For Vegetable Stock:

1 carrot, shredded
15 long green beans, chopped
1 half cabbage head, shredded
5 cups cold water

For Wontons:

1 cup plain flour
1/2 teaspoon salt
cooking oil, just enough to make a smooth dough with the plain flour and salt

For Filling:

1 tablespoon cooking oil
1 onion, chopped
4 green chillies, chopped
2 medium turnips, diced
1 carrot, shredded
1/2 cabbage head
1 teaspoon salt
2 teaspoons soy sauce

For Garnish:

1/8 teaspoon salt
1/2 teaspoon white or black pepper powder
1/2 teaspoon chili sauce
1/4 teaspoon soy sauce

For Vegetable Stock: Boil the vegetables listed under 'For Vegetable Stock:' in the ingredients section with the 5 cups of water. When ready, keep the stock aside and if you do not want to use the vegetables listed in 'For Filling:', keep these vegetables aside after boiling.

For Wontons: Mix the plain flour, salt and the oil in the 'For Wontons:' in the ingredients section and make a round and smooth ball. Shape them into medium sized balls and cut them into halves.

For Filling: Heat the oil in the 'For Filling:' in the ingredients section. Add the onion, chillies and the vegetables listed in the 'For Filling:' and if you want, you can use the vegetables which you may keep aside as written in the 'For Vegetable Stock' instead of the vegetables listed in the 'For Filling:'.

For Whole Wontons: Scoop in the filling into the halved wontons and make into 1 ball. Steam the until ready.

For Whole Soup And Garnish: Depending on how many wontons you have made, place 1 wonton into 1 bowl. Boil the vegetable stock with all the ingredients listed in the 'For Garnish:' in the ingredients section. Pour the stock on each bowl and serve.

This soup has a lot of proteins

Submitted by: Raifah