Veg Dumpling Soup
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Serving Portions: 4
- Heat Sesame Oil and stir fry Mushroom, Tofu, Water Chestnuts & Black Mushroom for a minute.
- Add Knorr Aromat Seasoning Powder and Brown & Polson Cornflour dissolved in 50 ml water and cook till it thickens.
- Remove from wok and use wonton skin to wrap this mixture in individual dumplings.
- In another pot, bring 880 ml water to boil with Ginger, Spinach, Iceberg Lettuce and dumpling in it.
- Reduce heat and simmer cook for 2-3 minutes till the dumpling gets done. Serve hot.