Mandoo

Mandoo

Dumpling soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2.25 litres Yook soo
2 tablespoons light soy sauce
omelette strips, to garnish
toasted nori sheets, crumbled, to garnish

Dumplings

Quantity Ingredient
2 tablespoons oil
125g minced pork
125g lean minced beef
230g fresh bean sprouts, trimmed
1/2 head small chinese cabbage
90g silken tofu
3 spring onions, thinly sliced
1 tablespoon sesame seeds, toasted and crushed
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
150g won ton wrappers

Method

  1. To make the dumplings, heat the oil in a saucepan over medium heat. Add the pork and beef minces and cook until the meat changes colour. Add 125 ml water and simmer gently until the liquid evaporates. Set aside.
  2. Blanch the bean sprouts in lightly salted boiling water for 3 minutes, then remove with a slotted spoon and chop. Boil the cabbage for 5 minutes, drain well and finely chop. Mash the tofu. Mix all these ingredients with the spring onion, sesame seeds and garlic, salt and pepper.
  3. Place a teaspoonful of the filling in the centre of each won ton wrapper, dampen the edges with water and fold over and press together to form a triangle. Cover with plastic wrap so they don’t dry out — they may be made up to 3 hours in advance and refrigerated.
  4. Put the stock, soy sauce and some salt in a large saucepan and bring to the boil. Gently lower the dumplings into the stock, taking care they do not stick together, and simmer, in batches, for 10 minutes, or until they rise to the surface and are cooked.
  5. Serve immediately in small bowls with the omelette strips and crumbled nori to garnish.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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