Celery Dumpling Soup with Sesame Chilli Oil
Make the most of your celery with this Chinese inspired dumpling soup showcasing celery dumplings simmered in a warming soy sauce based broth. It's served with fresh coriander and a delicious sesame chilli oil. Perfect for cold nights.
Substitute:
- No celery? Try with carrots, mushrooms or leeks instead.
- No dried mushrooms? Use fresh mushrooms instead.
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
For the stuffing:
400 g Celery stalk
2 Garlic cloves
20 g Ginger
1 tbsp Olive oil
1 tbsp Toasted sesame oil
1 tbsp Soy sauce
For the wrappers:
250 g Plain flour
1 tsp Fine salt
155 ml Warm water
For the broth:
1 tbsp Olive oil
1 Onion
2 Garlic cloves
20 g Ginger
500 ml Vegetable stock
10 g dried mushrooms
1 tbsp Soy sauce
1 tbsp Rice vinegar
For the chilli oil:
2 tbsp Toasted sesame oil
-1 tbsp Soy sauce
1 tsp Balsamic vinegar
1 tsp chilli flakes
4 sprig Coriander
Recipe:
- Add the water to the flour. Gently mix with a pair of chopsticks or a fork, until no more loose flour can be seen. Then combine and knead with your hand. Cover and leave to rest for 30 minutes.
- Finely chop the celery, garlic and ginger. Add the olive oil, celery, garlic and ginger to a saucepan. Cook for 5 minutes, until tender. Add the sesame oil and soy sauce. Remove from the heat.
- Cut the dough in four and shape each one into a log. Cut each log into 7 pieces and roll them all into little balls. Roll out each piece into thin circles and keep the dumpling wrappers separated with small pieces of parchment paper.
- Add 1 tablespoon of filling to the middle of a wrapper. Fold half of the wrapper over the filling and, using your fingers, pleat the edges to seal.
- Repeat with the remaining fillings and wrappers.
- Pour 400 ml of boiling water over the dried mushrooms. Set aside.
- To a saucepan, add 1 tablespoon of olive oil, the onion, garlic, and ginger. Cook for 3-5 minutes, until fragrant. Stir in the broth and bring to a boil over high heat.
- Finely chop the soaked mushrooms. Keep the mushroom liquid. Add the mushrooms and liquid to the saucepan. Bring to a boil, then stir in the soy sauce, and rice vinegar.
- Add the wontons to the saucepan and cook until they float, 2-3 minutes.
- Combine the chilli oil ingredients in a small bowl.
- Divide the celery wontons between bowls, then ladle the soup over.
- Serve with fresh coriander and the chilli oil on the side.
How to store
Store in the fridge for up to 3 days, or in the freezer for up to 3 months.
Leftovers
Add more vegetables from your Oddbox to the broth: spinach, pak choi or kale.
