jeudi, mars 25, 2010

Pork Dumpling and Quail Egg Soup

Pork Dumpling and Quail Egg Soup
My Baby Boy was jumping like a rabbit one moment and still as a rug the next. Said he had a tummy ache and felt under the weather. He actually curled up like a foetus on my bed and napped for a few hours in the evening. But came downstairs for 2 servings of his favourite Pork Dumpling Soup when it was dinner time.

One of their latest artwork

This morning he stayed home with his mummy. And asked for more of the dumplings. I added quail eggs and he had that for...breakfast. It's a beautiful sunny day today so I'm happy to have my baby for company. And I'm going to bake him a cake later so hopefully that'll help him recover faster than a rocket (he's into Star Wars now...).

Pork Dumplings (makes 30-40) :

1 packet Wonton skins
350g minced Pork
1-2 Tbsp Light Soy Sauce
2 Tsp Oyster Sauce
1 Tbsp Sugar
1/2 Tsp Sesame Oil
1 Tbsp Chinese cooking wine
2 Tbsp finely chopped fresh Coriander leaves (optional - kids do not like it)
1 Egg (beaten)
White pepper and Salt to taste

Quick Broth :

1/2 Tsp Sesame oil
1 slice fresh Ginger (julienned)
1 Garlic clove (bashed and sliced)
1 Ikan Bilis stock cube
1 Chicken stock cube
1 litre hot Water
Finely chopped spring onions, Thai chillies and fried shallots for garnishing

Marinate the meat for an hour with all the ingredients.

Put a good Tsp of the pork filling in the middle of a wanton skin, seal the edges with water and press down, removing any trapped air. It's so easy that Baby Girl wrapped up all the dumplings on her own.

Bring a large pot of water to boil, lower the heat to medium and cook the dumplings. Too much turbulence in the water may cause the wrappings to open. They are ready when they float to the surface. Remove, drain and set aside.

In a soup pot, fry the ginger and garlic in the sesame oil till fragrant. Add the hot water and stock cubes and let it simmer for a few minutes.

Place a few dumplings in each serving bowl and ladle the soup over them. Garnish with chilli, fried shallots and/or finely chopped spring onions if desired.

I personally prefer shrimp or shrimp and pork dumplings, but the Babies do not like seafood so I had to keep it to just pork.

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