Pork dumpling soup
(at time of publication)
- For the dumplings
- dumpling skins (available in the chilled section of Asian food stores; freeze the remainder for another time)
- 450g pork mince
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped chilli (adjust to suit your taste)
- salt and pepper
- 1 handful fresh coriandercilantroX, chopped
- For the soup
- 250ml per person good quality liquid stock (I use Campbell’s chicken stock)
- few slivers lemongrass, finely sliced
- ½-1 chilli, finely sliced
- 1 sprig fresh coriandercilantroX
1 In a pan, gently fry the pork and when it is crumbly add the onion, garlic, chilli and ginger. Cook until the onion is translucent and the seasonings well mixed. Then stir in the coriander. Taste and adjust the seasoning, adding more chilli if desired. If you have a processor, whiz the mixture quickly as the finer and less crumbly the mixture, the easier it is to work with.
2 To fill the dumplings, dab a little water around the edge of a dumpling skin. Holding the skin in one hand, place a teaspoonful of mixture in the middle and press it gently with the side of your little finger to compress it slightly.
3 Fold the edges of the skin over the top, crimping it firmly down the middle. Place on a tray lined with non-stick paper until the remaining dumplings are filled. Use the dumplings fresh, or freeze, and when frozen pack into bags for future use.
4 To make the soup, pour the required amount of stock into a saucepan, add the lemongrass and chilli and heat to a gentle simmer. Place 4 dumplings per person into the soup and simmer for around 4-5 minutes. The dumplings will float to the top when cooked. I usually turn them over to ensure the dumplings are tender on both sides and piping hot in the middle.
Serve immediately. Slurping is compulsory!
Nutrition Info (per serve)
Total fat 5.9g
–Saturated fat 2.3g
Dietary fibre 1.1g
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