Shrimp Dumpling Soup

Shrimp Dumpling Soup

DUMPLING:

150 g/5(1/2) oz/ 1 (5/8) cups plain (all-purpose) flour

50 ml/ 2 fl oz /(1/4) cup boiling water

25 ml/1 fl oz/(1/8) cup cold water

1(1/2) tsp vegetable oil

FILLING:

125g/ 4(1/2) oz minced (ground) pork

125g/4(1/2) oz cooked  peeled--shrimp and-- chopped

50g/1 (3/4) oz canned water--chestnuts,-- drained,-- rinsed and chopped

1 celery stick, chopped

1 tsp cornflour (cornstarch)

1 tbsp sesame oil

1 tbsp light soy sauce

Soup:

850ml /1 (1/2) pints / 3 (3/4) cups fish stock

50g/ 1 (3/4) oz cellophane noodles

1 tbsp dry sherry chopped ----chives, to--garnish

Method:

I) To make the dumplings, mix the flour, boiling water, cold water and oil in a bowl until a pliable dough is formed

II) Knead the dough on a floured surface for 5 minutes. Cut the dough into 16 equal-sized pieces.

III) Roll the dough pieces into rounds 7.5 cm/ 3 inches in diameter

IV) Mix the filling ingredients together.

V) Spoon a little of the filling mixture into the centre of each round. Bring the edges of the dough together, scrunching them up to form a 'moneybag' shape. Twist to seal

VI) Pour the fish stock into a large saucepan and bring to the boil.

VII) Add the cellophane--noodles, dumplings and dry--sherry to the pan and cook for 4-5 minutes, until the noodles,--- dumplings are tender. Garnish and serve.

COOK'S TIP

Wonton wrappers may be used---instead of the--dumpling dough if-- time is short.

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