Pork Dumpling Soup
Cozy up with a bowl of Pork Dumpling Soup, loaded with tender pork and shrimp dumplings in a tasty chicken broth. This super easy recipe is perfect for when you need a quick, satisfying meal.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 20 siu kow (or wonton wrappers)
- 4 cups (1 liter) water
- 1 small wood ear mushroom
- 6 oz (170g) ground pork
- 4 oz (120g) raw shrimp (shelled and deveined, cut into small pieces)
- 2 fresh water chestnuts (peeled or canned water chestnuts, minced)
- 1 tablespoon green onion (scallion, finely chopped )
- 1 1/2 teaspoons oil
- 1 teaspoon Shaoxing rice wine (or sherry)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon chicken bouillon powder
- 1/2 teaspoon fish sauce
- 1/2 teaspoon salt
- 3 dashes white pepper
- 1 3/4 cups homemade chicken stock (or 1 can (14 oz. /400 g / 425 ml) store-bought chicken broth)
- 1 cup water
- 3 dashes white pepper
- salt (to taste)
- 1 green onion (trimmed and cut into small rounds, for garnishing)
Instructions
- 1
Soak the wood ear mushrooms in warm water for about 15 minutes, then cut them into thin strips. Combine the wood ear mushrooms with all the filling and seasoning ingredients. Chill the filling in the refrigerator for 30 minutes.
- 2
Place a wrapper on your palm and spoon about 1 tablespoon of filling onto it. Do not overfill. Dip your index finger into a small bowl of water and run it around the outer edges of the wrapper.
- 3
Fold the dumpling over and press the edges with your thumb and index finger to ensure it’s sealed tightly and there’s no leakage. Repeat with the remaining wrappers and filling. Place the dumplings on a floured surface or baking sheet and cover them with a damp kitchen towel to prevent drying.
- 4
Bring the water to a boil in a pot. Gently transfer the dumplings into the boiling water and cook until they float to the top, about 2-3 minutes. You may need to boil the dumplings in batches, depending on the size of your pot. Remove the dumplings with a slotted spoon, drain the excess water, and cover them to prevent drying.
- 5
Bring the chicken broth and water to a boil in another pot. Add white pepper and salt to taste. Transfer 3-4 dumplings into a soup bowl, ladle some of the soup over them, garnish with chopped green onions, and serve immediately.