This time of year broths are continuously going at my house. There’s just nothing better than a noodle soup when the rain is bucketing down outside. Which is exactly what was happening today – perfect!
There were also some betel leaves left over in the fridge – which if you don’t have you could replace with another fragrant leaf like thai basil, or even leave out all together.
- 2L chicken broth
- soy sauce and ground white pepper to taste
- 6 betel leaves
- 1tbsp ginger, grated
- 1 shallot, roughly diced
- ½ red chilli
- 1 tsp chinese five spice
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 300g pork mince
- 500g pack of wonton wrappers
- 1 bunch pak choy or any asian green
- sliced red chilli
- crispy fried shallots
- chilli oil to taste
Bring the chicken broth to a boil in a large pot, lower heat then keep on a simmer until ready to serve. Season to taste with soy sauce and ground white pepper.
Roughly slice betel leaves and add to food processor with ginger, shallot and chilli. Process until finely chopped. Add chinese five spice, soy, sesame oil and pork mince. Process until smooth.
Assembling the wontons
- Place a heaped teaspoon of filling in the middle of the wrapper.
- Wet your finger and run a little water around the two adjoining edges of the wrapper.
- Fold in half diagonally and push all the air out from around the filling.
- You can either leave it like this or make little pleats – it’s up to you!
- Repeat with remaining filling and wrappers.
Cut pak choy into 4cm pieces. Bring a large pot of water to the boil and blanch the pak choy. Remove and set aside.
Add the dumplings to the boiling water to cook (it’s best to do this in batches so the pot isn’t over crowded). Gently stir and wait for the water to come to a boil again. The dumplings will be cooked when they start to float. Remove to bowl and toss with a little sesame oil so they don’t stick together.
Divide dumplings among bowls and top with pak choy. Ladel over chicken broth and serve with sliced chilli or chilli oil (or both!) and fried shallots. Sliced spring onions and fresh coriander also go great on top!