Prawn and Ginger Dumplings in Miso Broth

Smack bang in the middle of a NZ winter, with a cold, and I'm craving broths and soups. With my addiction to dumplings this recipe is being whipped up frequently. You can substitute the miso paste with your own vegetable stock or a good quality store brand if you don't have time.

Ingredients
serves 4
takes 45 mins

For the filling:

• 12-16 raw prawns, peeled, deveined and roughly chopped into 5cm bites
• 2 spring onions, finely sliced
• large knob of ginger, peeled and grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• packet fresh wonton or dumpling wrappers

For the Miso broth:

• 2 tbsp miso paste (I use Urban Hippy)
• large knob of ginger, peeled and grated
• 3 tbsp soy sauce
• 1 tsp sesame oil
• pinch of sea salt
• pinch of chilli flakes or 1 fresh chilli, finely sliced
• 2 spring onions, finely sliced
• Asian greens ie bok choy, sliced (optional) 

Method - to make Dumplings

1. Combine prawns, spring onions, ginger, soy sauce & sesame oil in a bowl and mix well.
   
2. Put dumpling wrappers on a large board & place a good sized teaspoon of the filling in the centre of the wrapper. Dip your finger in water and moisten the edges of the wrapper, then fold in half. Press around the edges with a fork to seal. Repeat with remaining wrappers and filling.

Method - to make Broth

1. Place miso paste, ginger, soy sauce, salt and sesame oil in a large pot, add 2 litres of water and bring to boil.
2. Drop the dumplings in gently and cook for 2 minutes or until the wrappers are transparent and dumplings float to the surface.
3. Remove dumplings and divide among bowls.
4. Add in asian greens and simmer for 1-2 minutes until they are just cooked. Distribute among serving bowls.
5. Ladle in some broth and garnish with chili. Enjoy!