Pork dumpling

Served in master stock

PrepTime 30 Mins
Serves 6
Cook Time 20 Mins
Master stock broth ingredients:

2 cups chicken stock

2 tbsp light soy sauce

2 tbsp shao xing wine

1 tsp ginger, sliced

1 garlic cloves, bruised

1 star-anise

1 cinnamon stick

3 fresh lime leaves

1 piece dried mandarin peel or orange peel (optional)

Dumpling mixture:

4 x pork chops, minced

2 tablespoons grated fresh ginger

2 garlic cloves, crushed

2 tablespoons chopped coriander

2 tbsp light soy sauce

60 wonton wrappers

To serve:

1 bunch choy sum, trimmed, chopped

2 spring onions, thinly sliced diagonally

1 long red chilli, finely chopped

Coriander leaves

Sesame oil to garnish

  1. 1

    Combine all the ingredients in a large pot and bring to the boil.

  2. 2

    Reduce heat to low and gently simmer for 5 minutes to allow the
    flavours to infuse. Remove ginger, garlic, star anise, cinnamon, lime
    leaves and mandarin peel.

  3. 3

    To make the dumplings, combine the mince, ginger, garlic, coriander
    and 2 tablespoons soy sauce in a large bowl.

  4. 4

    Place 1 wrapper on a clean board. Drop 1 heaped teaspoon of mince mixture in the
    centre of the wrapper. Brush edges with water and pinch together to seal.

  5. 5

    Repeat with remaining wrappers and mince mixture. Freeze half
    the dumplings for another meal.

  6. 6

    Bring broth to the boil. Add dumplings and simmer for 5 mins or until dumplings
    are cooked through.

  7. 7

    Stir in remaining soy sauce. Divide choy sum and onion among bowls. Ladle over
    broth and dumplings. Top with chilli coriander and sesame oil.

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