Name: Chicken and corn dumpling soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 300 gram chicken mince; 125 gram can, drained corn kernels; garlic chives, finely chopped; 2 tablespoon coriander root, finely chopped,; 1 tablespoon long red chilli, finely chopped; 1 teaspoon light soy sauce; 275 gram packet gow gee wrappers; 1 egg, whisked; 1 bunch chinese broccoli; fried shallots, to serve; Soup broth; 4 cup chicken stock; 4 shiitake mushrooms, thinly sliced; 2 tablespoon oyster sauce; 2 tablespoon light soy sauce; 1 teaspoon sesame oil

Chicken and corn dumpling soup

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Serves 6

Prep

30M

Cook

20M

Total

50M

Ingredients

300 gram chicken mince

125 gram can, drained corn kernels

garlic chives, finely chopped

2 tablespoon coriander root, finely chopped,

1 tablespoon long red chilli, finely chopped

1 teaspoon light soy sauce

275 gram packet gow gee wrappers

1 egg, whisked

1 bunch chinese broccoli

fried shallots, to serve

Soup broth

4 cup chicken stock

4 shiitake mushrooms, thinly sliced

2 tablespoon oyster sauce

2 tablespoon light soy sauce

1 teaspoon sesame oil

Method

1.In a large bowl, combine mince, corn, chives, coriander, chilli and soy. Mix well.

2.Place heaped teaspoon mixture in centre of each wrapper. Brush edges with egg. Fold pastry in half to make semicircles, pressing edges to seal. Join two corners together, pinching to make a round tortellini shape.

3.Make Soup Broth in a large saucepan by combining stock, mushrooms, sauces and oil. Bring to boil on medium.

4.Working in two batches of 10, cook dumplings in simmering broth, 4-5 minutes each batch, until tender and floating. Freeze remaining dumplings.

5.Divide dumplings and Chinese broccoli between four soup bowls. Pour hot broth over. Serve sprinkled with fried shallots.

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Ingredients

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