PORK DUMPLING SOUP

Ingredients

• 4 cups no-salt-added chicken broth
• 4 slices fresh ginger, 1/8 inch thick
• 3 cloves garlic, bruised
• 3 lime leaves or 1 1/2 tsp grated lime peel
• 1 piece lemon grass stalk (3 inch), bruised
• 8 fresh or frozen Pork Dumplings
• 2 cups roughly chopped baby bok choy
• 1/2 cup bean sprouts
• 1/2 cup sliced oyster mushrooms
• 1 tbsp thinly sliced green onion

Directions

1. Combine broth, ginger, garlic, lime leaves and lemon grass in a large saucepan. Bring to a boil.
2. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat.
3. Strain broth mixture through a sieve into a heatproof bowl; discard solids.
4. Return broth to saucepan. Bring to a boil.
5. Reduce heat to a simmer and add dumplings; cook, uncovered, stirring occasionally, until dumplings are cooked through, about 5 minutes.
6. Add bok choy, bean sprouts, mushrooms and green onion; cook, stirring, until vegetables are heated through. Serve immediately.

Ingredients

• ​1 tsp canola oil
• 3/4 cup shredded carrot
• 1/3 cup finely chopped shallots
• 3 tbsp finely chopped fresh ginger
• 2 cloves garlic, finely chopped
• 1 lb (0.5 kg) lean ground pork (not previously frozen if freezing dumplings)
• 1 cup oyster sauce
• 2 tbsp chopped fresh cilantro
• Water
• 48 won ton wrappers

Yield: Makes 4 dozen.

Directions

1. To prepare filling, heat oil in a medium non-stick frypan over medium heat. Add carrot, shallots, ginger and garlic; sauté until vegetables are softened, about 2 - 3 minutes. Remove from heat and transfer carrot mixture to a large heatproof bowl; cool completely, stirring occasionally.
2. Add pork, oyster sauce and cilantro; stir until blended. Fill a small bowl with water.
3. Lightly brush both sides of 1 won ton wrapper with water. Place a 1 tbsp ball of filling on centre of wrapper. Pull two opposite corners of wrapper together over filling. Pull up one of remaining corners and pinch edges of wrapper together to seal while gently squeezing out air; repeat step with remaining corner. Twist corners together over filling.
4. Repeat procedure with remaining won ton wrappers, water and filling.
5. Dumplings may be prepared to this point and cooked or frozen. If freezing, place dumplings in a single layer on a tray; cover and freeze. Once frozen, transfer dumplings to airtight containers and freeze for up to 2 months. Do not thaw before cooking.