Recently I wrote about the health benefits of bone broth. I included one of my favourite Chinese dumpling recipes which also incorporated bone broth. This recipe was such a hit, I thought this week I would share a couple of my other favourite dumpling recipes. Since stocking the XHC range of dumplings in store, I have become a real fan of dumplings and have been experimenting with lots of different recipes. I also love the fact I can also incorporate bone broth which of course adds an extra level of nutrition to the recipe. Below are two of my recent recipe discoveries. Enjoy!

Wagyu Tomato Beef Dumpling Stew - 4 servings

Ingredients:

1 Tbsp olive oil, ½ onion diced, 4 cloves crushed garlic, 3 carrots sliced, 3 stalks celery sliced, 1 zucchini sliced, 1 red capsicum seeded and diced, 1 tsp dried basil, 1 cup sliced mushrooms, 1 Tbsp Best of the Bone Broth, 1 can Absolute Organic cannellini beans drained, 1 cup green peas, 1 Tbsp Natural Road xylitol, 1 Tbsp Niulife coconut balsamic vinegar, 2 tbsp tomato paste, 1 can Absolute Organic diced tomatoes, 4 cups chicken stock, 2 tsp Himalayan salt, and 16 XHC Wagyu Tomato Beef Dumplings

Method:

Sauté onion, garlic, carrots, and celery with dried basil in oil over medium heat. Add xylitol and continue to sauté until vegetables are lightly cooked. Stir in balsamic vinegar and tomato paste, mixing through thoroughly. Add canned tomatoes, salt and chicken stock. Simmer for approx. 5 minutes, then add XHC Wagyu Tomato Beef dumplings and simmer for approx. 15 minutes or until dumplings are cooked. Finally, add bone broth, cannellini beans, zucchini, capsicum, mushrooms, and green peas. Cook for approx. 5 minutes until vegetables are cooked.

Vegetarian Red Curry Dumpling Soup – 4 servings

Ingredients:

½ diced red onion, 200g green beans sliced, 2 red capsicums thinly sliced, 2 tbsp Organic Road virgin coconut oil, 3 tbsp red curry paste, 1 can Organic Road coconut milk, 2 cups vegetable stock, 1 tbsp Best of Bone Broth, 2 tsp Organic Road maple syrup, juice of 1 lime, 2tbsp coriander leaves and
16 XHC Tofu Vegetable Dumplings.

Method:

Heat 1 Tbsp coconut oil in pan and add red curry paste, sauté for 1 minute then add onion cooking for 2 minutes then add capsicum and beans stirring for 1 minute. Add coconut milk, vegetable stock, bone broth and maple syrup. Cover and keep on low heat.

Heat 1 Tbsp coconut oil in frypan on medium heat. Place dumplings in pan, cooking for 2 minutes, until golden crust forms on bottom of the dumplings. Add ¼ cup water and cover, reducing heat to steam dumplings. When dumplings are cooked remove from pan. Divide soup into shallow serving bowls with dumplings placed on top garnished with coriander and lime juice.

This recipe can also be served on a bed of rice noodles.

Note: Vegetable Dumplings can be substituted with XHC Chicken Basil Dumplings or Pork Chilli Dumplings.