the edge of the wrapper to create adhesion.

  Then use a spoon to scoop a sufficient amount of filling and place it in the center of the dumpling wrapper.

  Continue by folding the dumpling wrapper in half diagonally to form a triangle.

  Brush a thin layer of water on the pointed edge of the triangle you just formed, then use your hands to pinch the two pointed corners together so that the edges overlap, completing the dumpling shape.

  Repeat until all the filling is used up!

  How to wrap dumplings beautifully, securely, without bursting

  • When wrapping dumplings, you should not take all the dumpling wrappers out to expose them to the air, as this will cause the wrappers to dry out, making them hard to wrap. It’s best to take one piece out of the plastic bag at a time and wrap it as you go.
  • You need to apply a little water to dissolve the flour that is covering the dumpling skins so that the skins do not stick together when stored if not used immediately.
  • Use water to brush the edges of the wrapper to create stickiness and connect the edges together, preventing the dumplings from bursting and the filling from spilling out during cooking.

  

  

  

  
• 7

  Frying the dumplings

  Put a pan with 250ml of oil on the stove, wait for the oil to heat up, then add the wrapped dumplings and fry them until they are golden brown, then remove and place them on a plate lined with paper towels.

  Note: It is recommended to fry the dumplings in deep oil so that they cook evenly and look beautifully golden.

  

  

  

  
• 8

  Final product

  When serving, place the fried dumplings in a bowl, pour the broth over, and sprinkle some finely chopped green onions on top for a nice presentation.

  The fried vegetarian dumpling soup is incredibly appealing. The crispy dumpling skin combined with the chewy and rich filling of taro and mushrooms inside, served with a light sweet broth from vegetables, will surely be a favorite dish for your family!