Ingredients
- Wonton filling
- ♡ 1 tablespoon cold pressed canola oil
- ♡ 2 shallots - chopped
- ♡ 200g tofu – grated
- ♡ 2 Tablespoons soy sauce
- ♡ 1 Tablespoon fresh ginger - grated
- ♡ 1 cup cabbage – finely sliced
- ♡ 2 carrots – grated
- ♡ 40 wonton wrappers/skins (fridge section of your supermarket or Chinese grocery store)
- Soup
- ♡ 1 tablespoon cold pressed canola oil
- ♡ 2 shallots- chopped
- ♡ 2 litres vegetable stock
- ♡ 4 baby bok choy – washed and leaves separated
Instructions
- For the filling
- ♥ Heat the oil and stir fry shallots and tofu, add the remaining ingredients and stir fry until everything is soft and can be mould. Leave to Cool.
- To make wontons
- ♥ Place the wonton square on a board, put one heaped teaspoon of the mixture in the middle of the wonton.
- ♥ Wet two sides∟ of the wonton with water. Then fold along the diagonal the non wet side onto the wet sides to make a triangle. Press down to enclose the filling.
- ♥ Wet the ends of the triangle wonton and bring the tips together and press together. Continue for the remaining wonton skins.
- To make the soup.
- ♥ Add oil to a stock pot, add shallots and gently stir fry, add stock and bok choy and bring to the boil. Add wonton dumplings and boil 1- 2 minutes.
- ♥ Serve and enjoy!
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