Anything goes dumpling soup

Ingredients

• 1 litre water
• 30 raw dumplings (see Note)
• 6 fresh shiitake mushrooms
• 1 bok choy, roughly chopped
• 1 tbsp soy sauce
• 1 tbsp Chiu Chow style chilli oil, plus extra to serve
• ⅛ tsp ground white pepper
• 2 tsp sesame oil
• 1 spring onion, sliced, to serve

Allow an extra 20-25 minutes if making fresh dumplings to use immediately in the soup.

Instructions

1. In a large saucepan, bring 1 litre water to the boil over high heat. Add the dumplings, mushrooms, bok choy, soy sauce, chilli oil and white pepper, stirring to combine.
2. Cook for 5 minutes, stirring occasionally to help prevent the dumplings sticking to each other (or the base of the pan), until the dumplings begin to float.
3. Add the sesame oil to the pan. Divide the dumpling soup between serving bowls and sprinkle with spring onion. Serve with extra chilli oil on the side.

Note

To make 40-50 dumplings, in a large bowl combine 300 g pork mince, 2 tsp light soy sauce, 2 tsp vegetable oil, 1 tsp finely chopped ginger, 1 tsp oyster sauce, 1 tsp sesame oil, ½ tsp salt, ¼ tsp ground white pepper and mix well to combine. Add 100 g finely chopped garlic chives and mix well to combine. Allow to stand for 10 minutes. To wrap the dumplings, use a packet of 500 g round white dumpling (or wonton) wrappers. Fill a small bowl with 2 tbsp water, then place 2 tsp dumpling filling into the centre of one dumpling wrapper. Dip a clean finger into the water, then use it to moisten the outside edge of the wrapper. Fold the wrapper in half, then create little pleats as you press it shut. Repeat with the remaining wrappers and filling. Store in the fridge or freeze for a later use.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons for free at SBS On Demand.