MoFo recipe # 9 is a Won Ton Soup. The bread for this pairing is called Jin Bing which is a Chinese Flatbread.
I used Spring Roll Wrappers for my Won Tons, as they were the only vegan option I could find. Depending who you listen too, and what you read, spring roll wrappers and won ton wrappers are the same, similar or totally different. The ones I used were made of flour and water and worked perfectly.
For the won ton filling I used finely chopped mushrooms in place of the traditional pork and they tasted wonderful. This totally satisfied my craving for Won Ton Soup.
Enjoy,
Won Ton Soup
Serves 4
- 12 won ton wrappers
Filling:
- 1 Tblspn sesame oil
•1/2 pound mushrooms finely chopped
•1 tablespoon soy sauce - •1 green onion, finely minced
•1 teaspoon cornstarch
•2 dashes of white pepper
Other:
- •Water for boiling won tons
•4 1/2 – 5 cups vegan chicken stock or vegetable stock - •2 green onions, thinly sliced
- 1 Tblspn sesame oil
Heat sesame oil in pan over medium heat. Add finely chopped mushrooms and cook until mushrooms have released their juices and the juice has evaporated. Add the remaining filling ingredients and cook gently for 2 mins.
Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal.
Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 – 8 minutes, or until they rise to the top. Remove from the pot with a slotted spoon.
To make the soup: bring the stock to a boil. Add the won tons and bring the soup back to a gentle simmer. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.
Jin Bing (Chinese Flatbread)
Ingredients:
2 Cups Plain flour
1/2 cup water
Oil and salt
Preparation:
Mix 1 1/2 cups plain flour with a 1/2 cup of water and 1/2 tablespoon of salt, knead it into a dough. Allow it rest for at least 15 minutes.
In a heated saucepan, pour in around 2 tablespoons of oil, then add in 1/2 cup of dry plain flour, stir the flour with oil immediately, let the flour have the full contact with oil. Add some oil if it is need it. In the end, the flour is no longer in its ‘powder’ form, and allow it cool down.
Roll the dough into a thin flat sheet.
Put ‘stir-fried’ oil flour in the top of the sheet, it does not have to be evenly covered up the whole surface.
Roll the sheet up.
Hold the roll upright, and twist it as much as you can, then press it down to flat.
Roll the ‘flat dough’ again into a sheet, say around 0.5cm thickness
Shallow frying:
In a heated flat saucepan, pour in 1 1/2 tablespoons of oil.
When the oil gets hot, place a pre-prepared ‘sheet’ in the sauce pan.
Turn side to side until both sides turn ‘golden’ colour and get ‘crispy’.
Remove from pan and slice into thin strips.
Nutrition Facts | ||||||
Serving Size 525 g
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Amount Per Serving
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Calories 555 Calories from Fat 66
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% Daily Value*
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Total Fat 7.3g 11%
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Saturated Fat 1.1g 6%
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Cholesterol 0m 0%
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Sodium 1625mg 68%
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Potassium 306mg 9%
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Total Carbohydrates 103.2g 34%
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Dietary Fiber 2.6g 10%
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Sugars 2.4g
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Protein 15.5g
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Nutrition Grade B+
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* Based on a 2000 calorie diet
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Nutritional Analysis
- Low in saturated fat
- No cholesterol
- Low in sugar
- Very high in vitamin B6
- High in sodium
September 20, 2014 at 9:47 pm
I’m always confused with whether or not spring roll wrappers and won ton wrappers are the same! Your meal looks fab 😀
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September 20, 2014 at 10:35 pm
Me too, well in this case, they tasted the same. I think it depends on what the wrappers are made of:)
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September 20, 2014 at 10:43 pm
BTW, cannot see where to comment on your blog….anyway, loved your Cornish Pastie Blog…..I remeber sneaking out of school (many years ago, in Coburg, Melbourne) to go and get Cornish Pasties for lunch. I think I was about 8 at the time……Thanks for the reminder and good luck with the mashed potato’s and your children 🙂
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September 21, 2014 at 4:39 am
This dish looks so beautiful and delicious and with such simple ingredients too. Will be trying this sometime
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September 21, 2014 at 9:57 am
Thank you, this is really easy to make and definitely worth it. I will be making this a lot now.
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September 21, 2014 at 5:21 am
Oh my, won ton soup. I don’t know why, but I always think it’s so difficult to make your own won tons (oh right, probably because my mom once made them and she even made her own dough). I have to try with some pre-made dough, then it doesn’t seem so much trouble to make 😉
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September 21, 2014 at 10:00 am
I know what you mean, I thought it would be hard to make as well. Using the pre made wrappers made this so simple. And the end result was delicious .I hope you get a chance to try it.
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