Dumpling and Noodle Soup

Recipe serves: 4

Method

Dumplings

Remove coriander from stalk. Finely chop coriander, garlic and shallots.

Place mince, sesame oil, garlic, coriander, shallots, salt, pepper and ginger in a bowl. Mix until well combined.

Fill a small bowl with water. Line a tray with baking paper and spray with vegetable oil.

Roll meat mixture into 24 even balls.

Moisten the edge of the wonton wrapper with water. Place a ball of the lling mixture into the center of the wonton wrapper, bring 1 corner up to meet the opposite corner, press down gently around the edges and place onto the baking paper. Repeat with the remaining mixture.

Soup

Finely chop the shallot and remove the skin from the ginger

Place the stock, ginger and shallot into a large stock pot, bring to a simmer for 2 minutes. Remove ginger.

Cut baby bok choy bunches in half lengthwise and rinse well. Cut the stem into 3 pieces and the leaves into 2.

Add the stems and the wontons into the stock and cook for 4 minutes. Add the noodles and bok choy leaves into the pot and cook for a further 4 minutes.

Adult toppings; wash the mint and coriander, remove from stems, roughly chop into large pieces. Finely slice chili on the diagonal.

Serve ladles of soup, dumplings and noodles in a bowl. Top with the adult topping as desired. Tip: you can make wontons in advance and freeze. Simply place wontons in a single layer in a freezer bag or container and freeze.

Adult extras

Often children do not like the complexity, spiciness, and colours of food that adults do. Make the adult extra topping and sprinkle onto the top of the soup just prior to serving.

Kids in the kitchen can:

Pick the coriander sprigs off the stalks

Stir the dumpling mixture

Help to form the dumplings

Older kids (10+) may also help nely chop the dumpling ingredients

Recipe Presented by Westinghouse