Servings: 6
Ingredients
For the Dumplings:
- 1 tbsp sesame oil
- 2 tbsp Fused Chopped Ginger
- 225 g Chicken breast or prawns or shiitake mushrooms
- 100 g Cabbage finely chopped
- 2 stalks spring onion finely chopped
- 1 carrot grated
- 2 tbsp Fused Clever Classic Soy Sauce
- 1 tbsp cornstarch or potato starch
- 1 pack dumpling wrappers you'll need about 25
For the Soup:
- 1 tbsp sesame oil
- 2 tbsp Fused Chopped Ginger
- 2 litres good quality chicken stock or vegetable stock
- 3-4 tbsp soy sauce
- 3 spring onion stalks thinly sliced
- 1 carrot grated or julienned finely
- 2 handfuls spinach
Instructions
For the Dumplings:
- Prepare the filling for the dumplings by combining all the ingredients together. Use a spoon to mix well.
- To assemble, place a dumpling wrapper on the upper side of the dumpling mould and press down gently around the edges. Brush water around the edge of the wrapper. Spoon 1 tablespoon of filling onto the wrapper and close the mould over. Repeat with the remaining wrappers. Set the dumplings aside as you prepare the soup.
- If you don’t have a dumpling mould: spoon 1 tablespoon of filling onto each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Repeat with the remaining wrappers. Set aside.
For the Soup:
- Add all the ingredients for the soup into a large saucepan (apart from the spinach). Bring to a boil, then reduce to a simmer.
- Add the dumplings to the pot and bring them back up to a boil. Cook for 4 minutes.
- Remove from the heat and stir in the spinach. Taste to check if the flavour is ok. Add more soy sauce if needed.
- Serve in bowls and garnish with sesame seeds or Japanese Seven Spice.
Notes
If you don't have time to make dumplings from scratch you can use frozen dumplings (also labelled potstickers or mini potstickers).
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