How to make Tess Ward's Pork Dumpling Noodle Soup

Noodle soup is my go to healthy winter comfort food, and here I have bulked out what is traditionally more of a Chinese starter with extra veg and rice noodles.

The result is a naturally light, but yet tasty and satisfyingly carby hug in a bowl. Its honestly the perfect January slurpy staple.

Since I found the actual wrappers a nightmare to find, I wanted to show you how to make the basic filling recipe so you can either make them as dumplings or wantons. Both are cooked the same way, steamed above the soup, right before eating.

Just a side note: if you find the wonton wrappers it's worth making extra, since you are going to the trouble of doing it, so definitely double up on quantity of filling - once made, pop them in tupperware and they will last for ages in the freezer.

Pork Dumpking Noodle Soup (Serves 4)

Ingredients:

250g cabbage, baby kale

1 cup pork mince (approx 220g)

2½ tablespoons toasted sesame oil

Pinch of ground black pepper

1 tablespoon fish sauce

½ teaspoon salt

1 tablespoon mirin

1 tbs rice vinegar

2 spring onions,finely chopped

1 pack wonton skins (if you can find them)

1 ltr good chicken stock

1 tablespoon toasted sesame oil

finely ground black pepper and salt to taste

250g shitake mushrooms

a few handfuls chopped kale, cabbage or greens

250g rice noodles

2 spring onions, finely sliced

red chilli, for garnish

Method:

Fill the kettle and bring to the boil. Place the rice noodles in a heatproof dish and add the boiling water to it. Leave to sit for 15 minutes, or until the noodles are cooked

To make the dumpling mix, add the finely chopped spring onions to a large bowl with the pork, sesame oil, pepper, 2 tablespoons sesame seed oil, salt, and mirin and vinegar. Mix very thoroughly until the mixture is fully combined.

To make wantons:

Take a wonton wrapper (if using ) and use your finger to wet around the edges. Add a heaped teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together. Make are the edges are properly sealed then bring the two corners together. The water will help get them to stick. Keep going until all the filling is used, then them on the lined plate/ tray.

If you aren’t using all the wantons, place them in the freezer, and transfer them into tupperware once frozen and you can use them for the soup, whenever you want

To make dumplings:

Simply take a heaped teaspoon of the pork mixture and roll into a ball and place on a plate. Do this with all the minced pork mixture, then set aside.

For the broth:

Heat the chicken stock to a simmer and add sesame oil, a splash of fish sauce and season with salt and pepper

Place a steamer lined with greaseproof paper or foil on top of the pot. Place the dim sup/ dumplings in the top to steam for 6-8 minutes, or until cooked through. Do this in batches. Take care not to overcook the dumplings

Just before serving, add the greens and mushrooms to the stock to cook through - about 2-3 minutes

Divide the soup and the rice noodles between bowls, serve with the dumplings, fresh coriander and garnish with chilli and spring onion.