Homemade Vegan Dumpling Soup
Ingredients
- wonton wrappers
- 1/2 lb bok choy
- 1/2 lb Napa cabbage
- 1 king oyster mushroom
- 1 small carrot
- 1 teaspoon grated ginger
- 2 cups vegetable stock
- oil
- toasted sesame oil
- salt
- white pepper
Preparation
Bring a pot of water to boil, add a drizzle of oil and a pinch of salt, blanch bok choy and cabbage for 5 minutes, transfer to an ice bath, drain well, squeeze out all liquid, and finely chop the vegetables.
Sauté chopped mushrooms with a little oil until fully cooked and fragrant.
Place chopped vegetables, mushrooms, carrots, and grated ginger in a bowl, then season with salt, toasted sesame oil, and white pepper.
To make the dumplings, place 1 teaspoon of filling in the middle of each wrapper and press to seal (refer to IGTV for wonton folding details).
Bring a pot of water to boil, use a slotted spoon to slowly drop in the dumplings, cook over medium-high heat until they float, and let them stay afloat for another 1 minute, then spoon them out into bowls.
Season vegetable stock with salt, white pepper, and mushroom seasoning.
To serve, ladle warm stock over the dumplings, top with additional vegetables, scallions, and a drizzle of toasted sesame oil.
