NZ Pork & Watercress Dumplings in Boilup Broth

Easy

4

25 mins

1 hour

Midweek Meal Makeovers

NZ Pork & Watercress Dumplings in Boilup Broth

An exciting way to spruce up your pork mince game, this recipe is from Naomi Porter (@TangataKitchen) and you're in for a treat

Easy

4

25 mins

1 hour

500g NZ pork mince

For the dumpling mixture:

• 500g pork mince

• 1 spring onion, chopped

• 8 tbsp soy sauce

• 4 tbsp ginger and garlic paste

• 2 tsp ground black pepper

• 1 handful watercress, roughly chopped

• 1 handful coriander, roughly chopped

• 2 tsp chilli oil

• 2 tbsp ground sea salt

• 1 pack dumpling skins (from the supermarket)

‍

For the boilup broth:

• Beef bones

• 1 tbsp salt

• 1 handful watercress

• 1 whole kumara

• 1 whole potato

• 4 cups water

‍

To garnish:

• Chilli oil

• Fresh coriander

• Spring onion

• Hard boiled quail or regular eggs

Ingredients

500g NZ pork mince

For the dumpling mixture:

• 500g pork mince

• 1 spring onion, chopped

• 8 tbsp soy sauce

• 4 tbsp ginger and garlic paste

• 2 tsp ground black pepper

• 1 handful watercress, roughly chopped

• 1 handful coriander, roughly chopped

• 2 tsp chilli oil

• 2 tbsp ground sea salt

• 1 pack dumpling skins (from the supermarket)

‍

For the boilup broth:

• Beef bones

• 1 tbsp salt

• 1 handful watercress

• 1 whole kumara

• 1 whole potato

• 4 cups water

‍

To garnish:

• Chilli oil

• Fresh coriander

• Spring onion

• Hard boiled quail or regular eggs

Nutrition

No items found.

Method

01

Add all your chopped ingredients to a bowl with the pork mince.
Using chopsticks, mix everything together until all those beautiful flavours are evenly combined.
Place 1 tsp of filling into each dumpling skin
Wet the edges with water, fold and pinch firmly to seal in all that goodness

FOR THE BOILUP BROTH (PREP THE NIGHT BEFORE):

Add all broth ingredients to a pot and boil until the broth reduces down and develops a beautiful depth of flavour.
Remove the vegetables, leaving you with that delicious broth.
The next day, cook a handful of rice noodles. Drain and set aside to cool.

BUILDING YOUR BOWL:

Place your cooked rice noodles at the bottom of your bowl.
Add your freshly cooked dumplings on top.
Pour over as much hot boilup broth as your heart desires.
Finish with chilli oil, coriander and spring onion.

01

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02

03

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05

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Learn more about Pan Fry

Suitable cuts

Preferred CUT

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Midweek Meal Makeovers

NZ Pork & Watercress Dumplings in Boilup Broth

An exciting way to spruce up your pork mince game, this recipe is from Naomi Porter (@TangataKitchen) and you're in for a treat

25 mins | 1 hour

Easy

4

500g NZ pork mince

For the dumpling mixture:

• 500g pork mince

• 1 spring onion, chopped

• 8 tbsp soy sauce

• 4 tbsp ginger and garlic paste

• 2 tsp ground black pepper

• 1 handful watercress, roughly chopped

• 1 handful coriander, roughly chopped

• 2 tsp chilli oil

• 2 tbsp ground sea salt

• 1 pack dumpling skins (from the supermarket)

‍

For the boilup broth:

• Beef bones

• 1 tbsp salt

• 1 handful watercress

• 1 whole kumara

• 1 whole potato

• 4 cups water

‍

To garnish:

• Chilli oil

• Fresh coriander

• Spring onion

• Hard boiled quail or regular eggs

01

Add all your chopped ingredients to a bowl with the pork mince.
Using chopsticks, mix everything together until all those beautiful flavours are evenly combined.
Place 1 tsp of filling into each dumpling skin
Wet the edges with water, fold and pinch firmly to seal in all that goodness

FOR THE BOILUP BROTH (PREP THE NIGHT BEFORE):

Add all broth ingredients to a pot and boil until the broth reduces down and develops a beautiful depth of flavour.
Remove the vegetables, leaving you with that delicious broth.
The next day, cook a handful of rice noodles. Drain and set aside to cool.

BUILDING YOUR BOWL:

Place your cooked rice noodles at the bottom of your bowl.
Add your freshly cooked dumplings on top.
Pour over as much hot boilup broth as your heart desires.
Finish with chilli oil, coriander and spring onion.

02

03

04

05

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