 Ingredients |
 300g Shanghai Won Ton wraps
600g Chinese cabbage
4 pieces of vegetarian chicken (can be replaced by vegetarian ham), thinly diced
10 dried mushrooms, cleansed, softened and thinly diced
Some carrots (to your liking), thinly diced
Some coriander for decoration
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| Seasonings |
1 tsp salt
1 tsp sugar
3 tsp vegetarian MSG
1 tbsp soy sauce
1 tbsp sweet potato starch
Some sesame oil
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| Soup Seasonings |
Salt, vegetarian MSG, soy sauce, sesame oil to taste |
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Directions |
| 1. Cleanse Chinese cabbage and cook in boiling water until softened. Soak into cold water immediately until cool. Remove and squeeze out water. Thinly dice. Squeeze more water out and set aside. |
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| 2. Combine diced Chinese cabbage, vegetarian chicken, mushrooms, carrots and seasonings. Mix well and use as fillings. |
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| 3. Seal fillings in Won Ton wraps one by one. In each person’s bowl, add all the soup seasonings. |
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| 4. In a pot, boil some water under high heat. Add 1 tbsp oil before adding Won Ton. (Do not cover the pot with a lid to avoid over cook). Use a spoon, take out some boiling water and add in bowls. When the Won Tons start boiling, remove from the heat and place several won tons in each bowl. Add some sesame oil, sprinkle some coriander and ready to serve.
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