Vegetarian dumplings with soba noodles

Wonton wrappers are a wonder fridge inclusion – they’re great for everything from deep frying to using as vehicles for dip, filling with bananas and chocolate for a super quick dessert…or for these quick vegetarian dumplings with cold soba noodles.


For the wontons:
1 packet of Double Merino wonton pastry
1 grated carrot
1 portobello mushroom, diced
1 stalk of green shallot, finely sliced
1 thumb-sized piece of ginger, peeled and grated
A few pieces of wood ear fungus, finely sliced
2 stalks of coriander, coarsely chopped
A good slug of oyster sauce
1 tbs tamari
1 tsp sesame oil
Sea salt flakes and white pepper to season

For the noodles:
1/2 packet of soba noodles
1 stalk green shallot, finely sliced
Sesame seeds
Sesame oil
1 tbsp mirin
1 tbsp sweet soy
A few coriander leaves



Place all the ingredients except for the wonton pastry into a bowl and use a spoon to mix everything well. Season with a little white pepper and a pinch of salt (you shouldn’t need much as the tamari and oyster sauce is salty enough).

Half fill a ramekin or tea cup with water. Take a piece of wonton pastry, spoon about a level teaspoon of the dumpling mixture in the centre. Dip your finger into the water and wet two adjacent sides. Fold together to form a triangle, pushing any air out as you do so. Wet the corner of one long side and press it together with the other side – you should have a tortellini pasta shape. Continue until you have used up all of the mixture. Over a pot of boiling water, steam for 10 minutes in a bamboo steamer lined with some grease proof paper, punctured with a few holes to allow the steam to pass through. After 10 minutes, remove the pot from heat but leave the dumplings inside the basket until you’re ready to serve.

Cook the soba noodles according to the packet’s instructions to al dente. Drain and refresh in iced water. Transfer the noodles to a mixing bowl and dress with mirin, a few drops of sesame oil and sweet soy. Season to taste.

To serve:
Evenly divide the dressed noodles into bowls and top with the steamed dumplings. Garnish with the coriander leaves, sesame leaves and finely sliced shallots.

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