I recently posted our recipe for Easy Pork Dumplings. This is Part Two to my Easy Pork Dumpling post and it is linked to Thankful Thursday at Kate Says Stuff. Some of the families of my Mother’s Group are now dumpling converts. I am thankful that people find my recipes easy to follow and that they are enjoyed by others. Finding dinner inspiration, especially with young children, can be tiring!
Dumplings are a family tradition for us, we indulge in them every Sunday and I am thankful for that tradition and the happiness the routine creates in our family.
If you missed the post, we have a “tools down”, all on the deck approach to Sundays. We finish off whatever we are doing at 4pm and head to the deck for dumplings for dinner. We have been doing this for well over a year and lately I have been craving a change.
This recipe is the alternate to Dumpling Sunday . Punky and Cuddles are happy to have the dumplings every week so I make this just for Mr Fresh and I (thus the chilli in the recipe).
The herbs, including the lemongrass and chilli are collected fresh from my herb patch. I love a meal that uses a huge collection of fresh herbs. I think that explains my minor addiction to Thai style food and flavors.
Makes: 2 large bowls
Preparation Time: 10 minutes (assuming that the dumplings are made already) Find my easy recipe for pork dumplings here
Cook Time: 20 minutes
- 4 cups of chicken or vegetable stock
- 2 cups of water
- 2 cm of ginger peeled and thinly sliced
- 1 piece of lemongrass stalk – bruised (bashed with the back of a heavy knife)
- 2 tablespoons of fish sauce
- 2 kaffir lime leaves finely chopped
- 100 grams of portabella mushroom (or small mild tasting mushrooms of choice)
- 4 dumplings per person
- Juice of 1 lime
- 50 grams of bean shoots
- 1 large bunch of mixed asian herbs – I use basil, coriander, saw tooth coriander (optional), mint, Vietnamese mint
- 2-4 chillis finely chopped (de-seed if you are not a fan of spicy food – or leave them out altogether)
- Add the stock, water, ginger and lemongrass, fish sauce and kaffir lime leaves into a stockpot or large saucepan.
- Bring the ingredients to boil over medium heat
- Simmer for 15 minutes
- Add the dumplings and mushrooms simmer for an additional 8 minutes or until they are floating on the top of the soup and the skin appears wrinkly
- Add the lime juice
- To serve scoop into bowls and scatter with the herbs, sliced chilli and shoots
*image updated 27/08/2014
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