Wonton Soup

About once a year I buy wonton wrappers and make all kinds of fun and delicious stuff with them.

Usually it’s some type of mushroom ravioli but this week it was veggie dumplings.

I got started by sauteing a ton of minced fresh ginger, shredded cabbage, tvp, and shredded carrots seasoned with soy sauce, red chili flakes, sesame oil, and miso.

Then came the work.

Each little wrapper needed filled.

I plopped about a tablespoon into the middle of each, wiped water along two edges, folded, and pressed closed.

As long as I was doing it I went big and made a few dozen.

I put the whole tray in the freezer until we were ready to use them.

After 2 hours of shopping and errands yesterday Tate and I came home in need of a quick lunch and these dumplings practically jumped out of the freezer at me.

My original plan was to bake them but we needed something more substantial than a couple of baked dumplings so I got to work on a soup.

I boiled water then threw in broccoli flowerettes, zucchini slices, ribbons of chard, and many, many dumplings.

Around 7 minutes later, when the dumplings looked cooked, I turned off the heat and added a few spoons of miso.

As you can see from the floating carrots, a few dumplings lost there stuffing but it only added to the soup and they slippery noodles of the wonton wrappers were delicious no matter how I slurped them.

Wonton wrappers are so fun and versatile!  I just wish they came in a whole wheat version…