Five spice broth with fragrant pork dumplings

Five spice broth with oriental pork dumplings

Five spice broth with fragrant pork dumplings

A recipe for my little wonton, Bonton in Hong Kong, who I miss dearly and who is my biggest fan. X

Serves: 4-5

For the dumplings:

500g pork mince

5 fronds of coriander, stalks and all

1 kaffir lime leaf

Half a stick of lemongrass

3 cloves garlic

1 red chilli, seeds removed

A dash of rice vinegar

1 tsp sesame oil

1 tbsp fish sauce

For the broth:

4 spring onions, trimmed

1 carrot, peeled and thickly sliced

1 red pepper, cut into chunks

1 inch fresh ginger, peeled and cut into slices, lengthways

1 tbsp Chinese five spice

2 tbsp soy sauce

600ml chicken stock

1 pack baby corn, halved

1 handful bean sprouts

Rice or noodles, to serve

Whiz the coriander, chilli, garlic, lemongrass and lime leaf with the rice vinegar, fish sauce and sesame oil to a fine paste in a blender. Add to the pork mince and stir. Shape the pork into small balls, this should make 10-12.

In a frying pan, brown the pork balls on all sides then pop under the grill on a low heat to cook through for 10 minutes, turning occasionally.

Meanwhile, toss the carrots, pepper, ginger and spring onions in a wok for a couple of minutes, stir in the soy sauce and five spice, then pour on the stock. Bring to the boil, then turn the heat down low and leave to simmer for 10 minutes.

2 minutes before serving, add the baby corn, bean sprouts and pork balls and heat gently.

Serve with rice or noodles.

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5 comments
    • Me too, comforting but not too heavy – it definitely cheered me up on a rainy day in London. X

  1. Very nice… I am going to have some ground pork left after doing another recipe. Looks like I have a use for it now!

    • Thank you – it’s quick and easy to make and somehow both comforting and fresh at the same time… Enjoy, let me know how it turns out. Thanks for reading. X

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