Asian Vegetable Soup with Dumplings. There’s nothing better than a hot bowl of Asian Vegetable Soup with Dumplings on a cool winter night.
Makes 60 dumplings
700g Basic Asian Mince
4-6 dried shitake mushrooms
6 green prawns, peeled, deveined, coarsely chopped
1⁄4 cup bamboo shoots, chopped
2 spring onions, plus extra to garnish
2 x 275g gow gee wrappers
1 litre chicken stock
4 ginger slices
1 bunch bok choy
150g snow peas
Chilli sauce and soy, to serve
Place mince in a large bowl. Place mushrooms into a heatproof bowl, pour over 1 cup boiling water to cover and soak for 20 minutes, or until softened. Strain and set aside mushroom stock. Remove tough stem from mushroom and discard.
Finely chop mushroom and add to mince, along with prawns, chopped bamboo shoot and finely sliced spring onion.
Place about a tablespoon of filling in the centre of each gow gee wrapper. Brush edges with water and fold in half to enclose filling. Press edges together and crimp with fingertips for a decorative edge. Place chicken stock and reserved mushroom stock in a large pot. Add ginger and star-anise. Bring to the boil, cover and simmer for 10 minutes.
Meanwhile, heat another large pot of water over medium-high heat, bring to the boil and cook dumplings, in batches, for 3 minutes or until they float to the surface. Remove with a slotted spoon and keep warm. Cook remaining dumplings.
Add roughly chopped bok choy and trimmed snow peas to stock and cook for 1 minute. Divide dumplings among bowls and ladle over hot soup. Garnish with extra spring onions and serve with chilli sauce and soy.
Our easy Basic Asian Mince can also be used to make this delicious San Choy Bow with Pickled Vegetables.