Name: Easy Asian dumpling soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Dumplings; 185 gram (6 ounces) minced (ground) beef; 2.5 centimetre (1 inch) piece fresh ginger (10g), grated; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh coriander (cilantro); 1 tablespoon light soy sauce; 1 fresh small thai red (serrano) chilli, chopped finely; 20 gow gee wrappers; Asian soup; 1.5 litre (6 cups) water; 2 cup (500ml) beef stock; 10 centimetre (4 inch) stick fresh lemongrass (20g), halved lengthways; 2 fresh kaffir lime leaves; 1 tablespoon light soy sauce; 1 tablespoon lime juice; 500 gram (1 pound) baby bok choy, chopped coarsely; 1 cup (80g) bean sprouts; 1/4 cup loosely packed fresh coriander (cilantro) leaves; 1 fresh small red thai (serrano) chilli, sliced finely

Easy Asian dumpling soup

Best made just before serving, this bright and fragrant soup with juicy beef dumplings is perfect for cold winter nights. Add some extra chilli if you like more heat.

Ingredients

Dumplings

185 gram (6 ounces) minced (ground) beef

2.5 centimetre (1 inch) piece fresh ginger (10g), grated

1 clove garlic, crushed

1 tablespoon finely chopped fresh coriander (cilantro)

1 tablespoon light soy sauce

1 fresh small thai red (serrano) chilli, chopped finely

20 gow gee wrappers

Asian soup

1.5 litre (6 cups) water

2 cup (500ml) beef stock

10 centimetre (4 inch) stick fresh lemongrass (20g), halved lengthways

2 fresh kaffir lime leaves

1 tablespoon light soy sauce

1 tablespoon lime juice

500 gram (1 pound) baby bok choy, chopped coarsely

1 cup (80g) bean sprouts

1/4 cup loosely packed fresh coriander (cilantro) leaves

1 fresh small red thai (serrano) chilli, sliced finely

Method

1.To make beef dumplings, combine mince, ginger, garlic, coriander, sauce and chilli in medium bowl. Place rounded teaspoons of mince mixture in centre of each gow gee wrapper. Brush edges with water; pinch points of wrappers together to completely enclose filling and seal.

2.Combine the water, stock, lemon grass and lime leaves in large saucepan; bring to the boil. Reduce heat; simmer broth, uncovered, 15 minutes. Discard lemongrass and lime leaves.

3.Return broth to the boil; add dumplings. Simmer, uncovered, about 5 minutes or until dumplings are cooked through. Stir in sauce and juice.

4.Divide bok choy between serving bowls; ladle over hot broth and dumplings. Serve topped with bean sprouts, coriander and chilli.

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Ingredients

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