Shiitake and Tempeh Wonton Soup

Ingredients for filling….Serves 6
4 ounces Tempeh.. pulsed in food processor until crumbled
1 large handful Shiitake Mushrooms..sliced..stems removed
2 tsp toasted sesame oil
2 cloves minced garlic
1/2 tsp minced ginger
2 Scallions thin sliced..white only
2 tsp Shaoxing wine…or Rice wine
2 tbsp Soy Sauce
few sprigs chopped cilantro

Ingredients for stock
6 cups veg stock
2 cups water
6 whole cloves of garlic
2 tsp Soy sauce
2 large pieces of ginger…skin on
1 tsp white pepper
1 small handful chopped baby bok choy
salt to taste

Ingredients for dough…see below

Directions for filling
Heat 2 tbsp of olive oil in a sautee pan over med.heat..and cook garlic and ginger 1 minute..add Shiitake and cook additional 2 minutes…add remaining ingredients one at a time incorporating well after each…and cook additional 3-4 minutes..Remove from heat and set aside..

Directions for Soup
In a large soup pot combine all ingredients except book choy and bring to a boil..reduce heat and simmer covered for 12 minutes…remove from heat..discard garlic and ginger and add book choy and cover..Bok choy will wilt from heat..

For fresh dumpling dough recipe..See our recipe for our Pumpkin Shiitake and Kale and Pecan Dumplings at ..roll out dough and cut into square shapes..gently not overfill…fold as desired..easiest way is a simple triangle..wet outer edge of 1 side..fold over and pinch around approx 18

Bring Soup back to a boil and add Wontons 3 or 4 at time..and gently move them to keep from sticking ..Boil for 12 minutes..serve 3 wontons with ladeled over the top…Enjoy not overfill Dumplings…try to get wrappers ass thin as possible..Dough will expand when boiled..


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