- Dish Type Cooktop
- Occasion Entertaining
- Cut Mince
- Serves 6
- Prep Time 30 mins
- Cook Time 20 mins
Ingredients
- Master stock ingredients:
- 2 cups Chicken stock
- 2 tbsp Light soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp Ginger, sliced
- 1 clove Garlic, bruised
- 1 Star-anise
- 1 Cinnamon stick
- 3 Fresh lime leaves
- 1 piece Dried mandarin peel or orange peel (optional)
- Dumpling ingredients:
- 500g Mince
- 2 tbsp Grated fresh ginger
- 2 cloves Garlic, crushed
- 2 tbsp 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
Directions
Step 1/12
Combine all the master stock ingredients in a large pot and bring to the boil.
Step 2/12
Reduce heat to low and gently simmer for 5 minutes to allow the flavours to infuse.
Step 3/12
To make the dumplings, combine the mince, ginger, garlic, coriander and soy sauce in a large bowl.
Step 4/12
Place 1 wrapper on a clean board.
Step 5/12
Drop 1 heaped teaspoon of mince mixture in the centre of the wrapper.
Step 6/12
Brush edges with water and pinch together to seal.
Step 7/12
Repeat with remaining wrappers and mince mixture.
Step 8/12
Bring broth to the boil.
Step 9/12
Add dumplings and simmer for 5 mins or until dumplings are cooked through.
Step 10/12
Divide choy sum and onion among bowls.
Step 11/12
Ladle over broth and dumplings.
Step 12/12
Top with chilli, coriander and sesame oil.