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Thai Pork Dumpling Soup Serves 10 Thai Pesto: 1/2 bunch fresh cilantro 1/2 tablespoon palm sugar* or brown sugar 1/2 tablespoon freshly grated ginger 1 teaspoon cracked black pepper 1 teaspoon minced garlic 1 tablespoon Thai fish sauce Pork Dumplings: 1 ounce cellophane noodles or bean threads** 1/4 pound fresh or dried black fungus (wood ear mushrooms)*** 10 ounces ground pork 1 tablespoon Thai fish sauce 1 teaspoon minced garlic 1 tablespoon cornstarch 10 cups chicken stock Thai fish sauce, to taste Freshly ground black pepper, to taste 1 bunch scallions, white and green parts, thinly sliced 1/2 bunch cilantro, leaves only To make Thai Pesto, puree all ingredients in a food processor or blender until a fine paste is formed. 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, Thai 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- to 3-inch lengths. Place all ingredients near stove and bring chicken stock to a boil in a large stockpot. Reduce to a simmer and add pork meatballs, mushrooms, and noodles. Cook, uncovered, until pork is done, about 10 minutes. Stir in Thai Pesto and adjust seasonings with Thai fish sauce and lots of freshly ground black pepper. Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves, and serve immediately. * Palm or coconut sugar is a very sweet, hard-packed brown sugar made from the coconut palm tree. Imported from Thailand, it is available in cans in Oriental markets. Brown sugar may be substituted. ** Cellophane noodles or bean threads are thin translucent Chinese noodles made from ground mung beans. Available in the Oriental section of most supermarkets. *** Black fungus or wood ear mushrooms are a rubbery, slightly crunchy fungus used to add color and texture to Thai and Chinese cuisines. Available in dehydrated form in Oriental markets and some supermarkets. |
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