Food & Wine
Pork and prawn dumpling soup
This soup is imbued with the flavours and aromas that make Asian cuisine so delectable, and provides a delicious dinner to enjoy in the cooler months!
- 250g minced fatty pork
- 250g shelled raw prawns
- 1 tablespoon rice wine or dry sherry
- 1 egg white
- 1 teaspoon cornflour
- 1 tablespoon light soy sauce
- 1 spring onion, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 24 fresh wonton wrappers
- 3 litres chicken stock
- 4cm piece ginger, peeled and sliced
- 3 cloves garlic, peeled and sliced
- 200g thin Chinese egg noodles, boiled in plenty of water until al dente, well rinsed under cold water and drained well
- 250g choy sum, halved into equal lengths and coarse leaves discarded
- Oyster sauce and chilli oil for serving
- To begin, put the pork, prawns, wine, egg white, cornflour, soy sauce, spring onion, salt and sesame oil into a mixing bowl and mix well.
- Place one tablespoon of the mixture in the middle of a wonton wrapper, brush the edges of the pastry lightly with water and pinch the edges together around the filling so that you have a filled "bag" shape. This will create your dumplings.
- Bring a large saucepan of water to the boil, carefully add the dumplings, gently stirring so they don't stick to the bottom, and simmer for a couple of minutes until just cooked.
- Remove them and put on a plate but keep apart or they may stick together.
- Place the stock, ginger and garlic in a large saucepan, bring to the boil and simmer for five minutes. Remove the ginger and garlic with a slotted spoon and discard.
- Bring the stock back to the boil, add the noodles and reheat thoroughly.
- Remove and divide them equally among six soup bowls.
- Reheat the dumplings in the stock in two batches then put four in each bowl, adding a ladle or two of the stock in each bowl. After this sprinkle some spring onions on top.
- Meanwhile, add the choy sum to a saucepan of boiling water.
- Simmer for four minutes or until tender but slightly crisp.
- Remove, drain well and place neatly on a serving plate. Drizzle well with oyster sauce and serve as a side to the soup with extra soy sauce, sesame oil and chilli oil.
Written by Ray McVinnie. First appeared on Stuff.co.nz.
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