Written Recipe for Veg wonton soup
To make wonton sheets
Ingredients:
Refined Flour 400 gm
Salt to taste
Water 210 ml
Cornstarch a.k.a. cornflour for dusting
Methods:
In a bowl, add refined flour, slat to taste, mix well and add water gradually, combine the water and flour well, cover it with a damp cloth and rest the dough for at least half an hour.
After the rest, now you can Knead the dough well by stretching it until the dough is smooth, cover it with a damp cloth and rest the dough for another half to 1 hour.
Knead the dough once again after a rest, further divide the dough in four equal parts, or you can also choose to divide them in medium size dough balls, coat the dough ball with cornflour and flatten it with hands, further roll the dough with the help of a rolling pin, in a very thin sheet, make sure to dust cornflour every time you roll to avoid the dough from sticking or overlapping.
Remember the dough is stiff in texture so it will require efforts to roll a thin sheet, if you have a pasta rolling machine you can use that too. To check whether your sheet is thin enough, put your hands beneath the sheet, if hands are visible your good to cut them in squares.
As you roll it in thin sheet, cut the sheet in 10 cm × 10 cm square sheets to make wonton wrappers.
Dust cornflour over the wrappers if required, so they don’t stick to each other.
For making the paneer filling
Paneer 250 gm (crumbled)
Carrots 1/4th cup (finely chopped)
French Beans 1/4th cup (finely chopped)
Cabbage ½ cup (finely chopped)
Ginger 1.5 inch (finely chopped)
Spring onion greens 1/4th cup (finely chopped)
Light Soy sauce 2 tsp
Salt & White Pepper powder to taste
Methods:
Add all the ingredients one by one in order in a bowl and mix well. Keep aside to be used in making wontons.
For making wontons
Wonton sheets
Paneer filling
Methods:
Take a wonton wrapper and place a small spoonful of paneer filling in the centre, apply water on the edges and fold it diagonally in triangle, once folded apply water on the either end and bring them together and seal it. Your wontons are ready, sprinkle some flour to avoid the wontons from sticking until you cook them. Make as many as you want, and you can keep them frozen in a zip lock bag and use later as and when you want.
Now you have the wontons ready so please make the soup before you cook the wontons.
For making the soup
Ingredients:
Vegetable stock / Water 2 litre
Ginger 1 inch (sliced)
Garlic 4-5 cloves (crushed)
Light Soy sauce 2 tsp
Vinegar 1 tsp
Sugar 1 tsp
Spring onion greens 4-5 stalks (crushed)
Salt &White pepper powder to taste
Green chillies 2-3 nos. (roughly chopped)
Broccoli ½ cup (florets)
Mushroom ½ cup (quarters)
Carrots ½ cup (sliced)
Methods:
Add vegetable stock / water in a stock pot, and add sliced ginger and crushed garlic, you can also crush the ginger as well and add that to the stock pot, add spring onion greens, slit or roughly chopped green chillies, light soy sauce, sugar and vinegar, bring it to a boil and continue to simmer at least for 15-20 mins so the flavours gets infused much efficiently.
After simmering, use a strainer and transfer the stock in another stock pot.
Bring the strained stock to a boil and remove the scum if any, further add the broccoli, mushroom and carrots 4-5 minutes before serving the soup. You can tweak the addition of veggies as per your preference.
By the time you cook the veggies in the soup, boil the wontons for 5-6 minutes in separate stock pot.
Place the cooked wontons in the serving bowl and add the boiled soup with the veggies, garnish it with some spring onion greens, serve hot with some soy chilli on the side.
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