- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: easy
For the broth
- 780 medium chicken stock
- 1 tbsp caster sugar
- 65 ml chinese black vinegar
- 1 tbsp soy sauce
- 2 cm piece fresh ginger, peeled and sliced
For the dumplings
- 50 g firm tofu, finely chopped
- 2 stems choi sum, finely chopped
- 50 g mushrooms, such as enoki, shiitake and oyster, finely chopped
- 1 tsp finely chopped fresh ginger
- 16 round wonton wrappers
- 1 tbsp olive oil
- 1 handfuls mushrooms, such as enoki, shiitake and oyster, trimmed
1. For the broth: combine the chicken stock, sugar, vinegar, soy sauce and ginger in a small pan and bring to a gentle simmer.
2. For the dumplings: combine the tofu, choy sum, chopped mushrooms and ginger in a mixing bowl and season with salt and freshly ground black pepper.
3. Place one wonton wrapper in your palm and place a heaped teaspoon of the dumpling mixture in the middle. Wet the edges of the wrapper with your fingers, then bring one half of the wrapper over to form a half-moon shape. Press the edges together to seal. Press the dumpling gently down on the work surface to create a flat bottom. Repeat with the remaining wrappers and filling.
4. Heat the olive oil in a frying pan over a medium heat and fry the dumplings for 2-3 minutes, or until the bottoms are golden-brown. Pour in about 260ml of the broth, then cover the pan with a lid and allow the dumplings to steam for 3-4 minutes, or until most of the liquid has evaporated.
5. Place the trimmed mushrooms into the pan of the remaining broth to cook for a few minutes until tender.
6. To serve, divide the dumplings among shallow serving bowls and spoon over the hot broth and mushrooms.
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