For the Soup
- 5 cups water
- 2 1/2 tbsp yondu, Korean fermented vegetable sauce, or 2 tsp veggie bouillon
- 1 tsp soy sauce
- Pinch of salt
- 3 large slices of ginger
- 3 cloves garlic, crushed
- 2 green onions
For the Wontons
- 4 oz Omni pork ground, plant-based ground meat, crumbled extra firm tofu, or chopped mushrooms
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1/4 tsp sesame oil
- 1/4 tsp sugar
- Pinch of white or black pepper
- 1 clove garlic, grated
- 1/2 tsp grated ginger
- 1 green onion, chopped
- 20 to 23 square wonton wrappers
- In a pot, add all the ingredients to the soup. Cover, bring it to a boil. When it’s boiling, reduce heat to low and simmer for 15 minutes. Turn off the heat and let the flavor come through together.
- Meanwhile, let’s make wontons.
In a mixing bowl, add all the ingredients for the wontons but wonton wrappers. Mix well with a pair of chopsticks until all the ingredients are combined.
- Take a wonton wrapper on your left palm (right palm if you are a left-handed person) and paint the edges of the wrapper lightly with cold water using your finger. Place 1/2 teaspoon of the filling in the center and fold in half, triangle shape. Seal tightly by pinching edges together with your fingers. Paint one of the lower side corners of the triangle with a little bit of water and bring both sides together (Watered side down). Press well and repeat with the remaining wrappers and filling. Place wontons 1/2” apart on a parchment paper-lined baking sheet.
- When the wontons are ready, discard the solid ingredients from the soup and bring it back to boil. When it’s boiling, carefully add wontons and cook for 3 to 5 minutes. (Wontons will be fully cooked in 2 to 3 minutes, but cooking it a bit longer will help the wonton flavors to melt into the soup.) Add salt and pepper to taste at this point.
- Transfer to a serving bowl and garnish with chopped green onion and cilantro to your taste.
- Add a handful of your choice of vegetables to make it a more balanced meal!
- To freeze wontons, place all the wontons on a baking sheet as one layer and not touch each other. (dust the bottom with extra flour or lay a parchment paper) Freeze them for a couple of hours, then transfer frozen wontons in an air-tight bag/container and seal tight. Keep it frozen. Cooking from frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes