Pork Dumplings in Turmeric Ginger Broth and Corn Cakes on the Side

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This recipe is adapted from a recipe I saw in Olive Magazine. I used pork instead of chicken and used a vegetable stock instead of a chicken stock. I also added just a bit of soy sauce in the broth. I made corn cakes with this soup, this is a pretty heathy dinner as the ginger and turmeric has great health benefits.

 
Pork Dumplings

500g ground pork mince
1tbsp grated ginger
1 chopped red chilli
1 hand full chopped coriander
2 spring onions chopped
1 tsp sesame oil
1tbsp corn flour
1 egg white
white pepper and salt

 

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Broth

Thumb size sliced ginger
1,5 L vegetable stock
1 tbsp soy sauce
1 brown onion roughly chopped
2 star anise
2 tsp ground turmeric
baby spinach
300g egg noodles
1 asian dried red chilli

 

Corn Cakes

2 ears of corn or 1 tin of corn drained
1 cup all-purpose flour
1tsp baking powder
1 egg
1/2 cup of milk
1 chopped red chill-optional
handful chopped fresh coriander
2 chopped spring onions

 

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To make Corn Cakes

Boil 2 ears of corn in water for 10 minutes, drain and let it cool before you remove the kernels with a sharp knife. Then add all the corn cake ingredients to a mixing bowl with the kernels, mix well.
Heat a nonstick pan to medium to hot with a bit of oil. Spoon the batter one spoonful at a time into the pan, do not overcrowd the pan. Fry till golden brown on both sides.
Serve with sweet chilli sauce. I recommend making a double batch as these corncakes heats well in the microwave and are even good at room temperature in a lunchbox. Just omit the chilli for the kids.

 

To make the Turmeric Broth

Add the stock, ginger, onion, turmeric, star anise and dried red chilli to a pot and simmer for at least 20 minutes. After all the ingredients have infused, strain the liquid and return it to the pot and bring it to the boil again.

 

To make Pork Dumplings

Add all the pork dumpling ingredients to a mixing bowl and mix well with your hands. Make little bitesize balls. Drop the little dumplings to the boiling turmeric broth and cook for 8-10 minutes.
While the dumplings cook in the broth you can also cook your noodles according to packet instructions.

Its a good idea to warm your bowls with boiling water while the noodles cook. That way you are assured of a steaming hot meal. When the pork dumplings and noodles are ready ladle it into bowls and remember to add your baby spinach. You can also add some chilli oil or sesame oil, fresh coriander and chopped spring onion at the end.

 

 

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