Today’s lunch is a hot gingery soup to chase away my head cold from sleeping with the fan on last night. Made with a clear soup base and Korean vegetarian dumplings, bok-choy, and pre-cooked yellow millet, seasoned with just salt and pepper, it was just what I needed.
Korean vegetarian dumplings
It’s a simple enough dish to make especially if, like me, you already have a packet of Korean vegetarian dumplings in the freezer. Haha.
As you can see from the reverse side of the packing, (imho this brand is the best of a wide selection in our supermarkets), there are several ways to either fry, steam, boil, or microwave the dumplings. I don’t own a microwave so I don’t know how that would turn out but all the other variations are great.
As a matter of fact, I used to make my own dumplings but it does take time and requires a special Hong Kong Pau flour if you want the best dumplings. But then once made, you can freeze and cook them in batches. Maybe I’d do a post for that another time and show you how I make these little fellas. It’s a great way to have a party – make them over a hot pot with your friends, eat and craft at the same time, and have a great time all round.
Let me know how it goes should you give this recipe a try. Enjoy!
Cooking time: 15 minutes tops. Serves 1.
- 3 bunches of bok-choy aka xiao bai cai, washed, cut into short lengths
- 8 uncooked dumplings from packet
- 6 tbsp of pre-cooked yellow millet (cooked & fridged yesterday)
- ginger slices a-plenty to raise the ‘yang’ or ‘heat’ in my body
- garlic slices a-plenty for their anti-everything properties
- salt to taste or vegetarian mushroom seasoning if you have some
- loads of white pepper before serving
- Add ginger, garlic slices and water to a small pot and bring to boil. Remove the cover and don’t put it back on once your dumplings are in.
- Add dumplings and let cook till just about done by checking on the transparency of their skin. It gets clearer as it gets cooked.
- Add the bok-choy and millet. Watch the veggies from this point on.
You’ll know when your soup is done once the vegetables are cooked but still look bright and green. Serve with a dipping sauce of Chinese black vinegar and ginger slices, the traditional way of eating dumplings.
A teeny-weeny secret
Add finally, it’s time to share a secret.
Every time you cook anything that is flour-y, like seriously floury, white sort of noodles or dumplings, you’d need to leave the cover off or everything will boil over very quickly. For now, take it from me (and my mum) that it’s the flour thing. Any more scientific and you’d have to look it up.
For how to cook perfect, fluffy millet, here is the recipe.