Rainy days call for fiddly tasks in the kitchen. Making dumplings is actually much easier then you would ever imagine, these wonky little fellas were a first attempt and oh so tasty. Swimming in a nourishing chicken broth, earthy egg noodles and asian greens make for a perfect healthy winter meal.
Recipe
Dumplings:
packet of dumpling wrappers
500g pork mince
1 cup of finely sliced cabbage
one bunch garlic chives
3 whole spring onions
4cm of ginger peeled and chopped
1TB dark soy sauce
1.5TB sesame oil
1tsp of white vinegar
Broth:
6 cups of good quality chicken stock
1 cinnamon stick
1TB fish sauce
2TB sugar
2TB sesame oil
To Serve:
packet of egg noodles
bunch of Bok Choy
3 Spring onions (white ends)
On your bench top you will need to lay out; a bowl of water, a bowl for the pork filling, the wrappers, a pastry brush and a baking paper lined tray to place your rolled dumplings.
For the dumplings combine all of the filling ingredients in one bowl and combine with your hands.
Place the wrapper in the palm of your hand and place a heaped tsp of filling slightly to one side of the centre of the pastry. Dip the pastry brush in water and brush the edges and then simply fold the the edges together and press with your fingers to seal and create little ridges.
This recipe yields 30-35 dumplings i guarantee you'll be a whizz by the end. Place straight on the tray and cover with cling wrap and put in the fridge or at this point you can freeze them for up to three months.
Simply heat all of the broth ingredients in a sauce pan and bring to a gentle simmer.
Cook the egg noodles in boiling water until tender and drain. Do the same with the Bok Choy.
Place about a cup of the broth in a serving bowl top with a nest of noodles, a stem of Bok Choy and a handful of spring onions.
To cook dumplings place a few at time in boiling water until just starting to float, remove immediately or they will over cook and become tough. Put a few in each in bowl and enjoy.
Serves 4
(with plenty of left overs)
x
Abbey
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