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Soup Dumplings

Soup Dumplings

Soup Dumplings

Soup jelly cubes
250g pork skin, blanched and excess fat trimmed off
500g pork bones
1 pig trotter
1 onion, roughly chopped
2 stalks celery, roughly chopped
2 carrots, roughly chopped
7cm ginger, peeled and sliced
3Tbsp mirin
salt

Wrapper dough
3 cups cake flour
1 cup hot water (not boiling)

Pork filling
500g ground pork
½ cup bok choy, chopped
1 red onion, finely diced
2 garlic cloves, roasted
2Tbp mirin
2Tbsp soya sauce
1Tbsp sugar
1tsp toasted sesame oil
3cm ginger, grated
1 handful coriander, chopped
1Tsbp fermented chilli
White pepper

Dipping sauce
Spring onion, thinly sliced
1Tsp fish sauce
½ tsp wasabi powder
3Tbsp soy sauce
1 Tbsp ,maple syrup

For the soup:
In a large pot add all the ingredients for the soup with 8 cups of cold water. Bring to a boil and skim the surface of any foam. Reduce the heat and allow to simmer, skimming regularly until the liquid is almost opaque and reduced to about 2 cups.(60-80 minutes)
Strain the liquid into a 20cm rectangular baking dish and discard of the bones and vegetables. Season with salt and allow to set in the fridge for at least 2 hours covered with cling wrap. Cut into small cubes.

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