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Prawn Gyoza and Kimchi in Chicken Broth by Bea Kabiri

We made this broth on Valentine's day and I can honestly say it was one of the tastiest home-cooked meals I've ever eaten. It was a perfect 'occasion' meal with five of us sat round making the dumplings, which are so soft and fresh they basically melt in the broth. Unbelievably delicious.


Broth:

- 3 spring onion halved and sliced lengthwise into strips - 1 thumb size ginger sliced into long strips - Heat up oil in a stock pot, and throw in spring onion and ginger. Allow these to sizzle and brown on both sides - Add 2-3 tablespoons oyster sauce and cook off briefly - Pour in 6-7 pouches chicken broth and leave flavours to infuse while you prepare the filling.

Dumpling filling:

Mix together: - 1 tablespoon ginger, grated - 3 garlic cloves, grated - 3 spring onions, finely chopped - 150g kimchi, drained, chopped finely - 450g prawns, minced finely - Season with a few tablespoons of soy sauce, a splash of toasted sesame oil + lime juice

Make the wontons by wetting the diameter of the wrappers with a bit of water, fill with 1 teaspoon of prawn filling and seal.

Shallow fry the wontons in groundnut oil in batches until browned on both sides.

Assembling:

Quarter bok choy lengthwise and add to stock pot along with wontons. Place lid on and allow to simmer for a couple of minutes until bok choy is softened and wontons are cooked through

Serve with chilli oil, spring onions, fresh coriander & kimchi.

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