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4.52 from 25 votes

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 Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Pork
Cuisine: Chinese Recipes
Keyword: Pork Dumpling Soup
Servings: 10 people
Author: Bee Yinn Low

Ingredients

  • 20 siu kow or wonton wrappers
  • 4 cups (1 liter) water

Chopped Scallions Filling:

  • 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

Seasonings

  • 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

Soup

  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • Cover the wrappers with a damp towel if you’re making a lot at once to keep them from drying out.
  • Don’t pack too much filling into the wrappers. It can make sealing tricky and might cause leaks while cooking.
  • Make sure to seal the edges of the dumplings tightly so no filling escapes into the soup.
  • If you’re cooking a lot of dumplings, do it in batches. Overcrowding the pot can make them cook unevenly.
  • The dumplings are ready when they float to the top and the wrapper is tender. Cut one open to make sure the pork is fully cooked.

Nutrition

Serving: 10people | Calories: 124kcal | Carbohydrates: 11g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 402mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg