This what I made out of the remains of my failed attempt at making shumai. Since the meat fillings and the wonton skins came apart but the fillings were quite tasty, I immediately came up with the idea of making meat ball wonton soup and served it as a lunch the next day.
I cut the wonton skins into wide strips making it like a type of noodle. I added tofu, broccoli, and carrots.
I also used the stems of the broccoli.
Since this was re-purposing failed shumai, I just made this soup without any recipe and using mostly other leftovers and made it a sort of a Chinese soup.
Earlier in the day, I prepared blanched broccoli florets (which I often do for the week to have a supply of fresh vegetables) and the stems were left (I usually do not use them). But this time I sliced them and put into the soup. I also had half of a good sized carrot left over from another dish. I peeled and made large match sticks. For the soup, I used a mixture of leftover Japanese dashi (which I made earlier with a kelp and bonito dashi pack) and chicken broth (Swanson, I had leftover in the refrigerator). I also used a Japanese silken tofu meant for eating “raw” which was passed “best enjoyed by” date.
I put some peanut oil and a splash of dark roasted sesame oil in a sauce pan and I added finely chopped ginger root, garlic, the sliced broccoli stems and carrot. I sautéed them a bit. I added the liquid and added the meat filling (or meat ball) and wonton skin cut into strips. I seasoned it with salt, light soy sauce, and a bit of mirin. I cooked it for 10-15 minutes and then added the blanched broccoli florets.
This was a quite good soup. Nice flavors from the meat filling and wonton noodles gave a nice texture. The broth was also quite good with nice ginger and sesame oil flavors. Although I will try making shumai again, this was a nice recovery dish.