Chicken broth with pork dumplings & chinese broccoli

Posted by adm On March - 30 - 2012

How to cook Chicken broth with pork dumplings & chinese broccoli


  • 500g pork soften
  • 1 cup loosely packed fresh coriander leaves, roughly sliced
  • 1 egg, lightly whisked
  • 1 tbs finely grated fresh peppiness
  • 1 tbs cornstarch
  • 3 tsp soy
  • 3 garlic cloves, low
  • 1 tbs peanut oil
  • 3 410g cans chicken consomme
  • 500ml (2 cups) h2o
  • 1 bunch Chinese broccoli, ends cut, water-washed, delve 3cm lengths
  • 300g silken tofu, drained on paper towel, dig 1.5cm cubes
  • 4 sprigs fresh coriander, to trim

How to:

  • Place the pork, coriander, egg, gingery, cornstarch, soy sauce and garlic in a large stadium. Use a wooden spoon to mix until well combined. Use clean damp hands to roll tablespoonsful of the mixture into balls. Place on a tray.

  • Heat the oil in a large non-stick frying pan over medium-high warmth. Add half the pork dumplings and fix, turning occasionally, for 2 minutes or until browned ended. Transfer to a tray lined with paper towel. Repeat with the remaining pork dumplings. Set away.

  • Combine the chicken consomme and water in a large saucepan and bring to the boil over high rut. Add the broccoli and pork dumplings. Reduce heat to medium and simmer, uncovered, for 2 proceedings. Add the tofu and prepare, uncovered, for a advance 1 minute or until heated through.

  • Ladle the soup into serving bowls and garnish with a sprig of coriander. Serve now.

  • Tip: You can make the pork dumplings to the end of tone 1 capable 3 hours ahead. Cover with plastic wrap and place in the fridge

  • Prepare time:15 min.

    Cooking time:10 min.

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