Vegetarian wonton soup

Dumplings can be frozen and used in soup or fried.


  1. 1 package round wonton wraps
  2. 1 bag vegetarian morningstar ground beef
  3. 1 c small diced jicama
  4. 1 c finely chopped carrots (pulse in chopper)
  5. 1 c small diced celery
  6. 1 bunch cilantro stem finely chopped
  7. 1 c diced cabbage
  8. 1 tsp ground pepper
  9. 2 tbs vegetarian oyster sauce
  10. 1 tsp soy sauce
  11. 1 large carrot cut like flower
  12. 5 nappa cabbage leaves cut bite size pieces
  13. 6 mushrooms sliced
  14. 1-2 veg soup bullion or 1 tsp mushroom msg


  1. Change Add ground beef jicama celery cabbage finely chopped carrots ground pepper oyster sauce in frying pan on medium heat Mix well add seasoning per your taste Lastly add chopped cilantro stem The finer the ingredients the easier to wrap in wonton wrappers
  2. Change Fill a small bowl or dipping cup with water Put wonton wrapper in left hand use right index finger to dip in water and wet around the edge Scoop 1 tbs of ground beef mix into the center of wonton and fold in half sealing it tight Set aside and repeat this step until all wonton used Below I put it in a container separated by saran wrap to put in the freezer
  3. Change Various ways to make wontons
  4. Change Another way
  5. To make the soup in a medium pot boil water add soup bullion or mushroom msg flower carrots nappa cabbage for 10 minutes
  6. While you are boiling soup boil another small pot of water Add either fresh or frozen wonton dumplings and boil for 7 minutes Remove dumpling into bowl and pour soup on top seasoned with cilantro leaves and ground pepper if needed

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