Chicken dumplings in Asian broth
6
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Chunky chicken balls wrapped in wonton paper balance the delicate flavours of this super-light broth
Ingredients
Chicken breast mince
200 g
Garlic
1 clove(s), crushed
Fresh ginger
1 tsp, grated
Canned water chestnut, rinsed, drained
50 g, finely chopped
Fresh red chilli
1 whole, finely chopped
Green shallot(s)
2 individual, thinly sliced
Soy sauce
¼ cup(s), (60ml)
Wonton wrapper(s)
20 individual
Fresh coriander
½ cup(s)
Chicken stock
4 cup(s), (1L)
Garlic
1 clove(s), thinly sliced
Fresh ginger
10 g, (2cm piece) thinly sliced
Fish sauce
2 tbs
Lime juice
2 tbs
Choy sum
1 bunch(es), coarsely chopped
Bean sprouts
2 cup(s), (70g)
Instructions
1
Combine chicken mince, garlic, ginger, water chestnuts, half the chilli, half the shallot and 2 teaspoons soy sauce in a bowl. Arrange wonton wrappers on a workbench. Place a heaped teaspoon of mince mixture in the centre of each wonton wrapper and brush edges with a little water. Gather edges around filling to enclose and pinch together to seal.
2
To make broth, bring stock, sliced garlic and ginger, fish sauce, lime juice, remaining soy sauce and 2 cups (500 ml) water to the boil in a large saucepan. Reduce heat to low and simmer, covered, for 10 minutes. Using a slotted spoon, remove and discard garlic and ginger.
3
Add wontons to broth and simmer for 2 minutes, then add choy sum and cook for 2–3 minutes or until wontons are cooked through and choy sum is just tender.
4
Using a slotted spoon, transfer chicken dumplings and choy sum into serving bowls. Ladle broth into bowls and serve topped with bean sprouts, coriander leaves and remaining chopped chilli and julienned shallot.
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