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Seitan Wonton Soup

Hey folks this is made similar to the last post but it has a couple of other ingredients thrown in plus there is an optional for meat eaters just like the last post. I am thinking of doing potstickers in a future post Inshalah but now I am multi tasking by making dimsum which is is the previous post and trying to concentrate on what I am writing about at this very minute. First you will need to make Seitan and Chinese Five Spice My Way. before you start. Also you will either nieed to have storebought wonton wrapers thawed out or make your own. Wonton Wrappers are also used to make either fried wonton and kreplah which I will cover soon Inshallah. They are also used for making crab rangoon as well and this is my most favorite.We are going to cover this too and also eggrolls also Inshallah. The Chinese eggrolls are not to be confused with the Nigerian ones and it doesn’t even come close plus we are going to do more springroll recipes too Inshallah as well.

After making the seitan which I would make a day in advance and then day after I would put in the food processor. I mean the big one of course not the mini one and keeping the reserve stock from the seitan which you will need for this recipe as well. Add your veggie bulion only to a large pot of water for now and do not turn the heat on yet and add to the seitan reserve stock as well as 1 small piece of ginger, 2 cloves of garlic and 3 green onions chopped, Add 1 drop each of chili oil, sesame oil, 3 dashes of maggi or knorr aroma and stir. Now add the same to the food processot with the sietan already in it along with Chinese 5 spice powder that is made from the link above along with either rice vinegar or Chinese black vinegar. The seitan filling has to be as dry as possible. Please do not add any liquid in there at all whatsoever. Turn on the food processor and mix and the mixture should look like ground meat when done.

Now take your wonton wrappers one at a time either homemade or storebought. Place the seitan filling on the dough this time but not squarely in the middle like last time. By using a small teaspoon take a tiny bit of the filling and add it on a piece near you and the pointy ends has to point towards you. Next take the upper part of the square the pointy part opposite of you and fold it in to a neat triangle. Seal the edges with fingers dipped in cold water and give it a nice seal and carefully place them in the soupy base because of the buion in the water. Repeat until they are all made and inside the pot and make sure the liquid is over the tops of the now formed wontons. Turn the heat on to low and let cook for 20 minutes. There should be a great deal of soup too and this is a perfect lunch or dinner item with oolong tea, hot mustard sauce and sweet and sour sauce. Also you may use soy sauce too as a dipping sauce if you wish also. Oh for you carnivoures out there if seitan is not to your liking then you can add 1 lb or 1 kg of ground meat to the mortar and pestle and it has to be zabhiha halal. Use either lamb, chicken, beef, goat turkey or veal mince for this option and use whatever type of bullion you prefer.

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