Mushroom Dumpling Soup with Broccoli and Kale

Serves 2 (makes 12)

Time 45 minutes

Ingredients

Dumplings

1 tbsp sesame oil 

1 shallot, finely chopped 

1 cup button mushrooms, finely chopped

1 cup shiitake mushrooms, finely chopped

½ tsp ginger, finely grated

1 clove garlic, crushed 

1 cup Chinese cabbage, finely sliced 

2 tsp tamari or soy sauce 

12 wonton wrappers

Soup

2 tsp sesame oil 

2 tsp finely grated ginger 

3 cloves garlic, peeled and finely chopped 

6 cups good quality chicken stock or broth 

1-2 tbsp tamari or soy sauce (to taste)

2 Asian shallots, finely sliced 

1 cup broccoli florets, cut small 

½ cup finely sliced kale

Method

To make the dumplings, add sesame oil to a frypan on medium heat. When the oil looks glossy, add the shallot and cook for 2-3 minutes until lightly golden, then add the mushrooms, ginger and garlic and cook down the mushrooms for about 5-6 minutes. 

Add cabbage and soy sauce and cook for another 3-4 minutes. Transfer to a plate and allow to cool. Once cooled, set up a dumpling station with a small bowl of water, wonton wrappers, dumpling mix and a plate to place the dumplings on. 

Spoon about 1 tbsp dumpling mixture into the middle of a wonton wrapper. Wet your fingers and run some water around each edge of the wonton wrapper. Fold over into a triangle and press to glue the edges together. Press around the mixture to ensure it’s held tightly in the dumpling. 

You can leave this as is or flip the top end over and wrap the other 2 ends around in a horseshoe shape, finishing by sticking the 2 ends together. Repeat with the remaining dumpling mixture and set aside in the fridge until ready to put into the soup. 

To make the soup, heat a medium saucepan on medium heat and add sesame oil, ginger and garlic and cook, stirring for 3 minutes. Add stock, tamari/soy and the white part of the Asian shallot and bring to a simmer for 6-8 minutes. 

Bring the soup up to a boil, add the dumplings, broccoli and kale and cook for 1 minute, then reduce heat and cook for another 4-5 minutes, until the dumplings are cooked but the greens are still vibrant. Serve in deep noodle bowls, top with the greens of the shallots and enjoy.