Pork and prawn dumpling soup
<p>This soup is imbued with the flavours and aromas that make Asian cuisine so delectable, and provides a delicious dinner to enjoy in the cooler months!</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>250g minced fatty pork</li>
<li>250g shelled raw prawns</li>
<li>1 tablespoon rice wine or dry sherry</li>
<li>1 egg white</li>
<li>1 teaspoon cornflour</li>
<li>1 tablespoon light soy sauce</li>
<li>1 spring onion, thinly sliced</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon sesame oil</li>
<li>24 fresh wonton wrappers</li>
<li>3 litres chicken stock</li>
<li>4cm piece ginger, peeled and sliced</li>
<li>3 cloves garlic, peeled and sliced</li>
<li>200g thin Chinese egg noodles, boiled in plenty of water until al dente, well rinsed under cold water and drained well</li>
<li>250g choy sum, halved into equal lengths and coarse leaves discarded</li>
<li>Oyster sauce and chilli oil for serving</li>
</ul>
<p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p>
<ol>
<li>To begin, put the pork, prawns, wine, egg white, cornflour, soy sauce, spring onion, salt and sesame oil into a mixing bowl and mix well.</li>
<li>Place one tablespoon of the mixture in the middle of a wonton wrapper, brush the edges of the pastry lightly with water and pinch the edges together around the filling so that you have a filled "bag" shape. This will create your dumplings.</li>
<li>Bring a large saucepan of water to the boil, carefully add the dumplings, gently stirring so they don't stick to the bottom, and simmer for a couple of minutes until just cooked.</li>
<li>Remove them and put on a plate but keep apart or they may stick together.</li>
<li>Place the stock, ginger and garlic in a large saucepan, bring to the boil and simmer for five minutes. Remove the ginger and garlic with a slotted spoon and discard.</li>
<li>Bring the stock back to the boil, add the noodles and reheat thoroughly.</li>
<li>Remove and divide them equally among six soup bowls.</li>
<li>Reheat the dumplings in the stock in two batches then put four in each bowl, adding a ladle or two of the stock in each bowl. After this sprinkle some spring onions on top.</li>
<li>Meanwhile, add the choy sum to a saucepan of boiling water.</li>
<li>Simmer for four minutes or until tender but slightly crisp.</li>
<li>Remove, drain well and place neatly on a serving plate. Drizzle well with oyster sauce and serve as a side to the soup with extra soy sauce, sesame oil and chilli oil.</li>
</ol>
<p><em>Written by Ray McVinnie. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>
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<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/03/pork-and-vegetable-dumplings/"><span style="text-decoration: underline;"><em><strong>Pork and vegetable dumplings</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/03/won-ton-dumplings/"><span style="text-decoration: underline;"><em><strong>Won ton dumplings</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/01/onion-and-parsley-dumplings/"><span style="text-decoration: underline;"><em><strong>Onion and parsley bread dumplings</strong></em></span></a></p>
