Have you ever ordered something from a restaurant and dreamt of recreating it?
With dumpling bars popping up all over town, it's a common occurrence for those ordering broths-du-jour to keen over orders past, knowing that they'd love to make something similar from the comfort of your own home.
To help matters a bit, we got in contact with the lovely team at Sadie's Kitchen, created by founder and director, Sarah Kiely.
Kiely put together a recipe for us compiling fresh ingredients, not a huge number of steps and killer amounts of flavour.
- 60mls sesame oil
- 1 onion, diced
- 4 cloves garlic, crushed
- 2 inches of ginger, minced (slice some thinly for garnishing)
- 2 packs of Sadie’s Kitchen Boosting Beef Bone Broth
- 200mls water
- 200g of mushrooms, sliced
- 2 heads pak choi. Tear the leaves and thinly slice the base.
- 4 spring onions, sliced
- 16 frozen pork dumplings
- 2 red chillies, thinly sliced
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine vinegar
1. Heat the oil in a pot over a medium heat.
2. Saute the onions until they begin to turn translucent.
3. Add in the ginger, garlic and half the chilli and cook for 3 minutes. And the mushrooms for a further minute.
4. Pour in the bone broth, Chinese cooking wine, soy sauce and hoisin sauce and bring to the boil.
5. Once boiling, add the dumplings, pak choi and spring onions, allow to boil for 10 minutes and then reduce to a simmer for a further 5 minutes.
6. Garnish with fresh chilli, slices of ginger and spring onion.
7. Serve immediately.