Author Notes: I had to make something with my first homemade veg stock, something worthy that would appreciate it’s clean, delicate flavour. Wonton soup is that dish.
The wontons are generally filled with seasoned pork and prawns. I decided to go for the Butternut squash that was in danger of going soft in my fridge. I roasted it and mixed the scooped out flesh with some Thai flavours, lemongrass, ginger & chilli and used that as my filling.
Roasting half a squash (as I did) makes a lot of the filling so I used it to make some spring rolls too which I served with some Thai Green Curry Rice Noodles. You could also use the rest of the squash mix to make a delicious soup, just add some coconut milk and veg stock and blend. - foodblogandthedog - foodblogandthedog
Food52 Review: Simple and satisfying, this is an excellent vegetarian dish and a great recipe to bridge the gap from winter to spring. The butternut squash is savory and sweet, brightened by a kick of ginger, spring onions, and cilantro. Add more sesame oil to taste if you desire; it adds a really nice nutty quality to the soup. And add more or less chili and ginger to taste, and don't skimp on the cilantro—the pairing with the butternut squash is standup! - Nora S
Thai Squash Wontons
- 1/2 butternut squash (including seeds if you like)
- olive oil, salt, pepper
- 1/2 onion, chopped
- 1 stalk celery, finely chopped
- 1 large clove garlic, finely chopped
- 1 tablespoon grated/minced ginger
- 1 lemongrass stalk, bashed, ends removed and finely chopped
- 1/2 red chilli (I only used 1/2 because my chillis are really hot you can use more)
- a handful of coriander, stalks chopped separately
- salt & pepper
- 1 tablespoon cornflour
- some breadcrumbs if the mixture is very wet (panko are best)
- wonton wrappers (defrosted at room temp. Keep covered or they will dry out)
- 1 egg, beaten for brushing
- Preheat the oven to 200C, cut the squash half in half, put on a lined baking sheet, drizzle with olive oil, salt & pepper and roast for about 30 – 45 minutes depending on your squash. It needs to be tender. You can roast the seeds at the same time, just wash and dry them, spread them out on a sheet of foil, drizzle with a little olive oil, salt & pepper and roast for about 15 minutes. (Keep an eye on them they should brown slightly not burn). Leave the squash until cool enough to handle and scoop out the soft flesh into a large bowl.
- Meanwhile heat some oil in a frying pan over a medium heat and add in the onions, celery, coriander stalks, lemongrass and chilli with a pinch of salt and cook for about 5 minutes until the onion is translucent. Then add in the garlic and ginger and cook for another 2 minutes. Tip this into the squash with the chopped coriander leaves and mix everything together well. Add in the cornflour and breadcrumbs if it seems very wet. Season with salt & pepper and taste.
- When they have come to room temperature place one wonton wrapper on a board or work surface so it is a diamond shape. With your finger moisten the edges of the wrapper with the beaten egg. Take a small teaspoon of the filling and put it in the top triangle of the diamond away from the edges.
- Fold the bottom half over the filling and seal the edges with your fingers. Push down around the filling to get rid of any air. Make sure the edges are sealed and there is no filling escaping. Moisten the two bottom corners with egg and close them together and seal to create the dumpling shape. Sit it up on it’s base.
- Continue until you have made enough wontons. I think three per person in a little bowl of soup is enough for a starter. You could also serve more of them as a main course (like a ravioli or tortellini dish) with some Thai Green Curry sauce
- 5 small bowls of vegetable stock (use the bowl you are serving in to get the correct amount plus 1 extra for luck)
- 1 tablespoon white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing rice wine
- a few drops of sesame oil
- 1 teaspoon minced ginger
- 1/2 red chilli, finely chopped plus extra for garnish
- some shredded cabbage, a handful
- 1 garlic chive or spring onion, finely sliced, plus extra for garnish
- 1 tablespoon chopped coriander plus leaves to garnish
- 12 wontons (3 per person) see recipe above
- roasted pumpkin seeds (see above) optional
- Heat the veg stock to just under boiling and add in the miso, spring onions/garlic shoots, chilli, cabbage, ginger, rice wine and soy sauce.
- Stir until the miso dissolves and simmer for a few minutes to soften the cabbage. Add a few drops of sesame oil and drop in the wontons.
- They will sink, give them a stir occasionally and cook in gently bubbling water for 3 or 4 minutes. They should float to the top then give them another minute or so.
- Scoop out the wontons with a slotted spoon and place them in the serving bowls.
- Stir in the chopped coriander and ladle the hot soup over the wontons. Garnish with extra spring onion, pumpkin seeds, sliced chilli and coriander leaves and serve immediately.