Daily Vegan Lunch for 18 December, 2013: Seitan Fried Wonton Soup

You do not have to fry these wontons.  I kind of wish I had not fried them because this would have been a fat-free soup except for the optional dash of sesame oil.

vegan wonton dumpling soup IMG_3848

MAKING WONTONS:
1.Take the wonton wrapper (watch out because some brands contain eggs.  These are the simplest kind from the Asian grocery store.  They have three ingredients: water, flour, and salt) and dab water on its four sides.
vegan wonton dumpling soup seitan

 

2. Fold wonton in half and pinch open sides shut.

IMG_3843

3. Fold one corner over.

IMG_3844

 

4. Now fold the other side to make a little envelope.

IMG_3845

 

Voila!IMG_3846
INGREDIENTS:

1/2 a package of wonton wrappers, about 25 – 30 squares

FOR THE SEITAN FILLING:

1.5 cups cooked seitan (I used yesterday’s recipe!)
2 legs celery, roughly chopped, about 1.5 cups
3 green onions, roughly chopped, about 1 cup
1 tablespoon soy sauce plus 1 teaspoon sugar OR 1.5 tablespoons vegetarian oyster sauce

FOR THE SOUP:

8 cups vegetable broth
2 tablespoons soy sauce
Dash sesame oil
3 cups bok choy or baby bok choy (or any other choy, like ong choy, just buy what’s on sale) chopped
1 cup dried shiitake mushrooms and water for soaking (save water to add to soup)

1 cup oil for frying wontons and a small, high-heat proof pan, I use cast-iron

DIRECTIONS:

Soak the mushrooms in at least 1 cup of water until they expand fully, about fifteen minutes.
In a blender or food processor, combine seitan, celery, green onion, soy sauce and sugar OR vegetarian mushroom oyster sauce.  Pulse the blender until the ingredients are finely chopped and almost pasty.

Now make the wontons as you see in the photos above.  Optionally fry them in oil by bringing the oil to the smoking point in a shallow cast iron pan and dropping them in for only about 20 seconds each side.  Get them out of the oil quickly or they will burn.

To make the soup, combine broth, sliced and de-stemmed shiitake mushrooms and their soaking water, soy sauce, and bok choy in a large pot on medium-high heat until choy starts to wilt slightly.
Add the dumplings.  If you did not pre-fry the dumplings, allow the dumplings to simmer in the soup for about 5 minutes.  Finish with a dash of sesame oil.

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