Veg Dumpling Soup
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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.
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