Veal and ‘nduja dumplings in pork broth

Ingredients

Fresh Meat

  • 4kg pork bones
  • 200g of veal mince
  • 100g of sausage meat

Store Cupboard

  • table salt

Speciality Ingredients

  • 20 wonton skins

Fruit & Vegetables

  • 1 small onion, finely diced
  • 80g of kale, roughly chopped

Oils & Vinegars

  • 1 tbsp of vegetable oil

Delicatessen

  • 50g of 'nduja

Salad & Fresh Herbs

  • 2 tbsp of flat-leaf parsley, chopped