Pork & prawn dumplings in chicken broth
Extra Lean Pork Mince (5% fat), raw
125 g, peeled, deveined, and finely chopped
1 medium, finely sliced
50 g, drained, and finely chopped
Egg white(s), raw
Spring Roll Wrapper
12 individual, medium, squared
100 g, cut in half crossways
Chilli, Green or Red
1 individual, deseeded and finely sliced
Vegetable stock cube(s)
4 cube(s), made with 2l of water
100 g, shiitake
- 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.
- 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.
- 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.
- 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.