There is nothing nicer than a clear broth with delicate wontons (a.k.a. Chinese ravioli) floating. Once you discover how easy it is to make them, you will be enjoying them on a regular basis.
Traditional wonton filling usually includes a combination of finely minced ginger, garlic, and meat, etc. There is really no need for meat! Wontons should be light and moist. Even vegan meat tends to make them heavier. There are so many wonderful vegan combinations. Wontons typically have a base mix of shiitake mushrooms, carrots, cabbage, and sometimes water chestnuts. I love using leeks or spinach, cabbage, shallots, tofu, etc. as long as you mince them well. It is fun to come up with new combinations depending on what you have at home! I have also made wontons with just seared leeks and they were sooo good. So experiment, see what you and your family like.
Making wonton wrappers from scratch is easy but it takes a little extra time (mostly kneading and resting the dough) and practice to get them paper-thin and shaped either round or square. I like to make them the day before with the filling so that the next day, the soup can be made pretty quickly. Here is the great news, you only need 2 ingredients: flour and hot water. There is such a difference between freshly made wrappers and store-bought ones. The key is to roll the dough very thin (about 2 mm) and make them immediately. You can use either a round cookie cutter for dumplings or a pizza wheel to make square wonton wrappers. Make sure to dust each wrapper with a little cornstarch to prevent them from sticking to each other when you store them. Double the recipe because they keep refrigerated and freeze perfectly.
2.5 cups all-purpose flour
2/3 cup hot water
1/2 tsp sea salt
Use 2 chopsticks to mix the flour and water. When the water has been absorbed, start kneading for a few minutes or until the dough is smooth and silky. Wrap in plastic film and refrigerate for 15-20 mn.
Remove from refrigerator, cut the dough into 2 equal size balls. Wrap the second ball and put it back in the fridge. If you roll the entire ball, you will need to work quickly to make the wontons so that the wrappers don’t dry out. If you are making them for the first time, you may want to make a snake first, then cut equal size pieces. Take one piece at a time and keep the rest of the pieces covered in plastic film. Place a small ball in the middle. Using a pastry brush or your finger, rub some flour paste on all edges before sealing each wonton.
1.5 cups rice flour
3/4 cup tapioca starch
2 tsp xantham gum
3/4 cup hot water
1 tsp oil
If you don’t have time and want to skip that step, there are a few brands that make great eggless wonton wrappers. You want to check the ingredient list because most brands add eggs.
Note: store-bought wonton wrappers tend to be fairly large. The wontons ended up being quite the mouthful so I trimmed them down the second time and they were a lot more manageable!
The wonton broth
When it comes to preparing the broth, you will want some toasted sesame oil, a good vegetable broth, scallions, garlic, ginger, fresh cilantro.
You can also add some leafy green vegetables like bok choi, spinach, de-ribbed kale, cabbage… I love some thinly sliced daikon too!
Vegan Wonton Soup From Scratch
- Rolling Pin
- Pizza Cutter
- Pastry brush
- 1 tbsp vegetable oil (peanut, sesame...)
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped carrot
- 1 tbsp soy sauce
- 1/2 cup chopped mushrooms (fresh shiitake, white caps...)
- 1-2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp chili paste (optional)
- 5 cups vegetable broth
- 1 Tbsp toasted sesame oil
- 2 Tbsp soy sauce or tamari
- 2 Tbsp rice vinegar
- 1 Tbsp minced garlic
- 2 chunks fresh peeled sliced ginger
- 2.5 cups All-purpose flour
- 2/3 cup hot water
- 1/2 tsp salt
- 1 Tbsp flour
- 1 Tbsp water
- 2 cups greens (bok choi, spinach, kale)
- 1 cup chopped green onions
- 1 cup fresh cilantro (optional)
- 1/2 cup cornstarch for dusting
Prepare the filling
- Heat up a frying pan with the oil, add the cabbage, carrots, garlic, salt, and pepper, and stir.
- Cook for a few minutes, add the soy sauce, chili paste and mushrooms. Cook for a few more minutes.
- Taste and season as needed.
Make wonton wrappers
- In a medium-size bowl pour the flour, salt then the hot water.
- Using chopsticks, stir the flour around until most of the liquid has been absorbed.
- Using your hands, start kneading for a few minutes until you have a smooth and silky dough ball.
- Wrap in a plastic bag and refrigerate for 20 minutes
Prepare the broth
- In a saucepan, pour the 5 cups of vegetable broth, add the sesame oil soy sauce, rie vinegar, minced garlic, and sliced ginger and simmer for 5 minutes.
- Add the greens (spinach, bok choi, or kale)
- Taste and adjust seasonings if needed. Cover and set aside.
Prepare the flour paste
- Mix the flour with the water in a small bowl. Have a pastry brush nearby.
Fill the wontons
- Remove the dough ball from the refrigerator and cut into 2 equal portions.
- Using a rolling pin, roll out the dough until you have a 2 mm thick layer.
- If you are making wontons, use a pizza cutter to cut squares from the sheet.
- If you are making dumplings, use a cookie cutter or aluminum can in order to make rounds.
- Place the bowl that contains the filling nearby
- As you cut the squares, make sure to keep the unused one covered with plastic to prevent them from drying.
- Place a small spoonful in the middle of the wrapper. Using a pastry brush apply the flour paste on all edges.
- Seal the wonton by pinching the edges. Set completed wontons on a plate and cover with plastic film.
- Heat up the broth while you are filling the wontons. Make 3-4 wontons per person.
- Place the wontons in the hot broth and simmer for 2-3 minutes.
- Add chopped scallions and serve immediately.