Chinese Dumpling Soup 水饺汤

Filling

• 250 g fresh prawns (without shell, clean and cut to pieces)

• 100 g minced pork/ground pork
• 2 pieces water chestnut (peeled and chopped)
• 5 g black fungus (wood ears) (soaked in water for 10 mins then shredded)

Seasoning

• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken powder
• 1 tsp pepper
• 1 tsp corn flour (corn starch)
• 1 tsp sesame oil

Other ingredients

• 1 packet dumpling wrappers
• some baby bok choy
• some spring onion for garnishing (cut finely)
• 800 ml chicken broth (Swanson brand)
• 800 ml water

1. Place prawns, minced pork and water chestnut with the seasoning in a food processor and blend coarsely, leaving some prawn cubes behind. Then transfer prawn mixture into a large bowl and mix in shredded black fungus (didn’t add mushroom). Stir the mixture with a pair of chopsticks in one direction until sticky. Cover and chill for about 15 minutes in the refrigerator.
2. Place about a tablespoon of the filling (do not overfill) in the middle of the wrapper and moisten the edge with little water. Fold it up over, use your fingers to make some pleats on one side of the wrapper (no need to be perfect), fold up and seal tightly. (or just fold up the wrapper without the pleating). Repeat the same until you use up the ingredients.
3. Bring the chicken broth and water to boil. Drop in the dumplings and bok choy. Boil for about a few minutes until dumplings float to the top (about 3-5 minutes). Then transfer dumplings and bok choy into serving bowls, then ladle chicken soup over dumplings. Garnish with some spring onion and serve immediately.