Dumpling hot pot

A cosy, crowd-pleasing centrepiece. Simmer juicy dumplings and fresh greens in a fragrant broth for a fast, flavourful meal with just one pan to wash.

Cooking tip:

With a thick base for even cooking, the Fissler 24cm casserole is the king of one-pot wonders. Simply transfer from stove to oven for a fuss-free meal.

Step 1 of 3

Cut carrots into matchsticks. Place stock, star anise and garlic in a large saucepan. Bring to a boil over high heat. Reduce heat and simmer for 3 minutes or until fragrant.

Step 2 of 3

Add dumplings, bok choy, carrot and cabbage to pan. Cover and cook for 3 minutes or until dumplings are cooked and vegetables just tender.

Step 3 of 3

Thinly slice onion. Ladle soup into bowls. Top with onion and chilli oil. Serve drizzled with kecap manis.

Number of servings (4)

• 2 carrots

  2 carrots

• 1L reduced-salt Woolworths chicken stock

  1L reduced-salt Woolworths chicken stock

• 4 star anise

  4 star anise

• 2 cloves garlic, sliced

  2 cloves garlic, sliced

• 600g frozen pork & chive dumplings

  600grams frozen pork & chive dumplings

• 1 bunch baby bok choy, separated

  1 bunch baby bok choy, separated

• 1/4 cabbage, shredded

  1/4 cabbage, shredded

• 2 spring onions

  2 spring onions

• 2 tbs fried chilli oil

  2tablespoons fried chilli oil

• 1/4 cup kecap manis