Pork and chive dumpling noodle soup

Pork and chive dumpling noodle soup

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

Making dumplings can be very therapeutic, especially with a group of friends, folding and crimping the dumplings while chit-chatting. And the team effort will be amply rewarded with a big mound of pork dumplings.

Ingredients

Quantity Ingredient
1 litre chicken stock
1 litre water
5 cm piece ginger, peeled and thinly sliced
2 french shallots, thinly sliced
pinch ground white pepper
salt, to taste
425g packet fresh egg noodles
1 bunch choy sum, ends trimmed, washed and cut into 5 cm lengths
1 spring onion, thinly sliced
fried shallots, to garnish

Pork and chive dumplings

Quantity Ingredient
300g minced pork
1 bunch garlic chives, finely chopped
3 garlic cloves, finely chopped
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 tablespoon cornflour
1 teaspoon ground white pepper
1 packet round gowgee wrappers

Method

  1. To make the pork and chive dumplings, place all the ingredients, except the wrappers, in a bowl and stir to combine. Scoop a teaspoon of the pork mixture and place it in the centre of a wrapper. Dip your finger in a bowl of water and rub it along the rim of the wrapper, then fold it in half. Crimp the wrapper along the edge, then pinch together to seal. Place the dumpling on a lightly floured tray. Repeat with the rest of the pork filling.
  2. Put the chicken stock, water, ginger and shallots in a large saucepan and bring to the boil over high heat. Season the soup with white pepper and salt to taste, then turn the heat to down to a simmer.
  3. For each serve, place a handful each of egg noodles and choy sum in a wire mesh sieve and dunk it in the hot soup. Cook for 1 minute, then drain and shake off any excess water, and transfer to a serving bowl. Repeat to make another 3 serves. Drop the dumplings in the hot soup and cook for 3 minutes, then scoop them out and divide among the serving bowls. Ladle hot soup over the noodles and dumplings, then garnish with spring onion and fried shallots.

Note

  • Alternatively, instead of cooking the dumplings in the hot soup, you can serve them pan-fried. Heat 2 tablespoons oil in a hot frying pan over medium–high heat. Place the dumplings in the pan, then add 3 tablespoons water to the pan and quickly put the lid on and let them steam for 5 minutes. The dumplings will be cooked from the steaming and will be crispy on the bottom from the pan-frying.
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