I did a really awesome online Italian cooking classes in Sydney with my Mum. We learnt how to make dumplings and this amazing duck soup. I wanted to recreate the ‘duck soup’ but unfortunately the Belconnen Markets weren’t open – so I wasn’t able to get my hands on a Chinese duck… so I proceeded with chicken.
I wanted to add lots of ginger and garlic into my Asian soup as I thought that I was getting a bit of a sore throat and I wanted to nip that in the bud before it could begin. As you can see in my image below, I used a whole head of garlic and a large nob of ginger (which is then strained out of the soup) and I was a – okay the next day!
I wanted to pimp up my basic Asian chicken soup with some dumplings – and let’s face it… who can pass up a prawn dumpling? These were quick and easy – with everything just being popped in the food processor to cut and combine and they were wrapped in no time!
PIMPED UP CHICKEN SOUP with PRAWN DUMPLINGS
1 whole chicken
3 litres of water
1 stalk of celery
3 spring onions
1 head of garlic
1 large nob of ginger
1 cup of chinese rice wine
1 cup of light soy sauce
1 packet of wonton wrappers
500 grams of prawns
3 spring onions
1 can of water chestnuts
1 egg
1/2 bunch of chives
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
1 tablespoon of grated ginger
1/2 a wombok (Chinese cabbage) – shredded.
Place all of the soup ingridents into the pot and bring to the boil. Then reduce the pot to a simmer and simmer for 2 hours, before straining the soup and shredding the chicken.
Place all the dumpling ingredients in a food processor and then blitz to combine. Take a small teaspoon of the mixture and place in the middle of the dumpling wrapper – wet your finger and run it around the edge of the wrapper before folding over and sealing. Refridgerate until the soup is strained.
Return the clear broth to a pot and bring to the boil. Add the dumplings into the pot, cover with a lid and allow to cook for 8 minutes before removing.
To serve place some wombok and chicken in the base of the bowl before covering with broth and topping with the prawn dumplings.
