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
4 to 5 sheets Dumpling Wrappers *e.g. Gyoza OR Wonton Wrappers
1 Spring Onion *finely chopped
Toasted Sesame Seeds
- Soak Dry Cut Wakame in cold water for 10 minutes or until soft, drain and squeeze to remove excess water.
- 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.
- 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.
- Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.