Prep time: 30 mins
Cook time: 10 mins
Yield: 40 pieces
INGREDIENTS
- 1 packet dumpling wrappers, for soup
- 1.5 liter chicken stock, homemade or store-bought
- 2 to 3 stalks baby bok choy
- spring onion, diced, for garnish
- sesame oil, to taste
- salt, for cleansing the prawn meat
- corn flour, for cleansing the prawn meat
Fillings:
- 250g pork mince
- 160g prawn meat
- 3 shiitake mushrooms, soaked and shredded
- 30 gm bamboo shoots, frozen or canned, blanched in hot water then shredded
- 20 gm wood ears, blanched in hot water then shredded
Marinade:
- 2 tsp light soy sauce
- ½ tsp salt
- ½ tsp sugar
- ½ tsp oyster sauce
- 1 tsp cornflour / cornstarch
- ½ tsp chicken powder / chicken bouillon
- 1 egg white
- white pepper, to taste
- sesame oil, to taste
INSTRUCTIONS
- Mix the prawn meat with a little of salt and corn flour. Leave them for about 15 to 20 minutes. Rinse and pat dry with kitchen papers. Cut each into 3 to 4 pieces.
- Mix pork mince with marinade. Stir in the prawn, mushrooms, bamboo shoots, wood ears. Cover and chill in fridge for about 20 minutes, or until you’re ready to wrap dumplings.
- Put a heaped spoon of fillings in the middle of a wrapper. Damp the wrapper around the fillings and seal the filling tightly, leaving the wrapper edges loosely. No need to make it perfect. Just make sure the fillings won’t leak out while boiling. Repeat this step to finish wrapping with the remaining fillings.
- Bring the chicken stock to a boil over high heat in a pot.
- In the meantime, carefully put dumplings into another large pot of boiling water over high heat.
- Stir the water with chopsticks in order to avoid the dumplings stick to the bottom. When the dumplings float to the water surface.
- Immediately transfer them into the chicken stock.
- Add bok choy and cook for a while. Season with salt. Sprinkle spring onion and sesame oil. Serve immediately.
Notes：
Make sure to get the dumpling wrappers for making soup, not that one for pan-frying. If you can’t find any, you can replace with wonton wrappers.
To prevent wrappers from air-drying while wrapping, cover the unused ones with a damped cloth.
Using another pot of boiling water to cook dumplings will help to keep your stock clear.
Credits to: en.christinesrecipes.com
