Beef Dumpling Soup

Ingredients:
2 cups Beef Consommé
3 Fresh Lime Leaves
1 1/2 L Water
1 bunch Choy Sum, trimmed, chopped
2 Spring Onions, thinly sliced diagonally
1 cup Bean Sprouts
1 long Red Chilli, finely chopped
Mint Leaves, extra, to serve
Coriander Sprigs, extra, to serve dumplings
500 g Beef Mince
2 tbsp Grated Fresh Ginger
2 Garlic Cloves, crushed
2 tbsp Chopped Coriander
2 tbsp Chopped Mint
1/4 cup Soy Sauce
48 Wonton Wrappers

how to make it:

1. To make the dumplings, combine the mince, ginger, garlic, coriander, mint and 2 tbsp soy sauce in a large bowl. Place 1 wrapper on a clean board. Drop 1 heaped tsp of mince mixture in the centre of the wrapper. Brush edges with water and pinch together to seal. Repeat with remaining wrappers and mince mixture. Freeze half the dumplings for another meal.
2. Combine the consommé, lime leaves and water in a large saucepan. Bring to the boil. Simmer for 15 mins to infuse. Discard lime leaves.
3. Bring broth to the boil. Add remaining dumplings and simmer for 5 mins or until dumplings are cooked through. Stir in remaining soy sauce.
4. Divide choy sum and onion among bowls. Ladle over broth and dumplings. Top with bean sprouts, chilli and extra coriander and mint.

tips:
Lime leaves not available at all stores.

 • Freeze uncooked dumplings on a lined baking tray then transfer to sealable plastic bags and store in the freezer for up to 1 month. 

• Cook from frozen (they will take a little longer).

• Can't find wonton wrappers? Heat the soup until almost simmering, then drop firmly packed teaspoonfuls of mince mixture and cook for 3-4 mins (don't let the broth boil).

• Serve with egg noodles, prepared following packet directions.