Chinese

Beef Dumpling Soup

Ingredients

2 cups beef consomme

3 fresh lime leaves (optional)

1.5l water
1 bunch choy sum, trimmed, chopped
2 spring onions, thinly sliced diagonally
1 cup bean sprouts
1 long red chilli, finely chopped
Mint leaves, extra, to serve
Coriander sprigs, extra, to serve dumplings
500g Coles 5-star beef mince
2 tablespoons grated fresh ginger
2 garlic cloves, crushed
2 tablespoons chopped coriander
2 tablespoons chopped mint
1/4 cup soy sauce
48 wonton wrappers

Method

1. To make the dumplings, combine the mince, ginger, garlic, coriander, mint
and 2 tablespoons soy sauce in a large bowl. Place 1 wrapper on a clean
board. Drop 1 heaped teaspoons of mince mixture in the centre of the
wrapper. Brush edges with water and pinch together to seal. Repeat with
remaining wrappers and mince mixture. Freeze half the dumplings for
another meal (see Notes).
2. Combine the consomme, lime leaves and water in a large saucepan. Bring
to the boil. Simmer for 15 mins to infuse. Discard lime leaves.
3. Bring broth to the boil. Add remaining dumplings and simmer for 5 mins
or until dumplings are cooked through. Stir in remaining soy sauce.
4. Divide choy sum and onion among bowls. Ladle over broth and
dumplings. Top with bean sprouts, chilli and extra coriander and mint.