Rice noodles and dumplings

Ingredients :

250 grams of dried rice noodles (flat variety)

For the dumplings :

25 pcs. wonton wrappers
1/4 kilo of ground lean pork
1 egg, beaten
1/8 cup of finely chopped carrots
1 tbsp. of finely chopped onion leaves
1/2 tsp. of minced garlic
1/8 cup of finely chopped white onions
1/2 tsp. salt
1/4 tsp. pepper

For the broth :

1 onion, sliced
1 tbsp. minced garlic
1 tbsp of oil
1 carrot, sliced
1/2 head of Chinese cabbage
6-8 cups of chicken or beef stock
chopped onion leaves for garnish

Cooking procedure :

Mix the pork, egg, garlic, chopped carrots, onion and onion leaves together. Season with salt and pepper. Fill each wonton wrapper with about a tablespoon of the mixture (if using small wrappers, reduce the filling). Set aside.

Saute the garlic and onions in oil. Pour in the broth. Bring to a boil. Add the rice noodles. Do not lower the heat. Scoop out the noodles after 2 minutes (or refer to package directions; just don’t overcook it) and transfer to a serving bowl. Bring the broth to a boil once more and drop the dumplings one by one, not too fast as the temperature will drop drastically. When the last dumpling is in, lower the heat. Cover and simmer for 10 minutes. Uncover and add the carrots. Simmer for 3 minutes. Add the cabbage and simmer for another minute. Adjust seasoning (if the stock had been seasoned, this may not be necessary). Turn off the heat and pour the broth, vegetables and dumplings onto the noodles. Stir a little to distribute. Sprinkle with chopped onion leaves and serve hot.

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