Delicious Dumpling Soup for Lunar New Year
Ingredients
- wonton wrappers, thawed to room temperature
- 1/2 lb bok choy and 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 a pinch of salt. Blanch bok choy and cabbage for 5 minutes and transfer to an ice bath, then drain well. When cooled, squeeze out 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 assemble dumplings, place 1 teaspoon of filling in the middle of each wrapper and press to seal. Fold the wrapper to enclose the filling and seal the edges
Bring a pot of water to boil and, using a slotted spoon, slowly drop the dumplings in. Cook over medium-high heat until they float, then keep them afloat for another minute. 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.