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Dumpling noodle soup with pink peppercorns

Katrina Meynink
Katrina Meynink

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Cheat's noodle soup with dumplings and peppercorns.
Cheat's noodle soup with dumplings and peppercorns.Katrina Meynink

This peppery and fresh riff on wonton noodle soup works extremely well with beef dumplings.

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Ingredients

  • 2 tsp freeze-dried pink peppercorns (or Sichuan peppercorns, to taste)

  • 2 tbsp chilli sauce

  • 250ml chicken stock

  • 60ml light soy sauce

  • ½ cup sake

  • ¼ cup Chinese black vinegar

  • 1 tbsp brown sugar

  • 1 tbsp freshly grated ginger

  • 20 store-bought raw dumplings

  • 400g udon noodles

  • microherbs (such as coriander and red pak choi), to serve (optional)

Method

  1. Place peppercorns in a saucepan over medium heat and cook, shaking the pan, for 2 minutes or until fragrant. Add chilli sauce, stock, soy sauce, sake, black vinegar, sugar and ginger. Reduce heat and simmer while you prepare the dumplings and noodles.

    Steam the dumplings and cook the noodles according to packet instructions. Divide among bowls (about 3 to 4 dumplings per serve) and ladle over the chilli stock. Scatter with microherbs (if using) and serve immediately.

    More cheat's dumpling dinners

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/dumpling-noodle-soup-with-pink-peppercorns-20200529-h1oe8z.html