In my last post I discussed my first experience making vegetable dumplings.
We’ll call that the trial run. Now, ladies and gentlemen, welcome to the main event.
Hot and Sour Vegetable Won Ton Soup!
To make things even more interesting, I created this dish as the prelude to a meal that featured all dishes I had never made before, and I made them without recipes. Crazy! That’s right, despite being a meticulous planner in general, I pulled this one off on the fly. I must have been drunk or something. Whatever it was that got me into this Top Chef elimination challenge mood, it was delicious.
I have to be honest, I am kind of proud of myself. I experiment and create recipes all the time, but to turn a few random ideas into a three-part meal with no cookbooks, internet, or backup plan, it felt like I was doing a trapeze routine without a safety net. And I didn’t fall!
Unfortunately I did not write down any recipes, but I think I can tell you how to make the soup. You might just have to figure out the measurements on the fly until I can recreate this dish with a pen and paper nearby. Now without further ado, the meal. We started with the hot and sour vegetable won ton soup and then we enjoyed spicy baked tempeh over a bed of sesame ginger slaw.
So you want to know how to make the soup, huh? Well here’s a story about the soup but you really can’t call it a recipe. Here’s how it all went down.
First, start with a bag of broccoli slaw, like this one. This is going to be the filling for your dumplings. Heat a little oil in a pan and when it’s hot, add the broccoli slaw (not the whole bag, just enough to make as many dumplings as you need) and cook over medium heat until tender. Meanwhile, whisk a little cornstarch (1 teaspoons?) into some soy sauce (1/8 cup?). Add to the veggies and cook until sauce thickens, a few minutes. Ta-da! Filling.
When the veggies have cooked and cooled a bit, open a package of won ton wrappers like these. Follow the package instructions to fill and fold the won tons. I used about a teaspoon of filling per wrapper and then folded each in half into a triangle, sealing all of the edges, and then folded the two longer ends together so that the side of the triangle with the original fold was bent in half. This method keeps the won tons together better. Make as many dumplings as you think you will need in your soup.
Now for the soup part. Heat vegetable broth in a large pot over medium-high heat. Add black pepper and spices as you see fit. When the broth starts to boil, add the dumplings to the soup. They will cook in less than 5 minutes. While the dumplings cook, add the following ingredients to taste: soy sauce, sriracha chili sauce, rice wine vinegar. Add salt and pepper if needed. That’s it!
The best part about this soup is when you cut into the dumplings with your spoon, the filling spills out into the soup. You can’t help but to fill the broth with tasty shredded vegetables, which enhances the flavor and texture of the soup. It is seriously fun to eat!
Because of this meal, I have decided to “wing it” a lot more often. But next time I promise I’ll write down the recipe, so you won’t have to “wing it” too.