Dumpling noodle soup

Name: Dumpling noodle soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1.5L (6 cups) chicken stock; 1/3 cup (80ml) light soy sauce; 2 tbs Chinese rice wine (shaohsing – from Asian food shops); 2 tbs oyster sauce; 5cm piece (25g) ginger, shredded; 1 tsp caster sugar; 1 tsp sesame oil; 200g thin egg noodles; 1/4 (about 350g) Chinese cabbage (wombok), shredded; 1 carrot, shredded (we used a julienne peeler); Coriander leaves, to serve; 75g pork sausages, casings removed; 75g mixture of raw prawn meat or crabmeat (substitute all prawn or all crabmeat), finely chopped; 1 coriander root (including 3cm stalk), washed, finely chopped; 1/2 long red chilli, seeds removed, finely chopped; 12 square wonton wrappers; Cornflour, to dust; Thinly sliced green chilli, to serve

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by delicious. team

delicious. team

Oct 01, 2017

Delicious dumplings and a rich broth, what more could you want? Recipe by Ben Cooper, from Chin Chin restaurant.

1.5L (6 cups) chicken stock
1/3 cup (80ml) light soy sauce
2 tbs Chinese rice wine (shaohsing – from Asian food shops)
2 tbs oyster sauce
5cm piece (25g) ginger, shredded
1 tsp caster sugar
1 tsp sesame oil
200g thin egg noodles
1/4 (about 350g) Chinese cabbage (wombok), shredded
1 carrot, shredded (we used a julienne peeler)
Coriander leaves, to serve

Dumplings

75g pork sausages, casings removed
75g mixture of raw prawn meat or crabmeat (substitute all prawn or all crabmeat), finely chopped
1 coriander root (including 3cm stalk), washed, finely chopped
1/2 long red chilli, seeds removed, finely chopped
12 square wonton wrappers
Cornflour, to dust
Thinly sliced green chilli, to serve

Method

1.

For the dumplings, line a tray with baking paper. Combine sausage meat, seafood mixture, coriander and chilli in a bowl. Lay wonton wrappers on a clean work surface. Place 1 tsp sausage mixture in the centre of each wrapper. Using a pastry brush, lightly brush the edges of each wrapper with water, then fold in half, enclosing filling. Gently press edges to seal and remove any air pockets. Lightly dust with cornflour and place on prepared tray. (Dumplings can be made up to 1 day ahead and stored, covered and chilled.)
2.

To make the soup, combine stock, soy, shaohsing, oyster sauce, ginger, sugar and oil in a saucepan over high heat. Bring to the boil. Add noodles, cabbage and carrot. Reduce heat to medium and simmer, stirring occasionally, for 4-5 minutes or until noodles are cooked.
3.

Meanwhile, place dumplings in a steamer basket over a separate saucepan of boiling water and steam for the final 4 minutes of soup cooking time or until cooked through.
4.

Divide soup among serving bowls. Add 3 dumplings to each and scatter with coriander and chilli to serve.