Hotpot with Dumplings
Serve
4
Level
Normal
Preperation
25 min.
Ingredients
- 10-12 fish balls (or fish cakes)
- 200g thinly sliced meat (beef or pork)
- 8 bibigo steamed dumplings or 15 bibigo mini mandus
- 1 onion (sliced)
- 1 courgette (sliced)
- 1 cup mushrooms (shiitake or chestnut mushrooms, sliced)
- ½ Chinese cabbage
- 4-5 tbsp store-bought hotpot sauce (adjust to taste)
- 4 cups water (or stock, if preferred)
- 1 spring onion (sliced, for garnish)
Instructions
In a large pot, add 4 cups of water and stir in 4-5 tbsp of hotpot sauce. (The Sauce and water can be adjusted to your preference)
Slice the onion, courgette, and mushrooms. Cut the Chinese cabbage.
Thinly slice your choice of beef or pork.
Once the broth is simmering, add the onion, courgette, Chinese cabbage, and mushrooms. Cook for about 3-4 minutes.
Next, add the dumplings and fish balls. Let them cook for 5-6 minutes, or until fully heated through.
Add the thinly sliced meat and cook for an additional 2-3 minutes, or until the meat is fully cooked.
Taste the broth and season with salt or soy sauce if needed. Add the spring onion for garnish.
Serve the hotpot hot and enjoy!
