Wonton Soup | by Shannon Martinez

“This dish is bound to be one of those menu items your customers come back for. The broth uses the CHEF Demi Glace Liquid Concentrate that gives it a real beefy and earthiness.” Shannon Martinez, Owner & Head Chef of Smith & Daughters, Melbourne
Product: CHEF Black Garlic Paste, CHEF Demi Glace Liquid Concentrate, CHEF Liquid Concentrate Mushroom
Category: Vegan, Vegetarian
Serves: 10
Ingredients

Wontons
3 coriander stalks
20g garlic
20g ginger
80g spring onions
1 tsp pickled chilli paste (to taste)
400g fresh vegan mince
150g firm tofu, pressed for 15 minutes between paper towel to remove excess moisture
100g dried shiitake mushrooms, soaked and finely diced
20g dried black fungus, soaked and finely chopped
2 tbsp Chinese cooking wine
1 tbsp soy sauce
1 tbsp sugar
30mL CHEF Mushroom Liquid Concentrate
1 tsp white pepper
½ tsp salt
2 tbsp corn flour
Dumpling or wonton wrappers

Broth
½ cup veg oil
8 shallots, peeled and finely sliced
80g ginger, peeled and julienne
12 spring onions, finely sliced, whites and greens kept seperate
30g CHEF Black Garlic Paste
4 whole star anise
3L water mixed
120mL CHEF Demi Glace Liquid Concentrate
1/3 cup soy sauce
1x10cm piece dried kombu, torn (optional)
2 tbsp sesame oil
chilli oil

Garnishing Ideas

Garnish with coriander, green springonions and plenty of chilli oil.

Method

Wontons
In a food processor, add coriander, garlic, ginger, spring onions, pickled chilli paste and blitz. until a rough paste.
Add vegan mince, tofu, remaining Wonton ingredients and pulse until well combined but not totally smooth.
Spoon 1 tsp of mixture onto each dumpling wrapper and fold into desired dumpling shape, then place on a lined tray.

Broth
Heat a large pot or saucepan over a medium heat and add the oil.
Once hot, add shallots, ginger and white parts of spring onion. Cook until beginning to soften, then add CHEF Black Garlic Paste, star anise and cook for a further minute.
Pour in the water and mix through the CHEF Demi Glace Liquid Concentrate, followed by the soy sauce and kombu if using. Bring up to the boil, and simmer for 20 minutes. Once cooked, remove from heat and stand while you make the dumplings.

Once you have the required amount of dumplings, bring broth back up to a boil and then reduce to a gentle simmer.

Gently drop dumplings into broth and cook for approx. 3 minutes.
Once the dumplings are cooked, fish out of the broth and place into a bowl, then ladle the broth over to cover.

Products

CHEF Black Garlic Paste

Developed through a fermentation process, fresh garlic is transformed to create a sweet and rich garlic flavour to use at any stage of the cooking process.

CHEF Demi Glace Liquid Concentrate

Delicious base to create many of your signature sauces. The fact that it's both vegan and gluten free makes it extremely versatile across your menu.

CHEF Mushroom Liquid Concentrate

Made with shiitake and other forest mushrooms for a distinctive mushroom aroma and flavour.
Bring your culinary creations to life
Cut down preparation time and costs in the kitchen without compromising on quality.