Beetroot, Kale and Pork Dumpling

Difficulty
Servings
For 4
Cooking Time:
50 mins
Ingredients
Swanson Clear Chicken Broth 250ml
Minced Pork 140g
Beetroot (about 40g, include the leaves) 1/2 pc
Kale 60g
Dumpling Wrappers 20 pc
Flour (For dusting) 2 tbsp
Water 250ml
Marinade
Swanson No Added msg Concentrated Chicken Stock 2 loops(2 tsp)
Sugar 1 tsp
Sesame Oil 1 tsp
1
Wash the beetroot, peel and sliced. Chopped the leaves and stem.
2
Wash and remove the kale’s stem. Blanch the leaves in the boiling water until soften. Rinse in ice water. Squeezed out the water. Chop and set aside.
3
Pour Swanson Clear Chicken Broth and water into a pot, bring to boil, let the sliced beetroot boil for 10 minutes. Take out and cut into cubes. Keep the beetroot chicken broth.
4
In a bowl, combine the kale, beetroot, beetroot leaves and pork with marinade and leave it for 15 minutes.
5
Dust a large plate with flour.
6
Put a heaped spoon of fillings in the centre of a wrapper. Dab your finger with some water and spread the water around the edges of the wrapper. Fold in half and press the edges firmly. Place on the floured plate.
7
Put the dumplings into boiling water, cook over high heat until dumplings float.
8
Transfer dumpling to the beetroot chicken broth, bring to boil and cook 1 more minute. Serve hot.

Uncooked dumplings could put in the freezer, keep up to 3 months.

//