Directions

To Prep

1. Combine flour, salt and water in a stand mixer bowl using your hands and knead for a few mins to form a semi-smooth dough. Cover in cling wrap and rest for 15 mins.
2. Mix all the dumpling filling ingredients in a bowl until well combined and set aside.
3. Knead the dough using the stand mixer on medium speed for 7 mins.
4. Roll the dough into a sausage shape about 2.5 cm in diameter and cut into 16 equal portions.
5. On a floured bench, press the dough flat and use a rolling pin to make large round wrappers.
6. Make the dumplings by holding a wrapper in hand and adding about 2½ tbsp of the filling into the middle before firmly crimping the wrappers closed. Use a little water to assist the seal if needed. Continue until all dumplings have been made and set aside.

To Cook

1. Make the dashi stock by boiling 1.5L of water with the kombu and dried anchovies.
2. Place the anchovies in an enclosed strainer to keep the dashi clean.
3. Boil for 10 mins, remove the kombu, boil for 10 more mins.
4. Then, remove the anchovies with strainer.
5. Add the soy sauce, garlic and dumplings to the dashi.
6. Cover and boil about 8 mins until the dumplings are fully cooked. Lightly pan fry the egg whites and yolks separately into thin sheets with a drizzle of sesame oil.
7. Slice finely and set aside.
8. Drizzle the beaten egg into the soup in thin ribbons, add the sesame oil and spring onions and cook for about 1 min.
9. Divide and serve in bowls garnished with finely sliced nori, sliced spring onions, thinly sliced fried egg white, yolks and sesame seeds. Add ground black pepper to taste.
10. Serve and enjoy!