Veal and ‘nduja dumplings in pork broth

  • 4
  • 60 minutes plus 3-4 hours to simmer the broth

Chantelle's comforting recipe of spicy ‘nduja and veal dumplings is served in a rich pork broth, with kale leaves adding freshness to the dish. The pork bone broth takes a good 3–4 hours to simmer down, but it's really worth the time and can be made in advance. Plus, any leftover broth freezes well and always comes in handy.

First published in 2021

Ingredients

Metric

Imperial

Pork broth

Veal and 'nduja dumplings

To serve

  • 80g of kale, roughly chopped

Equipment

  • Hand blender

Method

1

Preheat an oven to 190℃/gas mark 5. Place the bones on 2 roasting dishes and roast for 20–25 minutes until golden brown

2

Tip the bones (along with the rendered fat) into a large saucepan and cover with water. Simmer for 3-4 hours, then strain the liquid into a clean pan and bring to the boil. Season with a generous pinch of salt then use a hand blender to blitz the liquid. Place in the fridge to cool, blending every hour to ensure the fat emulsifies into the broth. You should end up with around 3 litres of stock – measure out around 1.6 litres (400ml per portion) of the broth for this recipe and freeze the rest for another dish

3

For the dumplings, heat the vegetable oil in a medium-sized frying pan. Once hot, add the onion and season well with salt. Cook until golden then add in the ‘nduja, stirring until it breaks down. Place the mixture in the fridge to cool

4

Once cooled, mix the 'nduja onions with the veal mince, sausage meat and parsley. Fry a little pinch of the mixture to check you're happy with the seasoning

5

Divide the mixture into 20 equal portions. Place each portion onto the centre of a wonton wrapper, then brush the edges of the wrapper with water. Fold each wonton into a triangle, then pinch the two end corners together with a little water to complete the dumplings 

  • 20 wonton skins
  • water
6

To serve, bring the broth to the boil. Turn down to a simmer and add the dumplings. Simmer for 5 minutes until cooked through. Add the kale, then divide between 4 serving bowls and enjoy!

  • 80g of kale, roughly chopped
First published in 2021

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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