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Pork Dumpling Soup

Pork Dumpling Soup
Pork Dumpling Soup pictures (1 of 2)

I am so thrilled that I am featured on The Kitchn, a site for people who like to get their hands dirty while they cook. Since Lunar New Year is around the corner, I thought I’d share one of my favorite recipes from my cookbook.

A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing and soothing Chinese soup, hence I’ve combined the best of both worlds into this pork dumpling soup. This dish is a Cantonese delicacy and the dumplings are called Siu Kow in Cantonese, or literally “water dumplings.”

This recipe is also one of the 80+ recipes featured in my cookbook Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao (Tuttle, September 2011).

Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao by Bee Yinn Low

This pork dumpling soup is a perfect dish for the upcoming Chinese New Year celebration, which falls on January 23rd. The dumplings are filled with the perfect ratio of ground pork, shrimp, water chestnuts, and wood ear mushroom so every bite is savory, luscious, and crunchy.

When shopping for the wrapper, try to find Siu Kow (Water Dumplings) wrappers in your local Asian store. They are usually square in shape and are pale yellow in color. The texture of the wrapper is thinner and more pliable compared to regular wonton wrappers. If you can’t find them, wonton wrappers would work just fine.

Have a wonderful Golden Dragon year for those celebrating Lunar New Year!

Head over to The Kitchen now to see the complete feature.

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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!

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