Pork Dumpling Bone Broth

PORK DUMPLING BONE BROTH 2.jpg

Dumplings are fun and easy to make. Seasoned broth, dumplings, and veggies can all be prepared ahead of time. You can even make extra dumplings, blanch and store them in the fridge or freezer and reheat with a seasoned bone broth when you’re in the need of a quick fix.

Serves 4

INGREDIENTS

Dumplings

  • 500 gm pork mince

  • 1 egg

  • 2 tsp ginger, finely chopped

  • 2 tsp garlic, finely chopped

  • ½ cup shallots, finely sliced

  • 2 tsp sesame oil

  • ½ tsp salt pinch white pepper

  • 1 packet round wonton/gow gee wrappers

Broth

  • 1 L GOOD BONES Chicken Broth

  • 2 tbsp ginger, cut into fine strips

  • 1 tbsp soy sauce

  • 1 tbsp hoi sin sauce

  • 1 tbsp oyster sauce

  • 1 head bok choy, finely sliced

  • 2 small capsicum, mixed colours, finely sliced

  • 1 cup coriander, picked

  • Lemon or lime to serve

METHOD

  1. First make the dumplings. Combine everything in a bowl and mix well to combine and emulsify. This can be done a day in advance if needed. Lay 8 wrappers on a clean work surface at a time and place 2 tsp of mince in the centre of each wrapper.

  2. Wet one half of the wrapper using your finger then fold the edges up and pinch together to enclose the filling and make sure it’s securely closed. You can pleat the edge if you want. Place the dumplings onto a baking paper lined plate or tray and repeat with remaining filling and store covered in the fridge. This can be done in advance. If you’re not wanting the dumpling wrapper, just make balls with the mix and poach them in the next step.

  3. When ready to serve the soup, bring a large pot of water to the boil and season lightly, this is to cook the dumplings.

  4. Combine the broth ingredients in a pot and bring to the boil. Taste and adjust the seasoning. You may want a little salt. Turn the heat down, cover with a lid and keep hot.

  5. Add the dumplings to the water and cook for 3 minutes then drain carefully and well.

  6. Distribute the vegetables, coriander, ginger and cooked dumplings between bowls then pour over the broth. Serve with lemon or lime for squeezing.

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