When we make Dumplings such as Gyoza and Wonton, we often end up having leftover wrappers. I add them to soup and this ‘Wakame Soup’ is my absolute favourite. Today I used Wonton Wrappers. Make sure you add the wrappers one sheet at a time.


2 to 3 Servings


2 tablespoons Dry Cut Wakame
2-3 thin slices Ginger *cut into fine strips
1-2 teaspoons Sesame Oil
2 cups Chicken Stock *OR 2 cups Water & 2 teaspoon Asian Chicken Bouillon Powder
1/2 teaspoon Salt *OR as required
White Pepper
4 to 5 sheets Dumpling Wrappers *e.g. Gyoza OR Wonton Wrappers
1 Spring Onion *finely chopped
Toasted Sesame Seeds

  1. Soak Dry Cut Wakame in cold water for 10 minutes or until soft, drain and squeeze to remove excess water.
  2. Heat Sesame Oil in a saucepan, stir-fry Ginger, then add Wakame and cook for a minute. Add Chicken Stock and bring to the boil. Season with Salt and White Pepper.
  3. Cut Dumpling Wrappers into the size that is easy to eat, add to the boiling soup one sheet at a time. Simmer until Dumpling Wrappers are softly cooked.
  4. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.