Name: Easy Asian dumpling soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Dumplings; 185 gram (6 ounces) minced (ground) beef; 2.5 centimetre (1 inch) piece fresh ginger (10g), grated; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh coriander (cilantro); 1 tablespoon light soy sauce; 1 fresh small thai red (serrano) chilli, chopped finely; 20 gow gee wrappers; Asian soup; 1.5 litre (6 cups) water; 2 cup (500ml) beef stock; 10 centimetre (4 inch) stick fresh lemongrass (20g), halved lengthways; 2 fresh kaffir lime leaves; 1 tablespoon light soy sauce; 1 tablespoon lime juice; 500 gram (1 pound) baby bok choy, chopped coarsely; 1 cup (80g) bean sprouts; 1/4 cup loosely packed fresh coriander (cilantro) leaves; 1 fresh small red thai (serrano) chilli, sliced finely

Ingredients

Dumplings

185 gram (6 ounces) minced (ground) beef

2.5 centimetre (1 inch) piece fresh ginger (10g), grated

1 clove garlic, crushed

1 tablespoon finely chopped fresh coriander (cilantro)

1 tablespoon light soy sauce

1 fresh small thai red (serrano) chilli, chopped finely

20 gow gee wrappers

Asian soup

1.5 litre (6 cups) water

2 cup (500ml) beef stock

10 centimetre (4 inch) stick fresh lemongrass (20g), halved lengthways

2 fresh kaffir lime leaves

1 tablespoon light soy sauce

1 tablespoon lime juice

500 gram (1 pound) baby bok choy, chopped coarsely

1 cup (80g) bean sprouts

1/4 cup loosely packed fresh coriander (cilantro) leaves

1 fresh small red thai (serrano) chilli, sliced finely

Method

1.To make beef dumplings, combine mince, ginger, garlic, coriander, sauce and chilli in medium bowl. Place rounded teaspoons of mince mixture in centre of each gow gee wrapper. Brush edges with water; pinch points of wrappers together to completely enclose filling and seal.

2.Combine the water, stock, lemon grass and lime leaves in large saucepan; bring to the boil. Reduce heat; simmer broth, uncovered, 15 minutes. Discard lemongrass and lime leaves.

3.Return broth to the boil; add dumplings. Simmer, uncovered, about 5 minutes or until dumplings are cooked through. Stir in sauce and juice.

4.Divide bok choy between serving bowls; ladle over hot broth and dumplings. Serve topped with bean sprouts, coriander and chilli.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%