Veg Dumpling Soup
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- Heat Sesame Oil and stir fry Mushroom, Tofu, Water Chestnuts & Black Mushroom for a minute.
- Add Knorr Aromat Seasoning Powder and Brown & Polson Cornflour (Dissolve in water as per requirement) and cook till it thickens.
- Remove from wok and use wonton skin to wrap this mixture in individual dumplings.
- In another pot, bring required water for soup to boil with Ginger, Spinach, Iceberg Lettuce, Knorr Aromat Seasoning Powder and dumpling in it.
- Reduce heat and simmer cook for 2-3 minutes till the dumpling gets done. Serve hot.