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Photo of Pork & prawn dumplings in chicken broth by WW

Pork & prawn dumplings in chicken broth

8
Points® value
Total Time
45 min
Prep
35 min
Cook
10 min
Serves
4
Difficulty
Easy
Weeknight meals don’t need to be boring or repetitive, a little planning means you can have tasty treats like this Asian soup every night of the week

Ingredients

Extra lean pork mince (5% fat), raw

150 g

Prawns, Raw

125 g, peeled, deveined, and finely chopped

Spring Onions

1 medium, finely sliced

Water Chestnuts

50 g, drained, and finely chopped

Egg white, raw

1 individual

Oyster sauce

1 tablespoon(s)

Dry Sherry

1 teaspoon(s)

Sesame Oil

½ teaspoon(s)

Caster Sugar

½ teaspoon(s)

Black pepper

1 pinch

Spring roll wrapper

12 individual, medium, squared

Pak Choi

100 g, cut in half crossways

Broccoli, raw

50 g

Chilli, green or red

1 individual, deseeded and finely sliced

Mint, Fresh

9 g

Vegetable stock cube

4 cube(s), made with 2l of water

Mushrooms

100 g, shiitake

Instructions

  1. Line a baking tray with baking paper. Combine the pork, prawns, half the spring onion, water chestnuts, egg white, oyster sauce, wine, oil, sugar and pepper in a bowl.
  2. Put 1 wrapper on a clean board. Put 2 heaped teaspoons of mince mixture in the centre of the wrapper. Brush the edges with water and fold into a triangle. Join the 2 bottom points together to seal. Put on the prepared baking tray. Repeat with the remaining wrappers and mince mixture.
  3. Put the broth in a large, shallow pan and bring to a boil. Gently add the dumplings and mushrooms and simmer for 5 minutes, or until the dumplings are cooked through.
  4. Add the pak choi and broccoli to the pan, and cook for 30 seconds or until wilted. Divide the dumplings and veg between bowls and ladle over the broth. Serve topped with the chilli, mint and remaining spring onion.

Notes

Freeze the dumplings, on a baking sheet until firm, then transfer to a freezer bag. Cook from frozen.

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