Vegetable Wonton Soup
Servings
4 Servings
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
Instructions
- 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.
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!
Use a little egg or egg white to make it stick!
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?