Pak Choi and Dumpling Soup

Serves: 6


  • 4 tablespoons olive oil
  • 2 onions, finely sliced
  • 2 cloves garlic, finely diced
  • A small pinch dried chilli flakes
  • 400g pak choi
  • 1.5 litres good chicken stock
  • For the dumplings
  • 200g skinned, boneless chicken breast
  • 200g good sausagemeat
  • 2 medium eggs, beaten
  • 3 tablespoons chopped parsley
  • Finely grated zest of 1 lemon
  • 50g freshly grated parmesan
  • 30g fresh breadcrumbs
  • Salt and freshly ground black pepper


  1. Heat the oil and fry the onions over a low heat until very soft (about 25 minutes if the pan is covered). Add the garlic and chilli flakes and sauté for a further 2 minutes.
  2. Wash the pak choi and slice the white parts thickly. (The green leaves can be used in a stir-fry.) Add to the onions and gently fry for a few minutes before adding the stock. Bring to a simmer and leave to bubble while you make the dumplings.
  3. Meanwhile, cut the chicken into large chunks and mince, or whiz in a processor in quick bursts until finely minced. Do not blend to a paste.
  4. Put the chicken in a bowl and add the sausagemeat, eggs, parsley, lemon zest, parmesan, breadcrumbs, salt and pepper. Mix well then fry a small piece to check the seasoning. Adjust if necessary.
  5. With wet hands, roll a small ball of meat between your palms and drop into the bubbling soup. Continue until the mixture is finished and you have a pan full of dumplings. Cook for 5 minutes. Serve piping hot with freshly grated parmesan and crusty bread.