Smokey Mushroom Wontons w/ an Asian Broth

 

 

 

 

YOU NEED

 

1 tablespoon of rice bran oil

1 small onion, peeled and roughly chopped

1 large clove of garlic, peeled and roughly chopped

100 grams of button mushrooms, roughly chopped

1.5 litres of vegan chicken stock

1/4 cup of soy sauce

1.5 tablespoon of Chinese rice wine (got mine at the supermarket from memory)

1 teaspoon of minced ginger

¼ cup of smoked almonds

¼ cup of spring onions (also known as scallions)

¼ teaspoon of salt

16 wonton wrappers another ½ cup of spring onions, washed and sliced on a long angle

extra spring onion for granish

sesame oil for garnish

 

YOU DO

Heat the oil in a large pan and cook the onions until they soften and caramelise. Add the garlic and cook on a gentle heat for a couple more minutes. Add the mushrooms and cook for about 10 minutes until they are also softened and browned, then turn the heat off.

While the mushrooms are cooking place the “chicken stock”, Chinese rice wine, soy sauce and ginger into a large pot. Bring to the boil and then turn down to a gentle simmer while you make the wontons.

When the mushrooms mixture is ready scrape it into a blender, add the ¼ cup spring onions, the salt and the smoked almonds and blend until smooth.

Lay the wonton wrappers in rows along your bench top. Dip your fingers into some clean water and run them around the edge of the wonton wrapper Place about a teaspoon of mushroom mixture into the centre of each wrapper. Bring the sides of the wonton wrapper up till they meet and press them together firmly with your fingers into whatever shape you prefer. Continue until all the wontons are complete.

Carefully place the wontons into the broth and cook very gently for a few minutes until the wrappers are cooked through. This takes about 5 minutes.

Once the wontons are cooked, serve the soup immediately. Garnish with the rest of the spring onion and a few drops of sesame oil.

To make it more of a meal, simply add generous amounts of steamed Asian greens.

 

Servings: Serves 2 large or 4 small.

Time: 30 minutes

Notes: It’s crucial that the wontons are sealed at the edges or they will break up when you cook them. Absolutely make sure that you don’t boil the broth when you are cooking the wontons too.

I found smoked almonds at Safeway. The Home Brand ones are vegan. These are what give this dish that “meaty” flavour.

You can get wonton wrappers at Asian grocers. You can get them in most supermarkets too. Just check that they don’t contain egg.

 

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