Introduction
This fresh dumpling soup recipe was inspired by a similar Vietnamese dish tasted many times in Singapore.
For the Dumplings
Grind coriander and spring onions in the food processor until fine.
Grind the ginger on a micorplane including the skin. Add all the ingredients except the wonton wrappers into a mixing bowl and and mix them together.
Fry a small bit of the mince to check for flavouring add extra salt or JT spice if needed.
Cut the wanton wrappers in half to form 2 equal rectangles. Place a small dollop of the mince mix in the middle of the wrapper.
Using some water and your finger put a little water around the edge of one half of the wonton wrapper.
Fold the wanton wrapper in half and squeeze the edges together making sure there are no gaps for water to get through. (I like to make mine more decorative by crimping the edges) repeat this process until all the mince is finished. I usually get around 80 dumplings.
TIP: You can make the dumplings in advance and freeze them.
For the Soup
Add the chicken stock, ground coriander, cut ginger, red chillies, half the spring onion and half the coriander, Mirin, Soya sauce, sushi vinegar and sugar into a pot and bring to the boil for 20mins.
Add the carrots, rice noodles and the dumplings and cook for about 5 mins or until al dente.
Serve with some fresh spring onion and coriander sprinkled on top.
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