Veg Dumpling Soup

Scroll down to view recipe

Ingredients

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

Preparation

    • 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.

Popular Recipes

VIEW MORE
Dutch Coffee Custard
Vegetable Manchow Soup
Dal Makhani
Fried Vegetables in Hot and Sweet Sauce
Classic Roast Chicken with Demi-Glace