- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 40 minutes plus 20 mins soaking
- Effort: easy
-For the soup
- 2 stalks celery, each stalk sliced into 3 pieces lengthways, then diced
- 220 g can bamboo shoots, sliced julienne
- 2 chestnut mushrooms, sliced
- 1.7 litres water
- 1 tbsp light soy sauce
- 1 dashes of sesame oil
For the meatballs
- 250 g lean minced pork
- 1 tbsp ginger, grated
- 1/4 red chillies, seeds removed and finely sliced
- a few coriander stalks, finely chopped
- 2 chestnut mushrooms, finely chopped
- 1 dried Chinese/shiitake mushroom, pre-soaked in hot water for 20 minutes and finely chopped
- 1 tsp shaoxing rice wine or dry sherry
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 dashes of toasted sesame oil
- 1 pinches ground freshly ground white pepper
For the tang yuan
- 100 g glutinous rice flour
- 50-60 ml water
- 100 g mung bean noodles, uncut
- 1 spring onion, finely sliced
- 1 small handfuls coriander, chopped
1. For the soup: in a large soup pan, add all the soup ingredients (except 20g bamboo shoots for the dumpling filling). Bring all the ingredients to a simmer.
2. For the meatballs: while the soup is cooking, in a large bowl, mix together all the meatball ingredients (plus the extra bamboo shoots) and knead the mixture with your hands so that all the ingredients are mixed well. Set aside.
3. For the tang yuan: in another bowl, combine the rice flour and add the water. Use your fingers to mix the flour and water together and then knead into a dough.
4. Turn the dough out onto a board and then roll roughly into a long sausage shape and divide the dough into 12 equal pieces. Roll each piece into a ball and then flatten the dough with your finger.
5. Take a teaspoon of the meat filling and place it in the middle of each flattened piece of dough. Gather the sides to meet into the middle and then roll the dumpling into a round ball. Repeat to make 12 dumplings. With the remaining meatball filling, form 16 small meatballs.
6. Place the dumplings and meatballs into the simmering soup and allow to simmer for 8 minutes until the dumplings and meatballs float to the surface of the broth. Add the mung bean noodles and cook for another minute until the noodles are translucent. Taste the soup and season if necessary.
7. To serve, using chopsticks, lift some noodles into each bowl and then put 3 stuffed dumplings and 4 meatballs into each bowl. Top with sprinkling of finely chopped spring onion and coriander and serve immediately.
Rate This Recipe