Go Back
Sauerkraut wontons and wonton soup
Print
Sauerkraut wontons and wonton soup
Prep Time
25 mins
Cook Time
15 mins
 
Ingredients
For the wontons
  • Dash of olive oil
  • Dash of sesame oil
  • 1 spring onion diced finely
  • 1 portobello mushroom diced finely
  • 1 teaspoon grated ginger
  • 1/4 cup coriander chopped finely
  • 1/2 block silken tofu
  • 1/3 cup sauerkraut chopped finely
  • 16 wonton wrappers
For the Soup
  • 1/2 red onion sliced
  • A few stalks of bok choy or similar stalks chopped into about 1 inch strips and leaves separated.
  • 1 teaspoon garlic
  • 1 teaspoon grated ginger
  • 1 1/2 litres water
  • 1 tablespoon vegetable stock
  • Wedge of lemon optional
  • 8 wontons
  • small handful of coriander chopped
  • 1/2 cup sauerkraut
Instructions
For the wontons:

  1. Heat the olive oil and sesame oil in a saucepan, add the spring onion, mushrooms, ginger and coriander and cook for a few minutes. Crumble the silken tofu into the pan, cook for a further few minutes and then add the sauerkraut and stir through. Turn off the heat and let mixture cool.

  2. Once the mixture is cool, spoon about 1 teaspoon of mixture into the centre of a wonton wrapper and fold it into a dumpling. I use a little bit of water on the edges to hold it together.

For the Soup:

  1. Heat the oil in a large saucepan. Add the onion and cook for around 5 minutes, till softened. Then add the bok choy stalks, garlic and ginger and stir for a minute. Add the water, vegetable stock and wedge of lemon and cook for about 5 minutes. Add 8 (or more!) of the wontons you have made to the soup. Also add the leaves of the bok choy at this stage, the coriander and stir through the sauerkraut. Cook on a low simmer for 5 minutes until wontons are ready. Serve up and enjoy!