Ingredients
- 1 litre chicken stock, salt-reduced
- Ginger root (5cm piece ginger, peeled and shredded)
- 2 tablespoons low-sodium soy sauce
- 3 spring onions, thinly sliced
- 1 long red chilli, thinly sliced
- 500 gram pork dumplings (20 frozen dumplings specified)
- 300 grams mushrooms (Asian-style specified)
- 1 bunch choy sum, cut into thirds
- 1 bunch broccolini, cut into thirds
- 150 grams snow peas, halved diagonally
How to Make
-
Step 1: Place stock, 1 litre water, ginger, soy sauce, white of spring onion and half the chilli in a large saucepan and bring to the boil over high heat.
-
Step 2: Once boiling, add dumplings and mushrooms and reduce heat and simmer, uncovered, for 7 minutes and then add vegetable and cook with dumplings for a further minute or until vegetables are just tender.
-
Step 3: Serve soup, dumplings and vegetable in bowls topped with remaining chilli and remaining spring onion.
-
Step 4: TIP - if Asian-style mushrooms are not available, use Swiss brown or button mushrooms.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.