Oats Wonton Soup

Oats Wonton Soup

From   Mummy Ka Magic

Prep: 15 minutes

Cook: 25 minutes

Method: Moderate

Course: Soup

Type: Chinese

Wontons stuffed with oats and served with a vegetable soup


  • Saffola Masala and Coriander Oats 1 packet
  • Wonton wrapper 20 to 24
  • Refined flour (maida) 4 tbsps
  • Spring onions, chopped 4
  • Carrots, finely sliced 1 cup
  • Button mushrooms, minced 12 to 15
  • Boy choy, roughly chopped 8 to 12
  • Salt to taste
  • Light soy sauce 2 tbsps
  • Vegetable stock 6 cups


  • Cook Saffola Masala and Coriander Oats in a non-stick pan with sufficient water as specified on the packet. Set aside to cool down to room temperature.
  • Take flour in a small bowl, add 3 tbsps water and mix till you get a smooth paste.
  • Spread wonton wrappers on the worktop, place 1 tbsp of oats in the center of each, brush the flour paste around the edges of each wrapper, fold it into a triangle, pressing edges together and seal.
  • Heat sufficient water in a deep non-stick pan, keep a dimsum basket in it. Line the base of the basket with cabbage leaves and place the wontons on them and steam.
  • Heat oil in another deep non-stick pan, add spring onions, carrot, minced mushrooms and bok choy and mix.
  • Add salt, soy sauce and vegetable stock, mix well and let it simmer the vegetables are cooked.
  • Place equal number of wontons in 4 serving bowls, pour the soup over them and serve.