Ingredients:

• 1 litre clear soup
• 1/2 cup plain flour
• 10 Spinach leaves
• 1 Green chilli
• salt to taste
• 1 tsp oil
• For filling:
• 2 tbsp noodles, boiled or left over
• 1 Carrot grated
• 1 tbsp cabbage, finely chopped
• 1 stalk celery, finely chopped
• 2-3 florets broccoli, finely chopped
• 1 tbsp Paneer or Cottage cheese
• salt to taste
• pepper to taste
• 1 tsp oil

Method:

1. For dough:
2. Grind spinach and chilli to a paste without using water. Add oil, salt, plain flour and knead into a soft elastic dough.
3. Cover and keep aside till required.
4. For filling:
5. Heat oil, add all ingredients, except noodles and paneer.
6. Stir fry for 2 minutes and add noodles and paneer. Stir, remove from fire.
7. Keep aside till required.
8. To proceed:
9. Take small lemon-sized balls of dough and roll them as thinly as possible.
10. Place a tsp of filling in centre.
11. Pick up edges of dough to form a pouch shape.
12. Press above filling, and use a small dough string to secure.
13. Place wantons in a steamer and steam for 7-8 minutes.
14. Or deep fry in hot oil, till crisp.
15. Remove and keep aside.
16. Add one or two wantons to each individual serving of piping hot clear soup.

Recipe courtesy of Saroj Kering