Chinese Broccoli Wontons in a Light Ginger-Soy Broth

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 184.8
  • Total Fat: 4.9 g
  • Cholesterol: 2.9 mg
  • Sodium: 870.1 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.9 g

View full nutritional breakdown of Chinese Broccoli Wontons in a Light Ginger-Soy Broth calories by ingredient
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Recipe from Vegan Yum Yum - Check out
on-soup/ for photos
Recipe from Vegan Yum Yum - Check out
on-soup/ for photos

Number of Servings: 4


    16 Wonton Skins
    1 Tbs Oil
    1-2 tsp Fresh Ginger, minced
    1 Cup Chinese Broccoli, thinly sliced
    3/4 Cup Seitan, chopped fine
    1/2 tsp Hot Chili Sauce, more if desired (like Sriracha)
    1 tsp Dijon Mustard
    1 tsp Tamari or Soy Sauce
    Ginger-Soy Broth
    4 Cups Water
    5-6 Fresh Ginger Slices
    1 Tbs Mirin
    2 Tbs Tamari (or soy sauce)
    1 1/2 tsp Sugar
    2 tsp Rice Vinegar
    1/2 tsp Salt, plus more to taste (not included in nutritional information)
    1/4 Cup Chinese Broccoli Leaves, packed (sub: spinach or collards)


Filling: Begin by chopping the Chinese broccoli very thinly with a sharp knife, from the base of the stem up towards the leaves (just like chopping scallions). Heat a large pan with oil and add the ginger. Once the ginger becomes fragrant, add the broccoli and seitan, stirring well and cooking until the broccoli is bright green and tender-crisp.
Transfer the broccoli-seitan mixture to a small bowl and toss with the remaining ingredients. Taste and adjust to your liking. Set aside while you make the broth.

Broth: Heat all of the broth ingredients together except the greens in a small sauce pan, until sugar and salt is dissolved and the ginger has had time to infuse into the broth. Taste and add more salt if desired, but remember this is a mild broth that is only meant to be a complement to the wontons. Once the broth has begin to simmer, turn off heat and toss in greens. Cover and set aside.
Fill the wontons: Place 1-2 tsp of filling in the center of the wonton. Wet the edges of the wrapper with water (a finger dipped in water works great) and seal into a trianlge, removing as much air as possible from the dumpling. Make sure edges are secured.
Set the triangle in front of you, pointing up. Wet one of the bottom corners. Hold the corners, one between each thumb and forefinger. Begin to bend the wrapper, as if you were forcing it into a horseshoe shape. Don’t change your grip, and resist the urge to fold the corners over. Bring the two ends together, crossing them slightly, and press to seal. Going from the triangle shape to a completed wonton is one fluid motion.

You can now freeze your dumplings, or cook them right away.
To prepare the soup: Bring a pot of salted water to a boil. Re-heat your broth to steaming, if necessary. Gently lower the wontons into the boiling water and cook until they become translucent, about 2-3 minutes if the wontons aren’t frozen, longer if they are. Remove them from the water with a spider (or other slotted spoon device) and place them into the hot broth.
Take care to remove and discard any dumplings that have opened up during cooking. If they open, water gets inside, washes all the flavor away, and you’ll be sad if you serve it or eat it. It will taste like watery mush, and I promise you won’t be happy about it.
Ladle 3-4 wontons into a bowl and add a small amount of broth, enough to half-way cover the wontons. Make sure to get some greens in there, too. Serve immediately.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.

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