Prawns and kimchi get whizzed up to create light and fluffy dumplings that get served in an umami-rich miso broth for a nourishing midweek dinner. If you're looking for a light meal option that packs a flavour punch, then look no further!
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
176
Ingredients
For the dumplings
300g
raw, peeled king prawns
2
cm piece fresh root ginger, peeled and finely grated
2
spring onions, roughly chopped
100g
kimchi, we used Vadasz
2Tbsp.
cornflour
1
medium egg
For the soup
1/2Tbsp.
vegetable oil
3
spring onions, finely chopped
2
pak choi, stalks finely sliced and leaves roughly chopped
11/2Tbsp.
white miso paste, we used Clearspring
5
cm piece fresh root ginger, peeled and finely grated
1
litre fresh chicken or vegetable stock, see intro
1
medium carrot, finely shredded
100g
sugar snap peas
Directions
Step 1Line a baking tray with baking parchment. For the dumplings, in a
food processor, whizz the prawns,
ginger and spring onions to a fairly
smooth paste. Add the kimchi, cornflour,
egg and plenty of seasoning, and pulse
to combine. Using a spoon, dollop
12 mounds on to the lined tray. Chill for 30min, to firm up.
Step 2For the soup, heat the oil in a large
pan (that has a lid) over medium heat
and cook most of the spring onions with
the pak choi stalks for 5min, stirring
occasionally, until starting to soften.
Stir in the miso paste and ginger, and
cook for 1min, until fragrant.
Step 3Pour in the stock and add some
freshly ground black pepper. Bring
to the boil, then reduce heat to low.
Add the dumplings, cover and simmer
for 15min, or until the dumplings are
cooked through, adding the pak choi
leaves, carrot and sugar snap peas
for the final 5min.
Step 4Check seasoning, ladle into 4 bowls,
sprinkle over the remaining spring
onions and serve.
Traditionally, dashi stock would be used to make authentic miso soup. If you can get hold of it, use in place of the fresh chicken or vegetable stock.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
