I can’t lay claim to this recipe, I can, however, tell you that it’s mega tasty and you should try this one at home. Taken from the Saturday Kitchen Cooking Bible, it’s quite a fiddly recipe for something that looks very simple but the flavours are fresh and the dish is surprisingly filling. Warning note – there is lots of washing up so rope in a friend to help!
This is a great cookbook with lots of recipes split into useful sections like ‘breakfast & brunch’, ‘family feasts’, ‘planning ahead’ and ‘weekend lunch’. This recipe comes from the family feast section and is from Bill Granger.
350g chicken mince – I used turkey mince
60g canned bamboo shoots, drained & finely chopped
2 tsp freshly grated root ginger
1 long red chilli, seeds removed, finely chopped
2 tbsp chopped coriander leaves
2 tsp fish sauce
2 tbsp cornflour
salt and freshly ground black pepper
800ml hot chicken stock
350ml coconut milk – I just used a whole tin, who needs to be so precise?
2 kaffir lime leaves (or 2 pieces lime zest)
3cm piece root ginger, peeled & thinly sliced
1 tbsp fish sauce
- ½ tsp caster sugar
- 1 tbsp lime juice
- 4 baby pak choi, halved lengthways
- 60g rice noodles, soaked in water for 30 seconds & drained – I just used the ready for wok ones and tipped them straight in!
- 2 sliced red chillies
- 8 sprigs fresh coriander
- 2 kaffir lime leaves, finely sliced
- Dumplings: put the minced chicken, bamboo shoots, ginger, chilli, coriander, fish sauce and cornflour into a large bowl. Season with salt and freshly ground black pepper.
- Using clean hands, mix all the ingredients together until well combined. Wet your hands and roll the mixture into small balls; set aside.
- Soup: put the chicken stock, coconut milk, kaffir lime leaves (or lime zest) and ginger slices into a large saucepan and bring to a simmer.
- Reduce the heat to low, add the dumplings and simmer gently for five minutes, or until just cooked through.
- Stir in the fish sauce, lime juice and sugar, to taste.
- Add the pak choi and rice noodles, bring back to a simmer and remove from the heat.
- To serve, ladle the soup into serving bowls, dividing the dumplings evenly. Scatter with the chilli slices, coriander & shredded kaffir lime leaves.