Vegan Dumpling Soup with Bok Choy and Cabbage
Ingredients
- wonton wrappers, thawed to room temperature
- 1/2 lb bok choy
- 1/2 lb Napa cabbage, cleaned and separated by leaves
- 1 King oyster mushroom, finely chopped
- 1 small carrot, finely chopped
- 1 teaspoon grated ginger
- 2 cups veggie stock
- oil
- toasted sesame oil
- salt
- white pepper
Preparation
Bring a pot of water to boil, add a drizzle of oil and pinch of salt. Blanch bok choy and cabbage for 5 minutes and transfer them to an ice bath, then drain well. When cooled, squeeze out all liquid and finely chop the veggies.
Meanwhile, sauté chopped mushrooms with a little oil until fully cooked and fragrant.
Place chopped veggies, mushrooms, carrots and grated ginger in a bowl. Season with salt, toasted sesame oil and white pepper.
To make the dumplings, place 1 teaspoon of filling in the middle of the wrapper and press to seal.
Bring a pot of water to boil and using a slotted spoon, slowly drop the dumplings in. Cook dumplings over med-high heat until they float up and let them stay afloat for another 1 min. Spoon dumplings out into a bowl.
Season veggie stock with salt, white pepper and mushrooms seasoning. To serve, ladle warm stock over dumplings, top with more veggies, scallions and drizzle of toasted sesame oil.
