Brown shrimp dumplings in chicken and kombu broth


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In a bowl, mix the chopped shrimp and egg white, then season with salt and pepper. Place a small spoonful of the mixture in the centre of each wonton wrapper and wet the edges with water, then fold the sides into the centre to create a dumpling. Set aside
Pour the chicken stock, soy sauce and kombu vinegar into a saucepan and bring to the boil
  • 500ml of chicken stock
  • 1 tbsp of soy sauce
  • 50ml of kombu vinegar
Mix the cornflour with 3 tbsp of water to create a slurry, then whisk this into the boiling stock and simmer for 3 minutes
  • 10g of cornflour
Add the wontons and sliced courgette to the stock and poach for 3 minutes. Divide the broth and courgettes between 4 bowls, add 4 wontons to each and garnish with the chopped spring onion
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