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)
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
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
Combine all the ingredients in a large pot and bring to the boil.
- 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
To make the dumplings, combine the mince, ginger, garlic, coriander
and 2 tablespoons soy sauce in a large bowl. - 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
Repeat with remaining wrappers and mince mixture. Freeze half
the dumplings for another meal. - 6
Bring broth to the boil. Add dumplings and simmer for 5 mins or until dumplings
are cooked through. - 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.