These simple to make dumplings use free range chicken mince, all natural chicken stock and organic udon noodles to create a delicate and delectable warming winter dish.
30 Minutes. Spicy. Dairy Free. Sugar Free.
260g chicken thigh mince
1 teaspoon Chinese 5 spice powder
2 sprigs coriander
500ml The Stock Merchant chicken stock
2cm piece of fresh ginger
2 cloves of garlic
6 dried shitake mushrooms
1.5 tablespoons soy sauce
250g organic udon noodles
200g choy sum
1 red long chili
2 teaspoons sesame oil
2 spring onions
Finely chop one of the spring onions provided, as well as the coriander. Combine with the mince, half of the soy sauce, five-spice powder and egg white (discard the yoke) in a bowl. Using your hands, mix well. Divide mixture into 6 and roll into balls. Place on grease proof paper on a tray or plate and refrigerate for 10 minutes (or until ready to use).
Create soup base
In a medium saucepan with a well fitting lid on a medium heat simmer stock, 2 cups of hot tap water, ginger, shitake mushrooms, remaining soy sauce and squashed garlic. Cover for 15 minutes to develop flavour.
Cook dumplings and noodles
Wash the choy sum thoughly. Using a slotted spoon, remove ginger and garlic from broth. Add dumplings, cover with lid and simmer gently for 8 minutes. Using the slotted spoon, move dumplings to a bowl and cover with foil to keep them warm. Next, add noodles to broth and simmer for 5 minutes. While the noodles are cooking, finely slice spring onions and deseed and thinly slice chilli on an angle, ready for serving. Then, add the chopped choy sum and cook for a further 2 minutes. Check noodles are al dente and remove the pot from the heat.
Using tongs, remove noodles from the broth and place in large deep bowls. Top with choy sum and shitake mushrooms, then add the dumplings. Ladle over broth until the noodles are covered. Drizzle each with the sesame oil and garnish with spring onions and chilli to taste.
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