Dumpling Wrap in Vegetable Soup
This is how my family usually finish off the leftover dumpling wraps – making noodle soup. There are different shapes of noodles in China, just like pasta doesn’t mean spaghetti only. I made a vegetable broth with onion, tomato, and mini dry Shiitake mushroom, the most important ingredient. Sometimes I would also add some dry shrimp or pork mince but I don’t have any at fridge so that’s totally fine. When the broth is ready, tear the dumpling wraps into big pieces and poach them in the broth, several minutes later, sprinkle a pinch of spring onion and drops of sesame seed oil, the noodle soup is ready to serve!