OK, this is one delicious soup. Not only is tasty, fresh and makes you feel amazingly clean, but it is also a lot easier than you would expect. The vegan dumplings/gyozas add that extra deliciousness and excitement to the dish and brings in a filling component. You will want to eat more and more. Feel free to make extra dumplings if you want more or you want a delicious snack for the next day. Now, this recipe list may look a bit scary at first but don't worry... all the ingredients should be easily found at your local supermarket. If you cannot find some of the ingredients try your local Asian store. I would absolutely love for you to try this recipe. Afterwards you will feel like a clean, mean vegan machine!
Dumplings (makes 15):
15 gow-gee wrappers*
50g button mushrooms, finely chopped
60g extra firm tofu, crumbled
thumbsize piece of ginger, finely grated
1 tablespoon soy sauce
1 garlic clove, crushed
1/2 scallion (green onion), finely sliced
1/2 tablespoon sesame oil
salt and pepper
4 garlic cloves
20g fresh ginger
1 long red chilli
1 tablespoon sesame oil
10g coriander roots
1 tablespoon oil
6 cups vegetable stock
1 lemongrass stalk
1 1/2 tablespoons soy sauce
juice of 1 lime
1 tablespoon sugar
1 tablespoon sugar
1 handful baby spinach
2 baby pak choy
100g baby corn, roughly chopped
coriander leaves to garnish
shallots to garnish
- Make the dumpling filling: Add the mushrooms, tofu, ginger, soy sauce, garlic, green onions, sesame oil and salt and pepper to a bowl. Mix until combined. In a pan on high heat, pour in the dumpling filling mixture and sauté for 10 minutes or so until the mushrooms have reduced in size, the tofu has slightly browned and the mixture is fragrant. Set the mixture aside.
- Make the soup paste: Add the garlic, ginger, chilli, sesame oil and coriander roots to a food processor. Process until a smooth paste has formed.
- Make the soup: In a large pot on high heat, add the oil and the soup paste. Sauté for a couple of minutes until fragrant. Add in the veggie stock, lemon grass stalk, sugar, soy sauce and lime juice. Bring to the boil and simmer for 20 minutes to let the flavours develop. In the meantime, prepare the dumplings as instructed below:
- Prepare the dumplings: Prepare the dumplings by dividing 1/2 tablespoon or so of the filling to the centre of each gow-gee wrapper. Dip your fingers into a glass of water and wet one edge of the gow-gee wrapper. Fold the wrapper over into a semi-circle. Press firmly around the edges to ensure that it is tightly closed. You do not want any holes. Do this will all 15 wrappers until you have used all of the dumpling mixture. Set them aside.
- Continue making the soup: Add the baby corn to the soup and simmer for a couple of minutes. Then add the baby spinach, pak choy and the dumplings. Allow to simmer for 5 to 8 minutes until the dumplings begin to float rather than sink and began to appear see-through and tender.
- Divide the soup among 4 bowls and use a slotted spoon to divide the vegetables and dumplings evenly. Garnish with fresh coriander leaves and extra scallions. Enjoy!
- *Gow-gee wrappers are round dumpling wrappers that are used to roll dumplings. They look and feel like fresh pasta. You should be able to purchase vegan gow-gee wrappers from your local supermarket. I buy them from Woolworths and Coles from the cold section near the fresh pastas and frozen garlic bread.
- You could always make a double batch of the dumplings and eat some the next day too. You could steam them or fry them for a delicious snack.
The nutrition information above is an approximate guideline. Each serving of our Asian Dumpling Soup is high in manganese, high in selenium and very high in vitamin B6. Also, based on a 2000 calorie diet, a serving contains 46% of your recommended daily intake of vitamin A, 50% of your vitamin C, 17% of your calcium and 39% of your iron. How amazing!