Pork Dumpling Soup

Name: Pork Dumpling Soup
Total time: 20 min
Yield: 10 servings
Cuisine: Chinese
Ingredients: 20 piece siu kow or wonton wrappers; 4 cup water (for boiling dumplings); 1 piece wood ear mushroom; 6 oz ground pork; 4 oz raw shrimp, shelled, deveined and cut into small pieces; 2 piece water chestnuts, minced; 1 tbsp green onion, finely chopped (for filling); 1.5 tsp oil; 1 tsp Shaoxing rice wine (or sherry); 0.5 tsp sesame oil; 0.75 tsp chicken bouillon powder; 0.5 tsp fish sauce; 0.5 tsp salt (for filling); 0.125 tsp white pepper (for filling); 1.75 cup homemade chicken stock (or store-bought broth); 1 cup water (for soup); 0.125 tsp white pepper (for soup); 0.25 tsp salt, to taste (for soup); 1 piece green onion, cut into small rounds, for garnish

Tender pork and shrimp dumplings in a light, tasty chicken broth. An easy, satisfying soup that comes together in about 20 minutes.

20 min 10 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

124

Calories

Protein

11g

Carbs

Fat

Scale recipe

10 servings

Original recipe

Ingredients19 items

Produce

🍄wood ear mushroom1 piece

🌰water chestnuts, minced2 piece

🌿green onion, finely chopped (for filling)1 tbsp

🌿green onion, cut into small rounds, for garnish1 piece

Meat

🥩ground pork6 oz

Seafood

🦐raw shrimp, shelled, deveined and cut into small pieces4 oz

Frozen

🥟siu kow or wonton wrappers20 piece

Pantry

🛢️oil1½ tsp

🛢️sesame oil½ tsp

🧂chicken bouillon powder¾ tsp

🐟fish sauce½ tsp

🍲homemade chicken stock (or store-bought broth)1¾ cup

Spices

🧂salt (for filling)½ tsp

🧂white pepper (for filling)0.13 tsp

🧂white pepper (for soup)0.13 tsp

🧂salt, to taste (for soup)¼ tsp

Beverages

🍶Shaoxing rice wine (or sherry)1 tsp

Other

💧water (for boiling dumplings)4 cup

💧water (for soup)1 cup

Instructions

1
Soak the wood ear mushroom in warm water for about 15 minutes, then cut it into thin strips.
15:00 timer
2
In a bowl, combine the wood ear mushroom with the ground pork, shrimp, water chestnuts, chopped green onion, oil, Shaoxing wine, sesame oil, chicken bouillon, fish sauce, salt and white pepper. Mix well.
3
Chill the filling in the refrigerator for 30 minutes.
30:00 timer
4
Place a wrapper on your palm and spoon about 1 tablespoon of filling onto it — do not overfill.
5
Dip your finger in water and run it around the outer edge of the wrapper, then fold over and press the edges firmly with your thumb and index finger to seal tightly with no leaks.
6
Repeat with the remaining wrappers and filling. Place the dumplings on a floured surface and cover with a damp towel to prevent drying.
7
Bring the 4 cups of water to a boil in a pot, then gently add the dumplings (in batches if needed to avoid overcrowding).
8
Cook until the dumplings float to the top and the wrappers are tender, about 2-3 minutes. Remove with a slotted spoon, drain, and cover to prevent drying.
9
In another pot, bring the chicken broth and 1 cup water to a boil, then season with white pepper and salt to taste.
10
Transfer 3-4 dumplings into each soup bowl, ladle the hot soup over them, garnish with chopped green onions, and serve immediately.

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CuisineChinese