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1
Using your fingers, strip off the leaves and snap off the tender tops of each chrysanthemum stem.
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2
Discard the stems along with any discolored leaves and small buds.
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3
There should be about 3 cups packed leaves.
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4
Rinse the leaves well to remove any grit and drain in a colander.
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5
Cut the leaves into 1-inch pieces and set aside.
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6
In a 3- or 4-quart saucepan, heat the oil over medium heat.
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7
Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.
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8
Add the water and salt, raise the heat to high, and bring to a boil.
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9
Lower the heat to a simmer.
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10
Use 2 teaspoons or demitasse spoons to shape the dumplings.
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11
Scoop up a smallish mound of the paste with 1 spoon.
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12
(The dumplings nearly double in size, so you dont want to start with a huge spoonful of paste.)
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13
Pass the mound back and forth from 1 spoon to the other, forming it into a relatively smooth round or football shape.
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14
When youre satisfied, use the second spoon to push the dumpling gently off the spoon into the simmering broth.
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15
After the dumplings float to the surface of the broth, let them simmer, uncovered, for 10 to 12 minutes, or until cooked through.
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16
Taste and season with up to 1 tablespoon fish sauce; how much you use depends on the saltiness of the meat paste.
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17
If you are not serving the soup right away, turn off the heat and cover.
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18
Just before serving, return the soup to a simmer and add the chrysanthemum leaves.
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19
When they wilt and turn deep green, after about 1 minute, turn off the heat.
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20
Taste and add extra salt or fish sauce, if necessary.
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21
Ladle into a serving bowl and sprinkle with lots of black pepper.
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22
Serve immediately.
