Shrimp Dumpling Soup

Preparation time

30 Minutes

Cooking time

30 Minutes

Serves

24 pieces

Stuffed with minced meat and shrimp seasoned with soy sauce, this dumpling soup will warm your soul.

Embed

There’s nothing like a steamy bowl of shrimp dumpling soup on a rainy day. Quick and easy to cook, this dish is the perfect end to your night.

Ingredients

200
grams
Ground Pork
2
pieces
Chinese Dried Mushrooms or Shiitakes
, soaked and finely diced
cups
Low-sodium Chicken Broth
1
cup
Water
250
grams
Raw Medium Shrimp
, peeled, deveined and roughly chopped
¼
cup
minced coriander
2
tablespoons
Water Chestnuts
, minced
2
teaspoons
Shao Hsing Rice Wine
1
teaspoon
Sesame Oil
, divided
¼
teaspoon
Ground White Pepper
1
tablespoon
Cornstarch
24
pieces
Square Fresh Dumpling Wrappers
1
teaspoon
Fresh Ginger
, peeled and grated
1
teaspoon
Sliced Ginger
, (for soup)
12
stalks
Chye Sim
tablespoons
Soy Sauce
Spring Onion
, (for garnishing)
Red Chilli

Directions

Combine the ground pork, shrimp, mushroom caps, coriander, water chestnuts, rice wine, ginger, soy sauce, 1 teaspoon sesame oil and pepper in a bowl.
Line a baking sheet with parchment paper and lightly dust it with cornstarch. Take 6 of the wrappers and set in a row with one corner facing you. Place a rounded teaspoon of the shrimp filling at the bottom corner of each wrapper. Fold into half.
Boil 1.5 litre of water in a large pot for cooking the dumplings. Discard Water.
Meanwhile, combine the 3 ½ cups low sodium broth with 1 cup of water and in a large saucepan. Add ginger into the broth. Cover and bring it to a boil. Add chye sim and cook until tender-crisp for 1 to 2 minutes.
Season with salt and pepper. Divide the vegetables among 6 soup bowls and drizzle with 1 teaspoon of sesame oil each. Stir soy sauce into the broth. Cover to keep warm.
Add the dumplings to the boiling water and boil over high heat, nudging them with a slotted spoon to prevent them from sticking.
Reduce heat to medium and gently simmer for 2 to 4 minutes until all the dumplings float to the surface.
Serve hot. Garnish with spring onions and red cut chilli.

My Watchlist

To create a watch list please or register.