Steamed dumpling soup
Happy new year! I’m starting 2015 with one of my favourite weekday suppers – steamed dumpling soup. It’s a go-to recipe when you need something quick and easy, when you don’t have the time or energy for making anything complicated.
It’s dark and cold seemingly all of the time at the moment, so I want to eat gentle, soothing dishes which will be warm and comforting on these long dark nights. There is something magical about a chicken broth. Its deep savouriness manages to be both rich and nourishing, yet calming and light all at the same time. The addition of a stack of greens makes you feel suitably January-virtuous, plus some little asian dumplings which bring some glorious sticky stodge to the bowl.
For speed, I use those packs of ready-to-steam dumplings that you can find in the supermarket. This time I just used simple prawn dumplings, but I often use chicken or pork as the mood takes me. They cook nicely just poached in the broth alongside the vegetables.
This serves one so multiply up accordingly.
Heat 300ml chicken stock in a pan. Add 1-2 tsp soy sauce to taste, along with a good pinch of five spice powder, a chopped spring onion and a little grated ginger. Once this has come to a simmer, add a good handful of small broccoli florets and simmer for a minute before adding the dumplings of your choice (3 dumplings is sufficient for me). Wait another minute then add one head of pak choi, sliced into bite-sized chunks, reserving the leaves till the end. Poach together for another 3 minutes or so then stir through the pak choi leaves. Serve sprinkled with some chopped coriander and chilli if you like a bit of heat.
This would work nicely with some noodles if you are feeling more hungry and really any greens would work in place of the broccoli and pak choi. A drizzle of sesame oil would also complement this well.
300ml chicken stock
Ready to steam dumplings
A handful of broccoli
1 pak choi
1 red chilli (optional)
1 spring onion
Five spice powder