Pork Dumpling & Mushroom Broth


  • 20 frozen pork dumplings
  • 5 cm piece fresh ginger, peeled, shredded
  • 1L salt-reduced chicken stock
  • 150g snow peas, halved diagonally
  • 3 spring onions, thinly sliced
  • 1 bunch choy sum, cut into thirds
  • 1 bunch broccolini, cut into thirds
  • 2 tbs salt-reduced soy sauce
  • 300g asian-style mixed mushrooms, thinly sliced
  • 1 fresh long red chilli, thinly sliced
View Method Pork Dumpling & Mushroom Broth


  1. Place stock, 1 litre of water, ginger, soy sauce, whites of spring onions and half the chilli in a large saucepan. Bring to the boil over high heat.
  2. Once boiling, add dumplings and mushrooms. Reduce heat and simmer, uncovered, for 7 minutes. Add vegetables and cook with dumplings for a further minute or until vegetables are just tender.
  3. Serve soup, dumplings and vegetables in bowls topped with remaining chilli and remaining spring onion.
View Ingredients Pork Dumpling & Mushroom Broth
View Method Pork Dumpling & Mushroom Broth
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