Wonton dumplings stuffed with a mixture of tofu, cabbage and shiitake mushrooms with soy sauce and sesame oil, simmered in chicken broth and garnished with green onions.
Servings
3 - 4 (10 - 12 wontons per bowl)
Prep Time
30 Min
Cook Time
30 Min
Cooking Directions
In a large bowl, crumble tofu or mash with fork. Add mushrooms, cabbage, green onions, garlic, ginger, sesame oil, soy sauce, sake and potato starch. Mix well with hands.
Add water to a small bowl. Wet edges of wrap. Add 1 teaspoon of filling to the middle of wrap. Fold wrap in half, forming a triangle. Repeat until out of filling.
For Soup:
In a pot, saute garlic in a little bit of oil until fragrant.
Pour chicken broth in pot with garlic on medium-high heat. Throw in ginger, salt and pepper and drizzle with sesame oil. Bring to a boil and then simmer, about 25 minutes.
Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Garnish with green onion.