Mushroom Dumpling Soup

Serves 3-4

Ingredients

50 grams Lean Pork

Dumplings: Pork and Leek, or Pork and Prawn or Vegetable

Mushroom mixture – 200g Enoki, Wood Ear, Shimeji, Chestnut and Shiitake – sliced

1 knob garlic – sliced

2cm piece ginger – sliced

5 shallots – cut into 3cm pieces

1 packet corriander (stalks and leaves) – roughly cut

Pinch salt

1 tsp sesame oil

1 tbsp Chinese cooking wine

 

Method

  1. Slice up Pork and marinate in soy sauce for about 5 minutes
  2. Heat oil in fry pan and add the marinated port, cook for 20-30 secs. Remove from pan and store to the side
  3. At the same time, heat up 1 litre of water in a large sauce pan. Add the dumplings when the water is boiling. When the dumplings are cooked they will float to the surface.
  4. In the same fry pan add the oil and heat. Then add sliced ginger, garlic, shallots and stir. Then add the sliced mushrooms and stir until cooked (about 5 minutes)
  5. Add the contents of the fry pan to the dumpling sauce pan, add the sesame seed oil, salt, cooking wine and corriander. Stir all ingredients and add soy sauce to your liking