Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Serves: 4
Yield: 8 cups
Kosher Designation: Pareve
Difficulty: Beginner

Ingredients

• 4 tablespoons olive oil, divided
• 2 cloves garlic, chopped
• 2 cups diced button mushrooms
• 2 teaspoons soy sauce
• 1 teaspoon chili-garlic sauce
• 12 Gefen round wonton wrappers, defrosted
• 2 small carrots, julienned
• 4 green onions, sliced
• 1 cup shredded cabbage
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt

Preparation

1. In a medium skillet over medium high heat, heat 2 tablespoons oil. Add garlic and mushrooms and sauté for 5 minutes. Add soy sauce and chili garlic sauce and cook for 5 minutes more or until softened and slightly reduced. Let cool.
2. Working with one wonton wrapper at a time, fill with about 2 teaspoons of cooled mushroom filling in middle of circle. Lightly brush edges with water and fold over to make a half moon shape, pressing tightly to seal. Set aside and repeat to fill all the wontons.
3. In a large pot, heat remaining 2 tablespoons oil. Add carrots and sauté 4 minutes. Add green onion and cabbage and sauté 2 minutes more or until softened. Add broth, water and salt and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes or until vegetables are tender. Add prepared wontons and cook 4 to 6 minutes or until wontons float and are tender. Divide between 4 bowls.

Jamie Geller is Chief Foodie Officer at Kosher.com and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing.  For over 1,500 recipes and to watch Jamie’s Quick & Kosher cooking show, visit her online at blog.kosher.com.