The flavours of Asia come to the fore in this tasty dumpling soup. If you don’t mind a bit of heat you can leave the seeds in the red chilli, but remove them if you prefer a milder flavour.
How long will it take?
What’s the serving size?
What do I need?
1 litre vegetable stock
1½ litres water
5cm piece fresh ginger peeled, cut into thin matchsticks
1 red chilli, thinly sliced (seeds removed if desired)
1 small jalapeno, thinly sliced
2 tbsps light soy sauce
1 bunch bok choy
1 carrot, thinly sliced
For the dumplings
500g pork mince
¼ cup tinned sliced water chestnuts drained
2 spring onions (green part only) finely chopped
1 tbsp light soy sauce
1 tsp caster sugar
20 fresh wonton wrappers
How do I make it?
To make pork dumplings, place pork, water chestnuts, spring onions, soy sauce and caster sugar in a food processor. Season with salt and pepper. Process until combined.
Assemble dumplings by placing a wonton wrapper on a clean surface. Spoon pork mixture in the centre of wrapper and brush edges with cold water. Fold up edges to form a pouch. Pinch tightly with fingers to close. Repeat with remaining pork mixture and wrappers.
Make soup by placing stock, water, ginger, red chilli and soy sauce in a large saucepan. Bring to boil. Add dumplings and return to boil. Reduce heat and simmer gently over low heat for 5 minutes. Add carrot and bok choy and cook for a further 3 minutes.
Divide soup and dumplings between 4 bowls and serve.