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Chinese Dumpling Soup (上湯水餃)

Make sure to get the dumpling wrappers for making soup, not that one for pan-frying. To prevent wrappers from air-drying while wrapping, cover the unused ones with a damped cloth. You can wrap the dumplings well ahead. They can be kept in freezer up to 3 weeks or so. Whenever you’re craving dumplings, just cook the frozen dumplings in boiling water for a bit longer, until they float to the surface.

Prep time: 30 mins
Cook time: 10 mins
Yield: 40 pieces

Ingredients:
  • 1 packet dumpling wrappers, for soup
  • 1.5 liter chicken stock, homemade or store-bought
  • 2 to 3 stalks baby bok choy
  • spring onion, diced, for garnish
  • sesame oil, to taste
  • salt, for cleansing the prawn meat
  • corn flour, for cleansing the prawn meat
Fillings:
  • 250 gm pork mince
  • 160 gm prawn meat
  • 3 shiitake mushrooms, soaked and shredded
  • 30 gm bamboo shoots, blanched in hot water then shredded
  • 20 gm wood ears, blanched in hot water then shredded

Marinade:

  • 2 tsp light soy sauce
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp oyster sauce
  • 1 tsp cornflour / corn starch
  • ½ tsp chicken powder / chicken bouillon
  • 1 egg white
  • white pepper, to taste
  • sesame oil, to taste
Method:
  1. Mix the prawn meat with a little of salt and corn flour. Leave them for about 15 to 20 minutes. Rinse and pat dry with kitchen papers. Cut each into three to 4 pieces.
  2. Mix pork mince with marinade. Stir in the prawn, mushrooms, bamboo shoots, wood ears. Cover and chill in fridge for about 20 minutes, or until you’re ready to wrap dumplings.
  3. Put a heaped spoon of fillings in the middle of a wrapper. Damp the wrapper around the fillings and seal the filling tightly, leaving the wrapper edges loosely. No need to make it perfect. Just make sure the fillings won’t leak out while boiling. Repeat this step to finish wrapping with the remaining fillings.
  4. Bring the chicken stock to a boil over high heat in a pot.
  5. In the meantime, carefully put dumplings into another large pot of boiling water over high heat. Stir the water with chopsticks in order to avoid the dumplings stick to the bottom. When the dumplings float on the water surface. Immediately transfer them into the chicken stock. Add boy choy and cook for a while. Sprinkle spring onion and sesame oil. Serve immediately.

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