This is a simple and comforting soup that I can’t stop making. The broth is simple and light. I make my own chicken broth for thiS but you really don’t need to – any low sodium good quality chicken broth will work beautifully.

I usually use store bought dumpling wrappers unless I’m in the mood for taking my time and making a dough. The dumpling filling works with finely chopped cabbage if you can’t get water chestnuts. The chives and ginger is just really nice and subtle, they help everything feel comforting without being heavy. The perfect autumn meal!

Use any greens you like, I find the contrast of textures that bok choy provides delicious. I usually just cut it in half but for easy eating you can slice. Pan frying the dumplings first gives a fun texture but you can skip that step and just boil them a little longer.

Serves 4

Ingredients

Dumplings (makes 26-30)

30 round dumpling wrappers

350g chicken mince

1 Tbs light soy

1 Tbs Chinese cooking wine

1 Tbs sesame oil

1 Tbs freshly grated ginger

1/2 cup finely chopped chives

150g water chestnuts, finely chopped

Soup

180g ramen noodles (or noodle of choice)

1 bunch of bok choy

1.5l chicken broth

Soy sauce to taste

1/2 tsp sesame oil

Chives to serve

Directions

In a large bowl mix the dumpling ingredients together.

Separate dumpling wrappers, place a heaped tsp of mixture in the centre of each one and brush the edges with water. Press the edges together to create a semi circle. Pinch and fold the edges to seal.

(You can freeze the dumplings at this stage and continue the rest another time!)

Next: heat a large fry pan on medium high heat, once hot add just enough of a neautral oil to coat the base. Add the dumplings with their edges facing up to create a flat bottom. Cook for a few minutes until golden. Set aside. You can do this in batches.

Cook noodles according to packet directions, drain and divide between bowls.

Bring the broth to a boil and then turn down to a simmer. Season with soy and add sesame oil. Add the bok choy and dumplings and cook for 3 minutes.

Divide the dumplings and bok choy between the bowls. Check the broth seasoning one more time and then pour over. Sprinkle with chives.

HH. x