Thai Pork Dumpling Soup

Recipe Ingredients

1 oz	28g	Cellophane noodles or bean threads
1/4 lb	113g / 4oz	Fresh black fungus (wood ear) mushrooms
		(or 2 oz dried wood ear mushrooms)
10 oz	284g	Ground pork
		(or substitute chicken, turkey or shrimp)
1 tablespoon	15ml	Fish sauce
1 teaspoon	5ml	Pureed garlic
1 tablespoon	15ml	Cornstarch
10 cups	2370ml	Chicken stock or canned broth
		Freshly ground black pepper - to taste
		Fish sauce - to taste
1		Scallions, white and green parts - thinly sliced
1/2		Cilantro - leaves only
		Cilantro Paste
1/2		Fresh cilantro - stems removed
1/2 tablespoon	7.5ml	Palm sugar or brown sugar
1/2 tablespoon	7.5ml	Freshly-grated ginger
1 teaspoon	5ml	Cracked black pepper
1 teaspoon	5ml	Pureed garlic
1 tablespoon	15ml	Fish sauce

Recipe Instructions

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 3-inch 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 cilantro paste and adjust seasonings with pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves, and serve immediately.

This recipe yields 10 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A07 broadcast 09-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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