New Recipes

Pork Dumpling Soup

Pork Dumpling Soup


Pork Dumpling Soup

Makes 12-20 dumplings or serves 4-6 as part of a multicourse meal


20 Siu Kow or wonton wrappers
4 cups (1 liter) water

Chopped Scallions Filling:

1 small wood ear mushroom
6 oz (175 g) ground pork
4 oz (100 g) shelled and deveined raw shrimp, cut into small pieces
2 peeled fresh or canned water chestnuts, minced
1 tablespoon finely chopped green onion (scallion)


1 1/2 teaspoons oil
1 teaspoon Chinese rice wine (Shaoxing) 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 (425 ml) Homemade Chicken Stock (page 00) or 1 can (14-oz/400-g) store-bought chicken broth
1 cup (250 ml) water
3 dashes white pepper
Salt, to taste
1 green onion (scallion), trimmed and cut into small rounds


1. Soak the wood ear mushroom with warm water for about 15 minutes. Cut it into thin strips.

2. Make the filling by combining the wood ear mushroom and all the Fillings and Seasonings ingredients together. Chill the filling in the refrigerator for 30 minutes.

3. To assemble the water dumplings, place a piece of the wrapper on your palm and spoon about 1 tablespoon filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the dumpling wrapper. Fold the dumpling over and finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Repeat for the remaining wrappers and filling. Place the dumplings on a floured surface or baking sheet. Cover them with a damp kitchen towel to prevent drying.

4. Bring the water to a boil in a pot. Gently transfer the wrapped water dumplings into the boiling water and boil until they float to the top, about 2-3 minutes. You may have to boil the dumplings in more than 1 batch, according to the size of your pot.

5. Remove the water dumplings with a slotted spoon, drain the excess water, and cover them to prevent drying.

6. Bring to boil the chicken broth and water in another pot. Add the white pepper and salt to taste.

7. Transfer 3-4 water dumplings into a soup bowl, add some of the soup into the bowl, garnish with some chopped green onion and serve immediately.

Cook’s Note:

There are different sizes of Siu Kow or wonton wrappers in the market. Use 1 teaspoon of the Filling if the wrappers are smaller, which yields more dumplings.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

23 COMMENTS... read them below or add one

  1. Chong Lam via Facebook

    I ordered your cookbook a few days ago and should be expecting it tomorrow in the mail, one word comes to mind, excitement. The reviews for the book look wonderful! Thanks so much for sharing another recipe for the the Lunar New Year! Keep up the beautiful photography and your take on cuisine from the east!

  2. Hi Bee,

    This looks amazing, I’m going to try this next week, I’m missing this dish we usually get in one particulkar chinese restaurant in indonesia, and it’s called shui jiao, which is probably the same thing.

    Your dish however, is it called “Siu Kow” or “Sui Kow”? I presume it’s the latter and “Siu Kow” is just a typo?

  3. Dean Waterfield

    I would certainly add a little five spice powder to the filling or at least a little grown star anise and a few choice shredded fresh veggies to the finished broth.

  4. monica

    Hi, I was wondering if there were any dumpling wrappers that are gluten free or that are made out of rice flour? Thank you!

  5. Richard

    Never made dumplings but just followed this recipe and they turned out perfect. My (Chinese) mother in law approved so I’m happy! Very clear and easy to follow thanks!

Leave a Comment

Your email address will not be published. Required fields are marked *