Soups, Vegan, Appetizer, Dumpling

Jack-Fruit Wonton Soup
with Mushrooms & Chinese Broccoli

Living in Dubai is a little weird. I sometimes really don’t understand why I am here especially when it’s Summer. 50 degrees is not something you would like. But then sometimes I really love being here. Right now for example, the weather is amazing. Unlike most of the other countries it’s not autumn here it’s still summer and you can find many many fruits vegetables, tropical fruits especially are extremely easy to get.
I still remember the first time I was in Dubai. I went to the market and OMG! I was adorned with the variations of fruits and vegetables. This still makes me try something new every time I am in the market.
Interestingly I have never tried this funky fruit before. Now a bit regretted that I haven’t.
It has a unique taste and texture. Not very sweet so easy to use it with savory recipes. It is quite starchy so makes it a perfect candidate for wonton filling.

I also loved these amazing looking leafy Chinese broccoli. It matches nicely with this soup and in general I found it more refreshing than the regular broccoli and bok choy which is mostly used for these type of soups.

I gave both jack-fruit and Chinese broccoli a try and loved it.

Jackfruit Wonton Soup

Course Soup, Main Course, Vegan, Snack, Appetizer
Cuisine Chinese
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 People
Author Kayra


For the Wontons:

  • 400 gr Fresh jacfruit Peeled, deseeded flesh
  • 90 gr Brown onion Chopped
  • 15 gr Sriracha sauce
  • 5 ml lime juice
  • 10 gr Coriander Chopped
  • 50 gr Mushrooms of choice
  • 20 gr Spring onion Green part chopped
  • Salt & Pepper
  • 40 pcs Wonton Wrapper

For the broth;

  • 50 gr Mushrooms Sliced
  • 10 gr Ginger Smashed
  • 5 gr Vegan Sambal sauce
  • 2 cloves Garlic Smashed
  • 120 gr Tomatoes Quaters
  • 1,5 Lt Vegetable stock
  • 15 gr Sesame oil
  • 30 ml Soy Sauce
  • 50 gr Jack-fruit Sliced
  • 100 gr Chinese Broccoli Whole


For the Wontons;

  1. Put jack-fruit in a food possessor and pulse until fine purée. 

  2. Chop your onion and coriander very fine. 

  3. Chop mushrooms.

  4. On a fry pan put touch of sesame oil and saute onion,  then add sriracha sauce and bloom.

  5. Add pureed jack-fruit and cook simmer until jack-fruit is completely cooked.

  6. Add coriander, lime juice and mushrooms after you turn of the heat.

  7. Let it cool down before you make the wontons.

For Assembling Wontons;

  1. Put a touch of flour on your cutting board under the wrappers so they don stick.

  2. Nicely arrange several wonton wrappers side by side.

  3. Add small amount of filling on each wrapper. ( Approximately 5 gr) 

  4. Brush the sides with a lil bit of water. ( avoid putting to much water so the dough does not get too sticky)

  5. Fold opposite corners together and stick them. You will have a triangle pocket. (make sure you give some pressure from center to sides to remove as much air possible)

  6. Then fold the two corners overlapping and stick with a lil bit of water.

  7. Use fresh otherwise it will absorb moisture from the filling and get ruined when you boil.

  8. Or you can freeze it up to 6 months and remove from the freezer 5 minutes before you boil.

For the Soup;

  1. Put the sesame oil to your stock pot.

  2. Bloom sambal sauce and add soy sauce, warm stock, tomatoes, ginger, garlic, mushrooms and jack-fruit.

  3. Bring it to boil and simmer for 10-15 minutes and adjust seasoning.

  4. Add wontons and broccoli and simmer additional 4-5 minutes or until wontons are tender and broccoli is cooked.

  5. You may serve with chopped coriander but it is also yummy without.

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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