Dumpling soup

Jean Kittson makes takeaway-style dumpling soup at home taste better – frozen dumplings add convenience and speed, while a homemade chicken stock flavoured with star anise and white peppercorns add depth of flavour. Add a sprinkling of fried shallots, coriander sprigs and lime cheeks for a restaurant-style finish.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  1:30 hour

• difficulty

  Easy

Ingredients

• 6 cups chicken stock (see below)
• 150 g frozen pork dumplings
• 150 g frozen prawn dumplings
• 1 bunch baby choy sum or gai lan, roughly chopped
• 100 g enoki mushrooms, torn into long pieces
• Salt
• Thinly julienned ginger, fried shallots, coriander sprigs, lime cheeks, to serve

For the quick chicken stock

• 1 kg chicken wingettes and drummettes (see Note)
• 4 garlic cloves, bruised
• 1 tsp white peppercorns
• 2 tsp sea salt flakes
• 4 slices ginger
• 2 star anise
• 4 spring onions, cut into 6 cm lengths

Standing time: 30 minutes

Instructions

1. To make the quick chicken stock, combine the ingredients in a large stockpot. Pour over enough hot water to cover the chicken, then bring to a boil over high heat. Once it reaches a gentle simmer, reduce the heat to low and simmer, covered, for 1 hour, skimming the surface of the broth occasionally. Remove from the heat and let stand for 30 minutes, then strain the broth. Keep the chicken wings for another recipe!
2. Heat 6 cups of the chicken stock in a clean saucepan and bring to a boil. Add the frozen dumplings and bring the liquid back up to the boil, ensuring the dumplings are covered (add a splash of water if needed!). Cook according to the package instructions. Add the choy sum and mushrooms and simmer until just wilted, then remove from the heat. Season the broth to taste with salt.
3. Divide the dumpling soup between bowls, then top with julienned ginger, fried shallots and coriander sprigs. Serve the lime cheeks on the side.

Note

• Add a drizzle of sesame or chilli oil at the end for extra flavour, if you like!
• You can substitute the drummettes and wingettes for chopped chicken wings for an alternative.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.