Prawn dumpling noodle soup

I was after a hug in a bowl today.  It is freezing cold outside.  There’s ice on our garden furniture and lawn.  We have at least another 3 months of this weather to cope with.   I stopped by at a Japanese grocery store on the way home from work last night and stocked up on tofu, udon noodles and bok choy.  I made a batch of chicken stock a few weeks ago which was in the freezer.  No time like the present to use it.  I also had some prawns and gyoza wrappers in the freezer.  I love it when a plan comes together.

You can add your choice of accompaniments for this soup.   I added shiitake mushrooms, tofu, bok choy, fried shallots and chopped spring onions.  The star of the show is the prawn dumplings/gyozas which tasted better fried than steamed.  There is no set rule.

Ingredients: (serves 1 – I was home alone)

  • 3 king prawns, de-veined and finely chopped
  • 1/2 clove of garlic, minced
  • 1 shiitake mushroom, stemmed and minced
  • salt
  • ground white pepper
  • 4 gyoza wrappers (mine were round)
  • a small bowl of water
  • 2 tbsp vegetable oil
  • 1 litre of boiling water
  • 1 serving of udon noodles
  • a few bok choy leaves
  • 2 slices of firm tofu
  • 2 shiitake mushrooms
  • 1 tbsp fried shallots
  • a handful of chopped spring onions (green part only)
  • 400ml chicken stock (preferably home-made)
  • 1/2 cinnamon stick
  • juice of 1/2 lime
  • 1 tbsp dark soy

Method

  1. To make the prawn dumplings, mix together the prawns, garlic, mushrooms, a pinch of salt and pepper in a bowl and set aside
  2. Place a gyoza wrapper on a plate and put 1 tsp of the prawn mixture in the centre
  3. Measure about 1 cm from the edge of the gyoza wrapper as the border.  Dip a finger into the bowl of water and wet the border of the wrapper
  4. Fold one edge of the wrapper over the other and seal all around to form a crescent moon.  Then bring the two ends of the wrapper and seal together to form a little crown (see photo below)
  5. Boil a litre of water in a kettle and pour it into a medium pot
  6. Turn on the heat and cook the udon noodles for 10 minutes (or as per the instructions on the pack)
  7. Remove the cooked noodles from the pot using tongs and place it into your serving bowl
  8. Leave the pot of water on the heat and blanch the vegetables, mushrooms and tofu for a minute
  9. Remove them from the pot using tongs and place them into your serving bowl
  10. Drain the water and heat up the chicken stock in the same pot
  11. Add the cinnamon stick and leave to simmer while you cook the prawn dumplings
  12. Heat oil in a wok
  13. Once hot, add the dumplings and leave to fry for 2 minutes before turning over
  14. Leave to cook for 2 minutes.  Use a clotted spoon to remove the dumplings and place them into your serving bowl (on top of the noodles and tofu etc)
  15. Bring the stock to a boil and add the lime juice and dark soy
  16. Pour the boiling stock into the serving bowl, over the dumplings and accompaniments
  17. Top with fried shallots and chopped spring onions

 

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