Vegetable dumpling soup

Serves 4 Starters and mains

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Method

Bring a small pan of salted water to the boil. Prepare an ice bath. Add the peas and blanch for 1 minute, or until bright green. Use a slotted spoon to transfer the peas to the ice bath, then, when cool, use a slotted spoon to remove and set aside. Save the blanching water and ice bath and repeat with the broad beans. Once the broad beans are cool, slip the shells off and discard.

Place three-quarters of the leaves, the tofu, 3 spring onions, the basil, 1tsp salt and ½tsp pepper in a food processor and process for 1 minute to combine, stopping once to scrape down the sides. Add three-quarters of the peas and broad beans and set the rest aside to garnish. Pulse 2-3 times until just combined but still chunky.

Working in batches, lay a few wrappers on a work surface. Keep the remaining wrappers covered with a dish towel to prevent them drying out. Place around 2tsp of the filling in the centre of each wrapper. Lightly dampen the edges with water and fold into a rectangle, pushing out any air. Press to seal. Wet one corner on the long end and join the other to seal. Repeat with the remaining dumplings.

Bring the stock to the boil in a medium saucepan. Turn to the lowest setting and cover to keep hot. Add the reserved peas and broad beans, then season.

Bring a large pan of salted water to the boil. Lower in half the dumplings and simmer for 5 minutes, or until they float to the top. Use a sieve to gently remove and divide between 2 bowls. Repeat with the remaining dumplings.

Ladle the hot stock with the peas and beans over the dumplings and top with the reserved spring onions and leaves. Season lightly.

This recipe was taken from the October/November 2020 issue of Food and Travel.

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