Pork Dumpling Soup
User Reviews
4.5
75 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
10 people
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Calories
124 kcal
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Course
Main Course
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Cuisine
Chinese
Pork Dumpling Soup
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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.
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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
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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 Information
Show Details
Serving
10people
Calories
124kcal
(6%)
Carbohydrates
11g
(4%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
29mg
(10%)
Sodium
402mg
(17%)
Potassium
130mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
43IU
(1%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 10people | |
| Calories | 124kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 29mg | 10% |
| Sodium | 402mg | 17% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
75 reviews
Excellent
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