500 g pork mince
1 x egg
½ bunch spring onions
½ bunch coriander
20 mls sesame oil
3 x Tbsp oyster sauce
4-5 x cloves garlic crushed
1.5 x large red chillies sliced
1 x Tbsp Five Spice
1 x Tbsp ginger grated
2 x packets wonton wrappers (40 per pack)
3 x Tbsp Soy sauce
1.5 x red chillies
1 x Tbsp brown sugar
½ bunch coriander (including stems) – save some leaves for serving
1/2 cup Chinese rice wine (Mirren or Shao Shun)
1-2 bunches bok choy or choy sum roughly chopped
2 litres chicken stock
Mix dumpling ingredients together in a large mixing bowl.
Spoon teaspoon-sized balls of the mixture onto wonton wrappers and wrap.
Mix broth ingredients, except bok choy or choy sum, in large pot and bring to gentle simmer.
Poach dumplings in broth 3-4 mins until they float to the top. You may need to do this in batches depending on how big your pot is.
Add bok choy or choy sum at last minute. Spoon into bowls and top with extra coriander leaves.