Have you ever ordered something from a restaurant and dreamed about recreating it?
With dumpling bars popping up all over the country, it's a common occurrence for those ordering broths-du-jour to keen over orders past, knowing that they'd love to make something similar from the comfort of your own home.
To help matters a bit, we got in contact with the lovely team at Sadie's Kitchen, created by founder and director, Sarah Kiely.
Kiely put together a recipe for us compiling fresh ingredients, not a huge number of steps and serious amounts of flavour.
READ MORE: Sarah Kiely on the benefits of bone broth
- 60ml sesame oil
- 1 onion, diced
- 4 cloves garlic, crushed
- 2 inches of ginger, minced (slice some thinly for garnishing)
- 2 packs of Sadie’s Kitchen Boosting Beef Bone Broth
- 200ml water
- 200g of mushrooms, sliced
- 2 heads pak choi, leaves torn and base thinly sliced
- 4 spring onions, sliced
- 16 frozen pork dumplings
- 2 red chillies, thinly sliced
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine vinegar
1. Heat the oil in a pot over a medium heat.
2. Saute the onions until they begin to turn translucent.
3. Add in the ginger, garlic and half the chilli and cook for 3 minutes. And the mushrooms for a further minute.
4. Pour in the bone broth, Chinese cooking wine, soy sauce and hoisin sauce and bring to the boil.
5. Once boiling, add the dumplings, pak choi and spring onions, allow to boil for 10 minutes and then reduce to a simmer for a further 5 minutes.
6. Garnish with fresh chilli, slices of ginger and spring onion.
7. Serve immediately.
This article was originally posted on our sister website irishtatler.com.