This recipe for combination short and long soup has beautiful Asian inspired flavours, with a twist. It takes the most delicious ingredients from different parts of Asia to make this delectable soup that is not only very healthy and filling, but extremely flavoursome and a great way to cleanse the palette.
Instead of the traditional dumplings usually being filled with pork mince, for a lighter flavour beef mince has instead been used. If you can afford to, use heart smart beef mince in this meal and it will be even healthier.
It is primarily a Chinese broth, with Asian inspired elements, and is perfect for those who have not had a lot of Asian cooking experience, as these ingredients are readily available at all supermarkets, and it is very easy to prepare.
So if you are worried about trying to cook something exotic from the East, then look no further because this recipe is not only very simple to prepare, but it also looks very fancy and you will soon be a professional who can cook culinary delights.
If preparing for an Asian themed dinner party, instead of serving fatty fried foods as a starter, this recipe is a very refreshing and healthy way to start a meal. This method has been made to serve four as a main meal; however, you could easily place around three of the dumplings and noodles into small bowls and serve around eight people with this recipe.
Short and Long Soup Dumplings Recipe
- 200g beef mince
- ½ bunch coriander finely chopped
- 2 shallots finely chopped
- ½ long red chilli finely chopped
- Small knob of ginger finely chopped
- 1 tablespoon soy sauce
- 24 shanghai wonton skins/ gow gee wrappers
- 1 egg lightly beaten
Directions:
- In a small bowl combine the mince, coriander, 2 finely chopped shallots, ½ of the chilli, ginger and one tablespoon soy sauce. Mix the ingredients together until well combined.
- Crack an egg into a small bowl and whisk with a fork to form an egg wash to brush the pastry skins with so that the pastry sticks together while cooking.
- Lay out a cutting board or a clean tea towel and place around six of the wrappers onto it. Take one teaspoon of the mixture and place into the centre of each pastry wrapper. Brush the sides of each shanghai wonton skin with a little egg wash.
- Then fold each pastry wrapper over diagonally to form a triangle, fold in both sides of the pastry and twist the folded sides together to form a small parcel. Place into a bowl and cover with clingwrap. Repeat this procedure until all the wonton skins have been used.
Asian Soup Broth
- 4 litres chicken stock
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 2 cloves garlic
- ½ long red chilli finely chopped
- 1 shallot finely chopped
- 220g egg noodles
Directions:
- In a large saucepan place the chicken stock, soy sauce, mirin, sesame oil and garlic over a high heat until it has reached boiling point. Then add the prepared wontons to the broth, and turn the heat down to low to simmer in the broth. Add the chilli and shallots to the soup, reserving a little for garnish if wanted.
- In a large bowl place the egg noodles into it and cover with cold water. After around 2 minutes, lightly separate with fingers and drain. Rinse under running water to remove the excess starch from the noodles. Do not be worried that the noodles are cold, as when the hot stock is poured over them, they will instantly be hot.
- Let the dumplings simmer in the soup stock for around 10 minutes. If you are worried about whether they are cooked or not, just remove one of the wontons from the stock, and cut open with a knife. When the meat is brown inside, the dumplings are cooked and ready to be served.
- Take four large soup bowls, and divide the noodles between them. Top with the dumplings and stock into each bowl, and scatter with a little reserved chilli and spring onions if desired.
- Note: Generally fresh or longlife packaged noodles will tell you to use boiling water to prepare the noodles, however I have found that generally boiling water overcooks the noodles too fast causing them to fall apart even though you cannot even separate them. By using cold water it is not only easy to separate them, but they hold their shape a lot better too and are not horrible, starchy, soggy noodles.
Carly Perrett - I have recently completed my studies at the University of Queensland where I received a dual degree and graduated with a Bachelor of ...
