Recipe - Thai Pork Dumpling Soup

CILANTRO PASTE
One half bn Fresh cilantro; stems
removed
One half tablespoon Palm sugar or brown sugar
One half tablespoon Freshly grated ginger
1 teaspoon Cracked black pepper
1 teaspoon Pureed garlic
1 tablespoon Fish sauce

SOUP
1 ounce Cellophane noodles or bean
threads
One fourth pound Fresh black fungus (wood ear
mushrooms), or
2 ounce Dries black fungus (wood ear
mushrooms)
10 ounce Ground pork (or chicken;
turkey or shrimp)
1 tablespoon Fish sauce
1 teaspoon Pureed garlic
1 tablespoon Cornstarch
10 cup Chicken stock or canned
broth
Freshly ground black pepper;
to taste
Fish sauce; to taste
1 bn Scallions; thinly cut or sliced up
One half bn Cilantro; leaves only

To make cilantro paste, puree all ingredients in a mortar and pestle, or
blender, until a fine paste is formed. You can also do this by hand by
first chopping all ingredients, except fish sauce, together on a board to
form a paste. Then mix with fish sauce in a small bowl. Set aside. Follow
directions on packages for reconstituting cellophane noodles and dried
mushrooms, if necessary. Noodles usually need to soak in warm water for
about 15 minutes; mushrooms about 30 minutes. While ingredients are
soaking, make dumplings by combining ground pork, fish sauce, garlic, and
cornstarch in a bowl. With your hands, form small meatballs, about the size
of hazelnuts. Set aside. When noodles and mushrooms are finished soaking,
drain. Remove and discard the tough stems and slice mushrooms into julienne
strips. Cut noodles into 2 by 3inch lengths. Place all ingredients near
stove and bring chicken stock to a boil in a large stockpot. Reduce heat to
a simmer and add pork balls, mushrooms, and noodles. Cook, uncovered, until
pork is done, about 10 minutes. Stir in paste and adjust seasonings with
pepper and fish sauce. Ladle into serving bowls, sprinkle with cut or sliced up
scallions and cilantro leaves, and serve immediately.

Yield: 10 servings TAMALES WORLD TOUR SHOW #WT1A07

NOTES : Formatted by Holly Butman

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #811 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997