Kitchen Diary

Pork and chive dumplings in broth, with Chinese potato salad and green tea. Lunch at Mother’s Dumplings. One of my favourite spots in the city. Picked up a couple of bags of assorted dumplings for the freezer too.

Here’s one of our coming home late from work but want to eat something wholesome standbys:

• Home made chicken stock, as much as you like.
• Soy Sauce.
• One star anise.
• Chili sauce.
• A dash of brown sugar.
• A dash of rice wine.
• Dumplings, frozen. As many as you like.
• Greens of some description. Bok Choy work well, sliced thinly.
• Carrots, diced, if you’ve got one.
• A small red onion, sliced thinly.

Bring to a simmer, let all of the ingredients come together for a couple of minutes. Bring to a boil and add the dumplings and carrots. Reduce to a lively simmer. After about five minutes add the bok choy and red onion. Wait until the dumplings float up, serve.