8-12ounceschicken stock (chicken broth or chicken bouillon) - or 2 1/2-3 cartons cups
2tablespoonsfish sauce - divided
½teaspoonchili flakes (chilli flakes in British English) - divided
1/2-3/4poundshrimp (prawn) - no tails!
1/2-3/4poundground pork (minced pork)
6piecesshiitake mushrooms - stemmed and finely minced
¼cupcilantro (coriander) - finely chopped, plus more leaves for garnish
4clovesgarlic - minced
1tablespoonginger - minced
1tablespoonsesame oil - divided
1tablespoonSriracha
½teaspoonsalt
6largesquare egg roll wrappers - 6-inch egg roll wrappers
4stalksgreen onions (scallions or green shallots) - thinly sliced
Instructions
Firstly, put the chicken broth, 1 tablespoon of the fish sauce and 1/2 teaspoon of the chili flakes into the pot and give it a stir. Bring that to a boil.
Finely chop the shrimp (into thirds or fourths). Also, finely chop the shiitakes, cilantro, ginger and scallions.
Combine those chopped ingredients (shrimp, cilantro, shiitakes, ginger and scallions) with the pork, 1/2 tablespoon of the sesame oil, a teaspoon of Sriracha, the other tablespoon of fish sauce and salt until incorporated.
One at a time, fill the wrappers with about a spoonful of the mixture right in the middle. Then take your pointer and middle fingers and dip them in the water to wet all four edges of the wrapper.
Take two corners of the wrapper and fold them together over the mixture and pinch them together at the top with wet fingers. Take one of the remaining corners of the wrapper and fold it behind and pinch it together at the top with the other two corners. Take the remaining corner and fold it over the front and pinch the corner at the top with the other three corners. Repeat this until the mixture is complete. Will likely make about 8-10 giant dumplings.
Once all the dumplings are formed and the broth is boiling, go ahead and gently drop each dumpling down into the pot so that they are all side by side at the bottom.
Cover the pot and let the dumplings simmer for about 8-10 minutes or until the wrappers are transparent.
Once the dumplings are cooked, take your slotted spoon and gently remove the dumplings one by one and place them in a bowl. Take a non-slotted ladle and pour the broth over the dumplings in the bowl. Garnish with cilantro and scallions.
Notes
Yes, it really is as good as I say it is… I promise! It is the absolute best on a chilly Sunday evening. You will definitely have enough for lunch the next day. What are some of your favorite soup recipes?