Left over pho noodles. Mmm, something long soup like. Leftover wonton wrappers. Mmm, something short soup like. Or both together.

That’s pretty much how my brain works. And reckless abandon week seems to be having more than it’s fair share at the moment. Which is cool.

So, fish stock from the freezer, a couple of tablespoons of shrimp butter (also lurking in the freezer), the left over pho noodles, the last of the bean sprouts, sliced spring onions and chilli sauce. The only other thing needed was a filling for the wonton wrappers. It turned out that I only had 16 wrappers left and twice the stuffing. That was OK. I just steamed the leftovers as meatballs and the kids had them while the Bread Winner and I had the dumpling version. They worked really well both ways which is handy if you’re gluten-free and wanted to try the meatball version.

Chicken and Broccoli Dumplings/Meatballs
1 chicken breast, roughly chopped
200g broccoli, roughly chopped
1 small brown onion, peeled and roughly chopped
4 cloves garlic
1 – 2 long red chillies
Place all ingredients in a food processor or thermomix and blend until chopped fine (speed 6, 15 seconds). Spoon tablepoons of mixture into wonton wrappers and seal. Or just form into balls. Place in steamer (or varoma) and steam for 20 minutes (varoma temperature, speed 2, 20 minutes).
If you’re using a thermomix, place your broth in the thermomix bowl. Otherwise you could do the same thing with a wok or double boiler, use the broth as your steaming liquid.

(please excuse my lazy writing, I have two children who do not believe in sleeping, sometimes it catches up with me)