The weather has been gloomy all week that is why I thought about making soup. I haven’t been craving for it as much as I used to but my desire for it and dumplings is simply irresistible. If I were in the mood, I would probably make a large batch of dumplings and divide them for steaming and for the soup, but since the weather has triggered my laziness I decided to make soup instead –and just take some boiled dumplings to dip into some soy sauce with chili oil. Yum!

If you have egg noodles, you may add them to the soup as well. Sliced meats are also good additions, including coriander leaves.

 

Ingredients:

20 round dumpling wrappers

1 cup of water

For the filling:

400g medium sized shrimps or prawns, peeled and roughly chopped

1/2 teaspoon salt

1 teaspoon cornstarch

2 tablespoons chopped water chestnuts

1 tablespoon chopped spring onions

Ground white pepper to taste

1 teaspoon sesame oil

For the soup:

2 tablespoons oil

2 cloves garlic, chopped

5 cups prawn or chicken stock

1 1/2 cups mustard leaves cut into 3 inch pieces

1 teaspoon sesame oil

Salt and pepper to taste

 

Place the shrimp, salt, cornstarch, water chestnuts and sesame oil in a medium sized bowl. Mix it well and then season it with ground white pepper. Next, place two teaspoons of filling on the dumpling wrapper. Dab the edges with water to moisten it. Fold the edges together to enclose the filling. Repeat with the remaining ingredients. Put the prepared dumplings on a tray, do not pile them up.

Heat two tablespoons of oil in a pot or deep saucepan. Sauté the garlic for 2 minutes until it becomes lightly browned and fragrant. Pour in the soup stock and add the mustard leaves. Increase the heat to high and then bring it to a boil.

Once the soup is boiling, gently put the dumplings in the pot one by one. Cook it for 4-6 minutes or until the dumplings float. Stir in the sesame oil and then season with salt and pepper to adjust the taste. Remove from heat and then ladle the soup into individual bowls. Garnish it with chopped spring onions before serving. Serve warm.

 

Photo Courtesy Of:  coolmikeol