Veggie Dumpling Soup

From the nutritious veggie broth I made, there were 2 cups of veggies left over. I never like to discard these veggies. I do use them in some form or another in wontons or crispy fried balls or something fun :)

To not try out anything fried, I tried making dumpling with the same left over veggies that are cooked in the same veggie broth.

This is really easy to make, delicious and a meal by itself.

You do need to try this out!

Click here for Clear Veggie Broth.

To the left over veggies, add salt, pepper powder, Spoonful of Schezwan sauce  and maida /all purpose flour. 

I used 5 tbsp of all purpose flour to make a soft dough. You might need more or less depending on the moisture content in your veggies. Mix well.

Make some steamed dumpling with this veggie dough. Add a spoonful of the mixture over steam bath. I like the bamboo steamer.

Cover and steam for 5-7 minutes.

Garnish with spring greens for crunch. Serve with Veggie Broth and Dipping Schezwan Sauce.

Enjoy with the Soup or as it is!

OR

To the simmering broth, add spoonful of soft veggie dough one at a time. These balls need not be round. They will settle at the bottom and slowly float to the top when cooked.

It will take around 5-7 minutes to cook.

Pour in a bowl, garnish with spring greens and enjoy!

Happy Healthy and Creative Cooking!!