Veg Dumpling Soup

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Serving Portions: 4
  • 12 g Knorr Aromat Seasoning Powder
  • 80 g Button Mushroom
  • 50 g Tofu, roughly chopped
  • 40 g Water Chestnut, chopped
  • 40 g Black Mushroom, chopped
  • 10 ml Sesame Oil
  • 40 g Wonton Skin
  • 5 g Brown & Polson Cornflour
  • 5 g Ginger, sliced
  • 50 g Spinach Leaves
  • 50 g Ice berg Lettuce
  • 10 ml Sesame Oil
  • 880 ml Water


    • 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.

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