BROKEN DUMPLING SOUP

Making dumplings is like a labour of love, but let's be real, sometimes we just don't have the time or energy for all that folding. So, I present to you a deconstructed dumpling soup – perfect for those days when you're craving homemade gyozas and a slurp-tastic broth. This soup has all you want from a dumpling: cabbage, porky meatballs, a drizzle of sesame-chilli crisp oil that's like a dipping sauce, and even wonton skins that morph into noodles. It's a smart soup, but most importantly, it's cozy and seriously delicious.

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BROKEN DUMPLING SOUP

MAKES 3-4 /MADE IN: 45 MINS /DIFFICULTY:EASY/ MEATY

INGREDIENTS

• 300g wonton skins, defrosted

• 1 tbsp cornflour

• 350 pork mince

• 6 garlic cloves, minced

• 2 tbsp ginger, minced

• 3 tbsp sesame oil

• 4 tsp light soy sauce

• 2 tbsp spring onions, sliced, extra to garnish

• 2 tbsp chives, finely sliced

• 2 tsp brown sugar

• 125ml cooking sake

• 10g dashi powder

• 1 litre chicken stock

• 2 tbsp miso paste

• 150g Shimeji mushroom, or you use any that you can get your hands on

• 8 savoy cabbage leaves

• Sesame chilli crisp oil, to serve

• Salt and pepper, to taste

• Vegetable oil, to fry

METHOD

1. Place the wonton skins on a board and cut them into eighths. From corner to corner to make 4 large triangles then cut them in half to make 8 small smalls. Place the pieces in a bowl and sprinkle over the cornflour. Gently toss the wonton triangles in the flour and set aside. This helps them not stick together.

2. Add the pork mince to a mixing bowl, along with half of the minced garlic, 1 tbsp ginger, 2 tbsp soy sauce, sesame oil, spring onions, brown sugar and season.

3. With wet hands, divide and shape the mixture into 18 balls.

4. Add enough vegetable oil to a large cask-iron deep dish and on a medium heat, brown the meatballs for 5-7 minutes on both sides until cooked through. Spoon the balls out and place on a plate to rest.

5. Pour in the sake and scrape and stir with a wooden spoon to release the delicious meat juices at the bottom of the pan. Reduce the sake by half before adding in the miso. Break it up with the spoon and keep stirring until its dissolved.

6. Add the dashi powder to the chicken stock and pour it into the casserole dish. Add the remaining garlic, ginger and soy sauce and stir well.

7. Scatter the mushrooms into the stock and simmer for 10 minutes on a gentle simmer.

8. Add the meatballs and wonton skins to the stock and cook for 2-3 minutes or until tender.

9. Stir in the cabbage and allow to wilt.

10. Ladle the soup into bowls and top with how much sesame chilli crisp oil you would like. Garnish with extra sliced spring onion and enjoy.