Asian dumpling soup

After making Chinese dumplings last week, my husband asked for more as he really enjoyed the flavours and the use of chopsticks. However, this time I decided to go with my own version of dumpling soup. I decided to use the shape of Korean dumplings - Mandu. Anyway, if you google 'Asian dumplings', you'll see different shapes and different recipes. So I sticked to what I really liked in last week's dishes.

What we need:

for dumplings:
300gr flour
150 gr water
1 tbsp of vegetable oil
a pinch of salt

200 gr of minced turkey
1 teaspoon of grated ginger
4 shitaki mushrooms, cleaned and chopped
a handful of blanched napa cabbage
1 tbsp of soy sauce
1 teaspoon of sesame oil
1 teaspoon of rice vinegar
salt and pepper
1 egg

for soup:
2-3 l of chicken or beef stock
2 tbsp of soy sauce
a handful of spinach
100 gr of broccoli
1 carrot
1 spring onion
salt and pepper
1 chilli pepper

What we have to do:

1. Mix flour, water and oil and knead the dough for about 10 minutes until it gets silky. Cover and leave it until you make the filling.
2. Mix all filling ingredients.
3. Roll out the dough, cut out circles, put the filling in the centre. Brush the sides with beaten egg and fold it. Shape it into small bags. At this stage you can freeze them.

4. To make soup, bring chicken stock to boil, add carrots, 5 minutes later add broccoli and the dumplings. Cook for 6-8 minutes, then add spinach and spring onions with some soy sauce. Season with salt and pepper. Remove from the heat and serve! Enjoy!
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