Quick & Easy

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.
beef dumpling soup


Asian soup


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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