Prep time: 20 minutes

Cooking time: 30-35 minutes

Serves: 4

Ingredients:

Broth:

· 1 tbsp cooking oil

· bunch shallots, cut into batons

· 3 garlic cloves, crushed

· 1 knob ginger, finely sliced

· 1L chicken stock

· 2 cups water

· 1 tbsp soy sauce

· 1 tbsp cooking wine

· 4-5 shitake mushroom, dried

· ½ tsp white pepper

· 1 tsp sesame oil

Dumplings:

· 500g pork mince

· 250g water chestnuts, drained

· 1/3 cup shitake mushroom, soaked

· ¼ cup shallots, chopped

· ½ tsp ginger, grated

· 1 tbsp soy sauce

· 1 tsp sesame oil

· 16-20 Wonton wrappers

Garnish:

· 1 bunch Asian greens, (Gai Lan, Bok Choy, Choy Sum.

· Shallots, finely sliced

· Chilli oil (optional)

Method:

1. Place the oil on a pot and bring to medium high heat.

2. Cook the shallots, garlic and ginger for 3-4 minutes while stirring until soften and translucent.

3. Add the stock, water, soy sauce, cooking wine, white pepper, shitake mushrooms and bring to the boil. Turn down to low and simmer for 20 minutes.

4. For the dumpling mix, place the water chestnuts, shallots, and shitake mushrooms into a food processor (or hand chopped) and blitz until chopped.

5. Place the pork mince, the chopped ingredients, ginger, soy sauce and sesame oil and into a bowl and mix trough.

6. Place the dumpling wrappers on the kitchen bench and add approximately 1 tsp of the mixture on each wrapper, dip your finger in water and moisten the edge of the wrappers.

7. Fold the dumplings in half into a triangle shape pinching the top corner and following the left and right side to seal the two sides.

8. Drain the broth and put it back on the heat.

9. Add the dumplings to the broth and cook for 5-6 minutes until the meat is cooked.

10. Add the Asian greens and cook for 2 minutes.

11. Serve dumpling soup hot and garnish with sesame seeds, sliced shallots and chilli oil if desired.