Mini Dumplings in Chilli Broth
SERVES 6 PREPARATION & COOKING 1 HOUR, 10 MINUTES
1½ teaspoons cornflour 200ml chicken stock 4 spring onions, white part finely chopped, pale green part julienned (see tip) 350g pork mince 3cm piece of ginger, finely
chopped 1 egg, whisked 100ml soy sauce 60 square wonton wrappers 2 tablespoons sambal oelek
1 / cup black vinegar 3 2 teaspoons sesame oil 3 tablespoons sugar
1. Place cornflour and 2 tablespoons stock in a small bowl and whisk to form a paste.
2. Place white part of spring onion in a bowl, then add pork mince, cornflour paste, ginger, egg and 1 tablespoon soy sauce. Mix with a fork until a sticky paste forms. Line a tray with baking paper.
3. Place a wonton wrapper on a clean work surface and add 1 teaspoon of the mince mixture to the centre. Brush the edges with a little water. Bring opposite corners together and press to seal.
Lightly press around the filling to release any air bubbles and form a triangular parcel. Wrap the triangle around your thumb, bringing two of the three corners together. Brush one corner with a little water and press to stick. It should look like a little hat or rough tortellini. Place on the prepared tray and cover with a damp cloth to ensure it does not dry out. Repeat with the remaining wrappers and mince mixture.
4. Combine sambal oelek, vinegar, sesame oil, sugar, plus remaining soy and stock in a small saucepan, then warm through for about 2 minutes or until sugar dissolves.
5. Bring a large saucepan of water to a simmer. Add the dumplings, in two batches if necessary, and cook for 4-5 minutes or until they rise to the surface. Remove with a slotted spoon and arrange in a shallow dish. It’s OK if a little starchy water goes into the dish – this will simply add to the broth and keep the dumplings moist.
6. Pour over the hot chilli broth and serve with green part of spring onion scattered on top.