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    Pak Choi and Dumpling Soup

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    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.

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