Dumpling noodle soup with pink peppercorns

Name: Dumpling noodle soup with pink peppercorns
Cook time: 30 min
Yield: 4
Cuisine: Asian
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)

Katrina Meynink

May 29, 2020

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

easyTime:< 30 minsServes:4

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

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

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.
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