1 litre chicken stock
1.5 litres water
5 cm piece fresh ginger peeled, cut into thin matchsticks
1 long red chilli thinly sliced diagonally
2 tblsps light soy sauce
3 green spring onions thinly sliced diagonally
500 g pork mince
¼ cup tinned sliced water chestnuts drained
2 green spring onions finely chopped
1 tblsp light soy sauce
1 tsp caster sugar
30 fresh wonton wrappers
cold water for brushing
- To make pork dumplings, place pork, chestnuts, onions, sauce and sugar in a food processor. Season with salt and pepper. Process until combined.
- Place a wonton wrapper on a clean surface. Spoon 2 teaspoons mixture in the centre of wrapper. Brush edges with water. Fold up sides to form a pouch. Pinch to enclose. Place on a plate. Repeat with remaining pork mixture, water and wrappers.
Place stock, water, ginger, chilli and sauce in a large saucepan. Bring to boil. Add dumplings. Return to boil. Gently simmer over medium to low for about 5 minutes, or until wontons are cooked. Stir in onions and coriander leaves.