Pork & Kimchi Dumplings with Yuzu Ramen

Method

1. Start the broth first. In a medium saucepan combine the chicken stock, kombu, sliced ginger and kaffir lime leaves. Bring to a gentle simmer and cook for about 10 minutes to allow the flavours to infuse.
2. While the broth is simmering, prepare the dumpling filling. Finely chop the kimchi and gently squeeze out any excess liquid. Place it in a bowl with the pork mince, garlic, grated ginger, spring onions, soy sauce, caster sugar, white pepper and cornflour. Mix well until the filling becomes slightly sticky and evenly combined.
3. Lay out the dumpling wrappers on a clean surface. Place about a tablespoon of filling into the centre of each wrapper. Lightly brush the edges with water, fold the wrapper in half to form a half‑moon shape, and press firmly to seal. Pleat the edges if desired. Continue until all 24 dumplings are formed.
4. Return to the broth. Turn off the heat and add the bonito flakes. Allow them to steep for about 2 minutes, then strain the broth through a fine sieve.
5. Return the clear broth to the saucepan and stir in the soy sauce, mirin, fish sauce and white miso until the miso dissolves completely. Add the coconut milk and keep the broth warm over very low heat. Stir in the yuzu juice just before serving to keep its fresh citrus flavour.
6. Bring a separate pot of water to the boil. Add the dumplings and cook for about 4–5 minutes until they float and the pork filling is cooked through. Remove them with a slotted spoon and set aside.
7. In the same pot, cook the dried ramen noodles according to the packet instructions, about 4 minutes, until tender but still springy. Drain well.
8. Divide the noodles evenly between four serving bowls. Ladle hot broth over the noodles in each bowl. Arrange dumplings on top of the noodles.
9. Finish each bowl with a drizzle of chilli oil, a sprinkle of sliced spring onion, toasted sesame seeds and fresh coriander.Serve immediately while the broth is hot and the dumplings are tender.