ROAST PORK DUMPLINGS WITH LEFTOVER WILTED GREENS SOUP

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1479kj COST $$$$$

350g leftover roast pork, finely chopped 270g can water chestnuts, drained, finely chopped 3 green onions, finely chopped 3cm fresh ginger, peeled, finely grated 2 garlic cloves, crushed 3 tsp soy sauce 2 tsp dry sherry 1 tsp sesame oil 24 wonton wrappers 4 cups chicken stock 2 cups water 2 bunches baby buk choy, quartered shredded red chilli, coriander leaves, extra shredded green onion, to serve 1 In a bowl, combine pork, chestnut, onion, half ginger, garlic, soy, sherry and sesame oil. 2 Place a heaped tsp of mixture into the middle of each wrapper. Brush edges of wrapper with a little water. Fold in from the corners. Pinch to seal (see below).

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

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