Beetroot, Kale and Pork Dumpling

For 4
Cooking Time:
50 mins
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
Swanson No Added msg Concentrated Chicken Stock 2 loops(2 tsp)
Sugar 1 tsp
Sesame Oil 1 tsp
Wash the beetroot, peel and sliced. Chopped the leaves and stem.
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.
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.
In a bowl, combine the kale, beetroot, beetroot leaves and pork with marinade and leave it for 15 minutes.
Dust a large plate with flour.
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.
Put the dumplings into boiling water, cook over high heat until dumplings float.
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.