Fri, 7 October 2022
INGREDIENTS
For the dumplings:
* 1 tbsp sesame oil
* 2 tbsp fresh ginger, grated
* 225g chicken breast, finely minced (or prawns or shiitake mushrooms)
* 100g cabbage, minced
* 2 stalks of spring onion, minced
* 1 carrot, grated
* 2 tbsp soy sauce
* 1 tbsp corn-starch (or potato starch)
* 1 pack dumpling wrappers, you’ll need 25-30
For the soup:
* 1 tbsp sesame oil
* 2 tbsp fresh ginger, grated
* 2 litres good quality chicken stock, or use vegetable stock
* 3-4 tbsp soy sauce
* 3 stalks of spring onion, thinly sliced
* 1 carrot, julienned finely/grated
* 2 handfuls of fresh spinach
To garnish:
* Sesame seeds or Japanese Seven Spice
METHOD
For the Dumplings:
1. Prepare the filling for the dumplings by combining all the ingredients together. Use a spoon to mix well.
2. To assemble, place a dumpling wrapper on the upper side of the dumpling mould and press down gently around the edges. Brush water around the edge of the wrapper. Spoon 1 tablespoon of filling onto the wrapper and close the mould over. Repeat with the remaining wrappers. Set the dumplings aside as you prepare the soup.
3. If you don’t have a dumpling mould: spoon 1 tablespoon of filling onto each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Repeat with the remaining wrappers. Set aside.
For the Soup:
1. Add all the ingredients for the soup into a large saucepan (apart from the spinach). Bring to the boil then reduce to a simmer.
2. Add the dumplings to the pot and bring back up to a boil. Cook for 4 minutes.
3 Remove from the heat and stir in the spinach. Taste to check if the flavour is ok, if you prefer add more soy sauce.
4. Serve in bowls and garnish with sesame seeds or Japanese Seven Spice.
