Name: Roast pork dumplings with leftover wilted greens soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 350 gram roast pork, finely chopped; 270 gram can water chestnuts, drained, finely chopped; 3 spring onions, finely chopped, plus extra shredded to serve; 3 centimetre fresh ginger, peeled, finely grated; 2 garlic cloves, crushed; 3 teaspoon soy sauce; 2 teaspoon dry sherry; 1 teaspoon sesame oil; 24 wonton wrappers; 4 cup chicken stock; 2 cup water; 2 bunch baby bok choy, quartered (or any other leftover Asian greens); shredded red chilli, coriander leaves to serve

Roast pork dumplings with leftover wilted greens soup

Give those greens sitting in the fridge another lease on life with this delicious dumpling soup recipe. Homemade pork dumplings, gingery chicken broth and greens come together to create this dish

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

350 gram roast pork, finely chopped

270 gram can water chestnuts, drained, finely chopped

3 spring onions, finely chopped, plus extra shredded to serve

3 centimetre fresh ginger, peeled, finely grated

2 garlic cloves, crushed

3 teaspoon soy sauce

2 teaspoon dry sherry

1 teaspoon sesame oil

24 wonton wrappers

4 cup chicken stock

2 cup water

2 bunch baby bok choy, quartered (or any other leftover Asian greens)

shredded red chilli, coriander leaves to serve

Method

1.In a bowl, combine pork, chestnut, onion, half the ginger, garlic, soy, sherry and sesame oil.

2.Place a heaped teaspoon of mixture into the middle of each wrapper. Brush edges of wrapper with a little water. Fold in from the corners. Pinch to seal.

3.In a large saucepan, bring stock, water and remaining ginger to the boil on high. Reduce heat to medium. Add dumplings. Cook for 2-3 minutes until floating. Mix in bok choy (or any other leftover Asian greens) and cook for 30 seconds until just wilted.

4.Ladle soup into bowls. Serve sprinkled with chilli, coriander leaves and extra spring onion.

Jennene Plummer