How to make soup dumplings even better? Add some knockout pho broth! Totally tasty, totally worth the effort.
Pho Soup Dumplings
2 batches Homemade Dumpling Wrappers
h oisin sauce, to serve
sambal oelek or chilli garlic paste, to serve
roughly chopped Thai basil leaves or fresh coriander (cilantro) leaves , to serve
Stock:
2 cups beef stock
2 spring onion s (scallion s ) cut into 4 pieces
5cm (2”) piece ginger, sliced
3 garlic cloves, crushed
1 cinnamon stick
2 whole star anise
5 cloves
2 tbsp fish sauce
½ tbsp soy sauce
1 tsp sugar
1 tsp gelatine powder
Filling :
250g (9 oz) pork mince
2 tbsp finely chopped spring onion (scallion)
2 tsp finely grated fresh ginger
1 tsp fish sauce
- For the stock, place the beef stock, spring onion, ginger, garlic, cinnamon, star anise and cloves in a saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 2 0 minutes or until reduced by half. Then s tir in the fish sauce , soy sauce and sugar. Strain the stock into a shallow bowl. Set aside to cool slightly. In the meantime, p lace 1 tablespoon of water in a small bowl. Sprinkle with the gelatine. Set aside for 3 minutes to soak. Use a whisk to stir in the gelatine mixture until dissolved. Place in the fridge for 2 hours or until set.
- For the filling, combine the ingredients in a medium bowl. Take the stock jelly out of the fridge and use a knife to roughly ‘cut’ the jelly into cubes. Then scrape the jelly into the pork mixture and stir very well to combine.
- To fill the dumplings, place one wrapper in the palm of your hand. Place half a tablespoon of the filling into the centre. F old the wrapper edges together using your fingers to create pleats and twist to seal at the top (refer to the video for tips) . Place on a tray lined with baking paper. Repeat with remaining wrappers and filling.
- Line a steamer with baking paper. Use a knife to make small holes in the paper to allow the steam through. S e t the steamer over boiling water and steam for 12- minutes or until cooked through.
- Alternatively, if you don’t have a steamer, place batches of dumplings onto a small plate lined with baking paper. Make a foil ‘donut’ and place that into a large pan of simmering water. Rest the plate on top of the foil so that the plate sits above the boiling water. Cover with a lid and steam for 12 minutes.
- Serve immediately with hoisin sauce, sambal oelek and basil or coriander leaves.
