SERVES – 8
PREPARATION – 40 MINS
COOKING – 70 MINS
SKILL LEVEL – MID
2 tbsp olive oil
2 large red onions, chopped
2 garlic cloves, chopped
1 tsp ground turmeric
1 tsp ground cumin
1 tsp cayenne
pinch of saffron threads
½ tsp ground ginger
1 cinnamon stick
215 g (1 cup) green lentils
100 g (½ cup) basmati rice
400 g can chopped tomatoes
salt and freshly ground black pepper, to taste
2 tbsp chopped flat-leaf parsley
60 ml (¼ cup) olive oil
1 celery stalk, finely chopped
4 garlic shoots or garlic chives
½ onion, finely chopped
2 tbsp finely chopped chives
1 tbsp minced ginger
150 g minced chicken thigh
24 gyoza pastry rounds (see Note)
250 ml (1 cup) chicken stock
175 g (1 cup) fresh double podded broad beans (see Note), finely chopped
1 preserved lemon, flesh discarded, rind finely diced
2 red Asian shallots, very thinly sliced
handful of fresh coriander leaves, shredded
extra virgin olive oil, for drizzling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the harira, place the oil in large saucepan over high heat. Add the onion and garlic and cook for 6-8 minutes or until soft but not coloured. Add the spices, lentils and rice and stir to coat, then add the tomatoes and 1.25 litres water. Season with sea salt and black pepper, bring to the boil, then reduce the heat to low and simmer for 40 minutes. Add the parsley, then remove from the heat and use a stick blender to puree the soup until smooth.
Meanwhile, to make the dumplings, heat 1 tablespoon of oil in a small frying pan over high heat. Add the celery, garlic shoots and onion and stir for 3 minutes or until just soft. Transfer to a bowl and stand until cool. Add the chives, ginger and chicken mince and a pinch of salt and combine well.
Place a gyoza wrapper in the palm of your hand and place 1 teaspoon of chicken mixture in the centre. Fold over to enclose the filling, pleat one side of the wrapper, then press the sides together to seal. Gently tap the bottom of the dumpling on a work surface to flatten and place on a tray. Repeat with the remaining wrappers and filling. To cook the dumplings, heat the remaining oil in a large frying over medium-high heat. Add the dumplings and cook, without moving, until the bases are golden. Reduce the heat to medium, carefully add the stock, then immediately cover the pan with a lid and steam for 2-3 minutes or until the stock has evaporated, the wrappers are tender and the bases are crisp.
To make the salad, place all the ingredients in a small bowl and stir to combine.
To serve, place 3 dumplings in the centre of each of 8 shallow bowls. Pour the harira around the dumplings, then top with a little salad and an extra drizzle of olive oil.
To double pod the broad beans, first remove them from the large pods, then drop into lightly salted boiling water for 1 minute. Drain, refresh in iced water, then slip the skins off.
Gyoza are available from Asian supermarkets. You can prepare the gyoza and soup in advance and freeze them for up to 3 months. To freeze the gyoza, place them on a baking paper-lined tray, cover tightly with plastic wrap and freeze overnight, then transfer the frozen dumplings to a zip lock back and store in the freezer until needed. There is no need to defrost them before cooking as above, but they will take slightly longer to cook.