Pork & prawn dumplings in chicken broth
7
Points®
Total time: 45 min • Prep: 35 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Weeknight meals don’t need to be boring or repetitive, a little planning means you can have tasty treats like this Asian soup every night of the week
Ingredients
Extra lean pork mince (5% fat), raw
150 g
Prawns, Raw
125 g, peeled, deveined, and finely chopped
Spring Onions
1 medium, finely sliced
Water Chestnuts
50 g, drained, and finely chopped
Egg white, raw
1 individual
Oyster sauce
1 tablespoon(s)
Dry Sherry
1 teaspoon(s)
Sesame Oil
½ teaspoon(s)
Caster Sugar
½ teaspoon(s)
Black pepper
1 pinch
Spring roll wrapper
12 individual, medium, squared
Pak Choi
100 g, cut in half crossways
Broccoli, raw
50 g
Chilli, green or red
1 individual, deseeded and finely sliced
Mint, Fresh
9 g
Vegetable stock cube
4 cube(s), made with 2l of water
Mushrooms
100 g, shiitake
Instructions
1
Line a baking tray with baking paper. Combine the pork, prawns, half the spring onion, water chestnuts, egg white, oyster sauce, wine, oil, sugar and pepper in a bowl.
2
Put 1 wrapper on a clean board. Put 2 heaped teaspoons of mince mixture in the centre of the wrapper. Brush the edges with water and fold into a triangle. Join the 2 bottom points together to seal. Put on the prepared baking tray. Repeat with the remaining wrappers and mince mixture.
3
Put the broth in a large, shallow pan and bring to a boil. Gently add the dumplings and mushrooms and simmer for 5 minutes, or until the dumplings are cooked through.
4
Add the pak choi and broccoli to the pan, and cook for 30 seconds or until wilted. Divide the dumplings and veg between bowls and ladle over the broth. Serve topped with the chilli, mint and remaining spring onion.
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