Pork & Prawn Dumplings in Chicken Broth

Ingredients

Pastry

2½ cups flour

1 tsp salt

1 cup water

 

Dumpling filling

200g finely minced pork

100g prawns, de veined and finely chopped

2tbsp finely sliced chives

2tbsp finely sliced coriander

½ tsp garlic crushed

1 tsp ginger finely ground

1 tbsp light soy

¼ tsp sesame oil

½ red chilli, diced and seeds removed

1 tbsp kechup manis

1 tbsp soy sauce

 

Dipping sauce

3 tbsp soy

2 tbsp rice vinegar

½ freshly sliced chilli

1 tsp sugar

 

Stock

2 tbsp vegetable oil

1kg chicken carcass

1 onion, chopped

2 large carrots

3 sticks celery

1 head garlic, cut in ½

1 bunch coriander, roots only scrapped clean

4 tabs ketchup manis

3 tbsp low sodium soy

Method

Method

To make the pastry blend water, salt and flour together until it makes a ball in a food processor. Allow to rest for 20 min.

Add dumpling filling ingredients to food processor and blend for 10 – 20 sec until combined. Alternatively, mash up the filling up with a fork.

Lay out dumpling pastry on bench (have some extra flour to avoid stickiness). Place a tsp of filling in the centre. Wipe a little water around the edge of the pastry and seal by pushing together with fingers. Lay on a tray covered with a dry tea towel and refrigerate until ready to use. When ready to cook, heat the chicken stock in a pot and heat a large pot of salted water to a rapid boil. Add dumplings and stir to prevent sticking. Bring back to the boil. When cooked, 3 – 5 min. Place an even amount of dumplings in each serving bowl. Cover with boiling chicken stock. And garnish with some spring onions and fried shallots.