Lots of you probably think making wontons from scratch is a tedious, difficult process. This recipe will change your life!
Ingredients (serves 4):
- 200g firm tofu, pressed dry and crumbled
- 1 cup finely grated carrot
- 1 cup finely chopped cabbage
- 1 tsp grated fresh ginger
- 1 tsp tamari (for dumplings)
- ½ tsp salt
- 2 packets round wonton wrappers
- 8 cups vegetable stock
- 2 tbsp garlic-infused olive oil
- 125g rice noodles or GF thin noodles
- 1 bunch bok choy or spinach, leaves separated
- 2 tbsp sesame oil
- Green tops of 2 spring onions, thinly sliced
- Optional: extra tamari + chilli oil for serving
Method:
- Mix tofu, carrot, cabbage, ginger, tamari, and salt in a bowl to make the dumpling filling.
- Place a small spoonful of filling in each wrapper, fold, and seal edges with water.
- Bring the vegetable stock to a boil in a large pot, then reduce to a simmer.
- Gently add the dumplings and cook for 4–5 minutes until they float and are cooked through.
- In a separate pot, cook the rice noodles according to package instructions and drain.
- Add bok choy or spinach to the simmering soup for 1–2 minutes until tender.
- Serve soup over noodles, drizzle with tamari and sesame oil, sprinkle with spring onion tops, and add chilli oil if desired.