Oxtail consommé with dumplings, bean sprouts, mint and chilli

Preparation info
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By Christine Manfield

Published 1999

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Oxtail consommé is one of my favourite winter classics: in the morning the kitchen is filled with the perfume of the stock, which has been gently simmering away all night. When making the stock, remember to put aside some of the oxtail meat to make the dumplings for this soup. The dumplings take their inspiration from the Chinese gow gee of yum cha tradition that have a gorgeous, silky, almost translucent pastry.