Roast pork dumplings with leftover wilted greens soup

Last night's roast pork becomes delicious dumplings for dinner. Add in any of your slightly wilted looking Asian greens in the base of the vegie crisper as well.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Roast pork dumplings with leftover wilted greens soup
  • 350 gram roast pork, finely chopped
  • 270 gram can water chestnuts, drained, finely chopped
  • 3 green onions, finely chopped
  • 3 centimetre fresh ginger, peeled, finely grated
  • 2 clove garlic, crushed
  • 3 teaspoon soy sauce
  • 2 teaspoon dry sherry
  • 1 teaspoon sesame oil
  • 24 wonton wrappers
  • 4 cup chicken stock
  • 2 cup water
  • 2 bunch baby bok choy, quartered
  • shredded red chilli, coriander leaves, extra green onion, to serve


Roast pork dumplings with leftover wilted greens soup
  • 1
    In a bowl, combine pork, chestnut, onion, half ginger, garlic, soy, sherry and sesame oil.
  • 2
    Place a heaped teaspoon of mixture into the middle of each wrapper. Brush edges of wrapper with a little water. Fold in from the corners. Pinch to seal.
  • 3
    In a large saucepan, bring stock, water and remaining ginger to the boil on high. Reduce heat to medium. Add dumplings. Cook for 2-3 minutes until floating. Mix in bok choy and cook for 30 seconds until just wilted.
  • 4
    Ladle soup into bowls. Serve sprinkled with chilli, coriander leaves and extra shredded green onion.

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