Pork Dumpling Soup http://rasamalaysia.com/pork-dumpling-soup-recipe/
January 20th, 2012 20 Comments

Pork Dumpling Soup

PinterestFollow me
FacebookLike Me

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.

Tagged as:

20 comments... read them below or add one

  1. Chong Lam via Facebook says:

    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. This sounds and looks mouth watering! I can not wait to try this! Thank you!!!

  3. Wow this is beautiful and delicious dumpling soup ever!

  4. I tried your recipe and slightly innovated it.I mixed smoked pork instead.It came out wonderful.Keep motivating obsessed foodies like me to cook.

  5. Wow this looks so delicious and comforting…
    Wishing you and your family a beautiful New Year…

  6. sounds delicious. the pics look tempting.

  7. sounds delicious. the pics look tempting.

  8. sue low says:

    The picture looks so scrumptious……can’t wait to try. I love soupy recipes. Thanks.

  9. This looks delicious. I can’t wait to try it.

  10. tafino says:

    I love dumplings! Looks stunning! happy new year for all chinese!! Great post!

  11. 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?

  12. Nicole says:

    Thank you for wonderful dishes. You inspire me & help me when I need confirmation in preparing my food. Love the look of these dumplings!

  13. Dean Waterfield says:

    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.

  14. monica says:

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

  15. Kerry says:

    Could I substitute shitake mushrooms for the wood ear or would the flavor change drastically?

Leave a Comment

Your email address will not be published.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

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS