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We’ll never get beat

Last Week

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

pork dumplings

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.