Prepare to be initiated into the Mushroom Wonton Soup club.
Today I am going to share one of my all time favorite recipes for Mushroom Wonton Soup with Bok Choy. This is a go-to recipe when I want a fun food project to work on. The version I will discuss today involved making your own wonton wrappers, filling, wontons, and broth. This recipe is a bit of a project. However, each individual component is relatively easy and worth the effort.
This Mushroom Wonton soup has savory, sweet, and umami aspects all in one bite. It is one of my favorite dishes for a reason. Each bite is just so satisfying. I have recently been on a kick with asian inspired mushroom dishes as seen with my recent Mushroom Bao Buns. This recipe, like that one, can be made with almost any mushroom you like! As long as the mushrooms are finely diced, they will be a perfect texture for your wonton filling.
This recipe also uses one of my favorite vegetables recently, bok choy. Bok choy is a type of chinese cabbage that is common in many asian dishes, great for soups, and stir fries.
This seems complicated, how can I make it easier?
There are a few ways to make this recipe less complex. This recipe works well with store bought wrappers for the wontons, or even store bought dumplings…..However, I like to make them from scratch, takes quite a bit more time but in my opinion if you have the time, it is well worth the extra effort. If not for the sense of accomplishment alone.
One option I use when I want these for a weeknight meal is to make the wontons ahead on the weekend, freeze them, and store in a ziploc bag in the freezer until ready to use. Using this method, the whole dish can be brought together on a weekday in under 30 minutes.
Final Taste Verdict
Having made this Mushroom Wonton Soup recipe multiple times, I find that I keep coming back to it for that light and refreshing taste. This is a soup that is made for all seasons. Filling enough to be a winter staple, and let light enough to work for a cool summer evening.
This is one of my favorite recipes to make, and I can’t give it high enough marks. I really do hope you try this recipe out and let me know what you think!
Mushroom Wonton Soup with Bok Choy
Equipment
- Rolling Pin
- Knife
- Spoon
- Baking Sheet
- Large Pot
- Skillet
Ingredients
Wrappers
- 3 cups All purpose flour
- 200 ml hot water plus more for adjusting as necessary
- 1 tsp salt
- Cornstarch for dusting
Mushroom Dumpling Filling
- 8 oz Mushrooms finely chopped
- 1 tsp canola oil
- 1/8 cabbage finely chopped
- 1/2 in knob of ginger peeled and finely chopped
- 2 scallions finely chopped white and green portions
- 1 clove garlic finely chopped
- 1 tbsp Mirin
- 2 tbsp Soy Sauce
- 2 tsp sesame oil
- 1 tbsp rice vinegar
Soup
- 4 cups chicken broth or bouillon on water
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 tsp sesame oil
- 1 inch knob of peeled ginger
- 2 baby bok choy separate the leaves
- 1 tbsp - White miso paste
Instructions
Wonton Wrappers
- Wonton wrappers can be made by mixing all ingredients together and kneading for 10 minutes (you can do this by hand or with a stand mixer).
- Let the dough rest for 1 hour at room temperature. This step is fairly critical in my experience. Resting the dough allows the gluten that was just built up to relax. This makes the dough more extensible and easier to work with.
- Next step is to roll the dough out into a long sheet about 6 inches wide and very thin. Cut this dough into 2 rows of squares, 3 inches by 3 inches.
- Lightly dust with cornstarch and stack these wrappers onto each other. They can be used immediately or frozen for up to 3 months (maybe they would last longer, but I have never had them in my freezer longer than that).’
Dumpling Filling + Assembly
- This recipe makes 20 dumplings.
- Saute chopped mushrooms in oil for about 5 minutes until cooked. Add cabbage, stir, and cook for just one more minute. Let cool to room temperature.
- Mix cooked mushrooms and cabbage mixture with remainingl filling ingredients together in a medium bowl. Cover and set at room temperature for 30 minutes to 1 hour to let the flavors marinade.
- Next take your dumpling wrapper and cup it in your hand. Place one teaspoon of filling into the center of the dumpling.
- Now to close the dumpling there are many techniques. One that I personally like involves closing the dumpling along the diagonal and pinching those ends. Next bring the remaining two sides together and pinch them to seal. This will produce a dumpling as pictured.
- Note that there are plenty of ways to make dumplings and even a simple triangular close will work just as well. Also, if you are finding that your dumpling skins are not sealing when you pinch, you can dab a bit of water on the edges you wish you fuse just prior to pinching and that should do the trick.
- These dumplings can be used right away by cooking in a broth or they can be easily frozen for use at a later date (if cooking from freezing, add 3 minutes to the cook time).
- To freeze, I recommend placing finished dumplings onto a baking sheet lined with parchment paper and placing into the freezer until solid. Once the dumplings are frozen they can be stored in a ziploc bag for months without diminishing in quality.
Soup
- Mix chicken broth, soy sauce, mirin, sesame, oil, and the knob of ginger into a large pot and bring to a simmer. If you so choose, now is a great time to mix in the optional miso paste.
- Once your broth is simmering add in your dumplings and baby bok choy and continue to simmer for about 7 minutes, until dumpling skin is tender and bok choy is bright green and cooked through.
- Enjoy!