ROAST PORK DUMPLINGS WITH LEFTOVER WILTED GREENS SOUP

SERVES 4 PREP 10 MINS COOK 10 MINS

• 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 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 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.