Wednesday, 8 March 2023 / Topics:
1.5L reduced-salt chicken stock
2 tablespoons reduced-salt soy sauce, plus 1 tablespoon extra
1 tablespoon Chinese cooking wine
250g pork mince
2 tablespoons finely chopped chives
thumb-sized piece of ginger, finely grated
2 garlic cloves, finely grated
20 dumpling wrappers
250g dried egg noodles
1 bunch of bok choy, quartered
2 spring onions, thinly sliced
2 teaspoons sesame oil
1 teaspoon chilli flakes
1. To make the soup, combine chicken stock, two tablespoons soy sauce and Chinese cooking wine in a large saucepan. Bring to a gentle simmer over medium heat.
2. Meanwhile, combine pork, chives, ginger, garlic and remaining one tablespoon soy sauce in a medium bowl. Use clean hands to work mixture until well combined. Working with one dumpling wrapper at a time, place two teaspoons of pork filling in the centre. Lightly brush edges with water, then scrunch up into a pouch, squeezing out any air to seal. Place on a lined baking tray and cover with a damp tea towel, while repeating the process with the remaining wrappers and filling.
3. Bring a large saucepan of water to the boil over high heat. Cook noodles for 3-4 minutes or until just cooked.
5. To serve, drain noodles and divide between bowls. Top with dumplings and bok choy, then pour over soup. Finish with spring onion, sesame oil and chilli flakes.
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