Video
Podcasts
Blogs
Watch Video
Food Category
Key Ingredient
Cuisine Category
Chicken dumpling soup with Chinese broccoli
- Cuisine: Modern Asian
- Serves 6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Teage-Ezard, award-winning chef and restauranteur.
More Teage Ezard recipes
Ingredients
Dumplings
300 g (10 oz) minced chicken
150 g (5 oz) minced pork
2 lup cheong, finely sliced
2 tablespoons garlic chives, finely chopped
2 coriander (cilantro) roots, washed and finely chopped
2 red bird’s eye chillies, seeded and finely chopped
3 spring onions, finely sliced
1 teaspoon light soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/4 teaspoon ground white pepper
18 round white dumpling skins
Soup
50 g (1 1/2 oz) dried rice-stick noodles
1 litre (2 pints) Asian brown chicken stock
2 1/2 tablespoons oyster sauce
1 1/2 tablespoons light soy sauce
1/2 bunch Chinese broccoli, stems peeled and finely sliced, leaves finely shredded
80 g (2 1/2 oz) wood ear mushrooms, roughly chopped
1/2 teaspoon ground white pepper
1 tablespoon fried garlic
Preparation
Dumplings
Combine the chicken and pork in a mixing bowl and work the mixture with your hands for several minutes until it becomes slightly elastic (this will help the filling to hold together). Add the remaining ingredients apart from the dumpling skins and mix thoroughly.
Lay the dumpling skins out on a bench. Place 2 teaspoons of filling in the centre of each one and lightly brush the edges with water. Bring the sides together to create half-moon shapes and press the edges shut.
Soup
Cover the noodles with boiling water and leave for a minute or until tender. Drain and refresh under cold water.
Steam the dumplings for 7 minutes. Meanwhile, bring the chicken stock, oyster sauce and soy to the boil in a medium-sized pot. Taste for seasoning. When the stock boils add the rice noodles, Chinese broccoli and wood ear mushrooms, then remove from the heat. Divide the dumplings and soup between serving bowls and garnish with pepper and fried garlic.
Recipe from Lotus: Asian Flavours by Teage Ezard with photographs by Greg Elms. Published by Hardie Grant Books.
Modern Asian Restaurants
Displaying 10 of 222 Modern Asian Restaurants.
| Restaurant | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney |
| 2. | The Chairman and Yip | City |
| 3. | Timmy's Kitchen | Manuka |
| 4. | Taste of Asia | North Hobart |
| 5. | Petaluma's Bridgewater Mill | Bridgewater |
| 6. | House of Chow | Adelaide |
| 7. | Imperial Peking | St Peters |
| 8. | Indochina Thai Restaurant | Unley |
| 9. | Phuket | Glenelg |
| 10. | Bali Grill | Rosalie |
Comments (2)
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
Hot Tips
Bringing meat to room temperature
Always bring your meat (this does not apply to minced meat) to room temperature before cooking it. This will allow for the exterior of the meat to brown nicely when it comes into contact with heat.
Glossary
Mackerel
A firm-fleshed oil-rich fish, usually sold whole. It can be grilled, fried, barbecued or poached and also suits being pickled, marinated, salted and smoked.
