Russian Dumpling Won Ton Soup: My “new creation” after cooking with Nadja!
Russian Dumpling Won Ton Soup. Never heard of it? Me, neither! I just made it up and it is de-licious!
Simple. Simple. Simple.
Once a big batch of the dumplings are made, and in the freezer, showtime is only 20 minutes away!
Russian Dumpling Won Ton Soup: Steaming the Dumplings and Cooking the Broth
The frozen morsels are plopped into a well buttered steamer or into the Varoma of your Thermomix, and steamed for 20 minutes.
A litre of delicious homemade organic beef broth is placed into the TM bowl to steam the dumplings. As it steams, the dumpling drippings drop into the broth. The distillation intensifies the flavour of the broth and creates an irresistible and powerful umami-laden pool for the little pillows of steamed dumplings to luxuriate in.
The Varoma, or container used to place food to be steamed, sits on the top of the Thermomix machine, as pictured, above. The broth is inside of the stainless steel bowl.
There is also a shelf that can fit in the middle of the Varoma and an entire batch of dumplings can be steamed at once, or vegetables could be added on the shelf in the Varoma to be steamed separately, or into the broth to be cooked with the soup. I like it simple.
The dumpling dough melts into a puddle of pillowy parcels.
Russian Dumpling Won Ton Soup: Putting it all Together
Three dumplings is a nice soup starter amount; one would be nice for a very large meal and five to eight for a meal.
The deeply rich and flavourful beefy broth is poured over the dumplings. This makes for a nice tableside moment if for company.
Do not underestimate the power of the prolific and common little green onion. Snippets of it garnishing this simple dish are a must for colour, texture and that little zip and zing required to complete the full circle taste experience.
Another inside view…
Russian Dumpling Won Ton Soup: Making the Dumplings
For the dough and filling recipe, jump over Part 1 of this recipe where Nadja and I make Boraki together. On the same day, we made these dumplings with the same ingredients. You will find the necessary mis en place and dough making instructions there.
We made our parcels a little smaller than an average meatball; however, you can clearly make them as big or as small as your little old heart desires! That is one of the pleasurable aspects of making your own food.
Nadja showed me many different ways to make these dumplings. To make this shape, follow the first two steps, above, left, then pinch two of the corners together, and then the other two, to make the Mantji shape as pictured below.
Above, you can see that the slightest change in the corner pinch: tucking it inside instead of leaving it outside yeilds yet another presentation.
On a large parchment lined sheet, into the freezer overnight to be bagged, labeled and dated until soup time: Russian Dumpling Won Ton Soup time, that is! Try it, you’re doing to love it!
Above, some other shapes to have fun with. You’ll figure them out. Play with your food!
Recipe here. (Jump to the bottom or the page.)