Steamed Pork & Prawn Dumpling Soup

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Steamed Pork & Prawn Dumpling Soup

Votes: 0
Rating: 0
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Prep Time: 20minutes

Cook Time: 10minutes

Servings: people Unit of measure:
Ingredients
  • 1x500 g FODMAPPED Chicken Stock
  • 2 tbsp Soy Sauce Gluten Free
  • 3 cm Piece Ginger peeled
  • 2 Star Anise
  • Dumplings
  • 20 Gluten Free Dumpling Wrappers
  • 200 g Lean Pork Mince
  • 100 g Prawn Meat chopped
  • 2 tbsp Coriander leaves chopped
  • 1 tsp Lemon Grass grated
  • 1 Egg white
  • Finely sliced Chilli for garnish
  • Vietnamese Basil for garnish
Ingredients
  • 1x500 g FODMAPPED Chicken Stock
  • 2 tbsp Soy Sauce Gluten Free
  • 3 cm Piece Ginger peeled
  • 2 Star Anise
  • Dumplings
  • 20 Gluten Free Dumpling Wrappers
  • 200 g Lean Pork Mince
  • 100 g Prawn Meat chopped
  • 2 tbsp Coriander leaves chopped
  • 1 tsp Lemon Grass grated
  • 1 Egg white
  • Finely sliced Chilli for garnish
  • Vietnamese Basil for garnish
Instructions
  1. Pour the FODMAPPED Chicken Stock into the base of a double saucepan or wok.
  2. Add the ginger root, soy sauce and star Anise. Bring the stock to the boil over a low heat.
  3. Combine the pork mince, prawn meat, coriander leaves and lemon grass in a small bowl and mix well.
  4. Lay the Gluten Free dumpling wrappers onto a flat surface. Divide the mixture evenly between all the wrappers.
  5. Brush the edges of the wrappers with the egg white and press the edges to secure the filling into an envelope shape neatly twisting the top to secure.
  6. Place piece of baking paper into the base of a bamboo steamer and place the dumplings into the steamer in a single layer. Do not allow them to touch as they will stick together.
  7. Place the steamer over the simmering soup stock, cover with the steamer lid and steam 7 minutes.
    start timer
To serve
  1. Serve hot with a ½ cup of steaming liquid. Garnish with Vietnamese basil and chilli.
Recipe Notes
Pork mince maybe replaced with chicken mince.

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THIS RECIPE IS MADE USING
FODMAPPED Chicken Stock
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