Yellow Curry Tofu Wonton Soup
I know the country is in a weird time right now. This quarantine has me going only one place: the grocery store. I've been making all kinds of food since we've been stuck at home. I just haven't sat down and shared anything yet.
I made this Yellow Curry Tofu Wonton Soup the other night. I've never made wontons before, but it wasn't as hard as you think. It's just a little time consuming, but the end result was delicious!
How I Made it Mine
This soup was really good! I followed the recipe with only a few minor changes. Again, it really only had to do with the spices. I didn't have cabbage on hand, so I used Brussel sprouts. I figured they are pretty much like mini cabbages, right? Mixed in with the rest of the ingredients, you couldn't tell. (And neither did my husband who claims to hate them!)
I used sesame oil instead of olive oil because the flavor is perfect with Asian dishes.
For the broth, I added one cup of lite coconut milk and not full fat. I very rarely use the full fat version. It's just added calories and saturated fat we don't need. I think I about doubled the amount of curry powder I used as well and added a little Sriracha for some heat. I forgot to top the soup with sesame seeds. I totally meant to do that because it would have looked better for the photo.
Here's the finished wonton product. These would be great as well without the broth. You could just cook them, garnish with some fresh green onion and whip up a quick dipping sauce. Great for an appetizer!
For the dumplings:
About 40 to 50 square wonton wrappers
1 package firm tofu
1 ½ Tbsp olive oil
2 Tbsp minced ginger
1 Tbsp minced garlic
3 cups shredded green cabbage
1 large carrot, grated
Pinch of salt
4 scallions, sliced
For the broth:
1 Tbsp olive oil
1 Tbsp minced ginger
4 minced garlic cloves
2 tsp yellow curry powder
6 cups vegetable broth
½ teaspoon salt, more if necessary
¾ cup full-fat coconut milk (can sub low-fat coconut milk)
For the broth, heat the 1 tablespoon of oil in a pot. Add the minced ginger and garlic and cook for about a minute, stirring constantly. Once the ginger and garlic have cooked, add the curry powder and stir to coat.
Next, add the vegetable broth and salt, cover the pot and bring the broth to a boil. Reduce the heat to a simmer and swirl in the coconut milk. Let the broth simmer for about 10 minutes, covered. Turn off the heat and let the broth sit on the stove covered as you make the dumplings.
For the dumplings, press the tofu and let it sit for 15-20 minutes. Cut the tofu into small ¼ inch cubes.
Heat the oil in a large pan. Add the minced ginger and garlic and cook for 1 minute. Then add the cabbage, carrots and a pinch of salt to the pan and cook for 3 to 4 minutes. Add the tofu and scallions to the pan and add another pinch of salt. Cook for another 2 to 3 minutes. Taste the filling. You want the filling to be a smidgen saltier than you would normally prefer. The wonton wrappers will mellow out the saltiness.
Dip a finger into the bowl of water and wet 2 adjacent sides of the dumpling wrappers. Spoon about 2 teaspoons to 1 tablespoon of filling into the center of the wrapper. If you can fit more filling into the dumpling, great! Seal the wrapper on the diagonal (dry sides over the wet sides) so that you end up with a triangle shape. Press down on the sides to make sure that you have the dumpling properly sealed. You don’t want the filling to release while they’re cooking.
Lightly wet one of the base corners of the folded triangle and fold the dumpling in half so that the other base corner overlaps the wet corner. Repeat until you have all the dumplings filled. If you need a visual, refer to the video or photos in the post for the folding technique. (Click here for the link back to the recipe)
Check the curry broth and see whether it’s still warm enough for your liking. If not, heat it up over medium-low heat and keep it simmering on low as you cook the dumplings.
Bring a big pot of water to boil. Add about half of the dumplings into the boiling water and cook for 3 to 4 minutes. All the dumplings should float to the top. Transfer the cooked dumplings to a bowl and add the remaining dumplings into the hot water.
Ladle some of the curry broth into a bowl and serve with the dumplings. Top with chili oil and black sesame seeds, if you like.
*recipe is as originally written*
Makes 7 cups broth
1 cup per serving + about 7 dumplings
Calories 312 / Total Fat 11g / Saturated Fat 3g / Monosaturated Fat 3g / Polyunsaturated 1g / Trans Fat 0g / Cholesterol 0mg / Sodium 648mg / Potassium 281mg / Total Carbohydrate 39g / Dietary Fiber 4g / Sugars 4g / Protein 15g
*macros are for the version I made*