This was my first attempt of making Chinese style dumplings, which explains why they look like tortellini! I made a double batch so that we could try them different ways and freeze the rest. We steamed them and had our very own yum-cha session and then made a big pot of soup and cooked them in the soup. The soup was the stand out winner. I prefer a soup with substance and the wontons made this bowl of soup a meal in itself. Admittedly, a little bit of effort is needed but it’s so worth it.
Broth – makes 1 litre
1 x size 14 chicken
500g chicken necks or bones
1 brown onion skinned and chopped in half
6 white peppercorns
2 star anise
1 inch piece of ginger sliced in half
1 pkt ready made wonton wrappers
250g minced pork
2 cloves garlic crushed
1 tbs freshly grated ginger
2 spring onions, finely chopped
1 birds eye chilli, seeds removed and chopped finely
3 tbs fresh coriander, finely chopped
1 tsp sesame oil
1 tbs chinese rice wine
2 tsp soy sauce
1 tsp raw sugar
500ml broth (as per above)
1 tbs chinese rice wine
2 tbs soy sauce
8 dumplings (as per above)
2 spring onions, sliced
6 fresh shitake mushrooms
coriander leaves picked
Start the stock the day before.
Place the chicken, necks, onion, peppercorns, star anise and ginger in a large stockpot and cover with cold water.
Gently bring the boil and lower heat until just bubbling. Simmer for 2 hours, skimming the top whilst cooking.
Strain broth through muslin or a chux cloth and refrigerate. Shred the chicken from the bones and keep for another use – I used mine for school lunches.
Allow the broth to cool and refrigerate overnight if possible.
Mix together pork, garlic, ginger, spring onions, chilli, coriander, oil, rice wine, soy sauce and sugar.
Place a sheet of baking paper on your work bench and start assembling.
Place a teaspoon full of filling in the middle of each wonton wrapper. Dampen the edges with a little water and fold into a triangle and squeeze to push out all the air.
Fold the triangle over again and bring the edges together and stick as below. Repeat. Freeze your dumplings if you don’t intend to use them straight away. They will go soggy if kept in the fridge.
Remove the fat that has risen on the chilled broth and ladle 500ml of stock into a saucepan (you can freeze the rest if not using). Bring to a gentle simmer, add the soy sauce and rice wine and season with salt to taste. Add 8 dumplings (these can be added frozen – no need to defrost) and cook for 5 minutes or until dumplings are cooked.
Divide the spring onions and shitake mushrooms evenly into 2 bowls and ladle the hot stock and dumplings over each. Garnish with fresh coriander.