Hot & Sour Jackfruit Wonton Soup - Full of Plants https://fullofplants.

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Hot & Sour Jackfruit Wonton Soup

Author: Thomas

Tender jackfruit wontons with sweet potatoes, red bell peppers, and shiitakes. Served with a warming and
refreshing soup!

5 from 2 votes

PREP TIME : 45 mins COOK TIME : 15 mins SERVINGS CALORIES

TOTAL TIME : 1 hr 3 servings 329 kcal

INGREDIENTS   
Jackfruit Wontons

1 tbsp oil

1 clove of garlic minced

1 tsp ginger freshly grated

1/4 cup sweet potato finely chopped

1/4 cup red bell pepper finely chopped

1/2 cup shiitakes finely chopped

1 20-ounce can young green jackfruit

1 tbsp soy sauce

1 tbsp almond butter

1 tbsp white rice vinegar

1/8 tsp ground chili

1/8 tsp five-spice powder optional

18-20 vegan wonton wrappers store-bought or homemade, see notes

add-ins: sautéed shiitakes, bok choi or spinach optional

Hot & Sour Broth

2 cups water

2 tbsp soy sauce

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Hot & Sour Jackfruit Wonton Soup - Full of Plants https://fullofplants.com/wprm_print/13551

1 tbsp lime juice

1 tbsp white rice vinegar

1 tbsp sesame oil toasted

2 tsp chili oil

1 tsp maple syrup

1 tbsp green onions chopped

INSTRUCTIONS  
Jackfruit Wontons

1 Heat the oil in a large skillet over medium heat. Once hot, add the garlic and grated ginger. Sautée for
1-2 minutes, stirring regularly.

2 Add sweet potatoes, red bell peppers, and shiitakes, and sautée for 6-8 minutes or until tender. Stir
regularly to make sure the vegetables don't stick to the bottom of the skillet.

3 Drain and rinse the jackfruit. Cut off the hard core parts. Transfer to a plate or cutting board and
roughly mash it with a fork until you get a texture similar to pulled pork.

4 Add the jackfruit to the skillet and cook for 2-3 minutes, stirring regularly.

5 Pour in the soy sauce, almond butter, white rice vinegar, ground chili, and five-spice powder if using.
Stir well to combine and cook for one more minute. Remove from heat and let cool a few minutes.

6 Bring a large pot of water to a low boil. In the meantime, prepare the wontons.

7 Place a wonton wrapper on a cutting board. Using your finger, slightly wet the edges with water. Place
about 2 teaspoons of the jackfruit filling in the center of the wrapper. Fold the wrapper in half over
the filling to form a triangle, press down the edges to seal. Give it a good pinch, making sure your
wontons are fully sealed. Otherwise, the wontons may fall apart during cooking and the filling will
escape.

8 Moisten one bottom corner of the triangle with water. Bring together the left and right corners and
press to seal. See photo to check how they should look like. There are many other ways to fold a
wonton, use your favorite one. Repeat with the remaining wrappers and filling.

9 Once your wontons are ready and the water boiling, carefully drop the wontons into the boiling water.
Lower the heat to a low boil, and cook for 2 minutes. In the meantime, prepare the broth.

10 Drain the wontons and transfer to the serving bowls filled with the hot broth. Top with red pepper
flakes, green onions, and optionally sautéed shiitakes and bok choi.

Hot & Sour Broth

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Hot & Sour Jackfruit Wonton Soup - Full of Plants https://fullofplants.com/wprm_print/13551

1 Combine all the ingredients except the green onions in a saucepan. Heat over medium heat for 3-5
minutes. Remove from heat, add the chopped green onions and divide into 3 serving bowls.

NOTES
• If using store-bought wontons, make sure to brush them with water first to remove the coat of flour
that prevents them from sticking to each other. If using homemade, you don't need to do that as the
wrappers will be more sticky.

NUTRITION

Serving: 1 serving (6 wontons with broth) Calories: 329 kcal Carbohydrates: 48.7 g
Protein: 7.6 g Fat: 11.8 g Fiber: 0.8 g
Sugar: 8.7 g

COURSE : Dinner, Entree, Main Course CUISINE : Asian, Chinese

KEYWORD : hot sour wonton soup, jackfruit wonton soup, vegan wonton soup, vegetarian jackfruit wonton

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