Pork Dumpling Soup

PORK DUMPLING SOUP

It’s a hearty chicken soup with pork dumplings that are juicy and delicious. This is the most comforting soup you’ve ever had, and it’s easy to make at home.

To celebrate the Lunar New Year, I’d like to offer one of my favorite recipes from the book I wrote. Soup and dumplings are an essential part of a Chinese New Year lunch, so I’ve blended the best of both worlds in this pork dumpling soup.

Siu Kow (meaning “water dumplings”), a Cantonese delicacy, is the name of the dumplings in this dish. Chinese New Year celebrations begin in January, and this pork dumpling soup is a great dish to serve to guests.

Using the right proportion of ground pork, shrimp, water chestnuts and wood ear mushroom in the dumplings ensures every bite is flavorful, lush and crispy.

If you’re looking for a wrapper for your dumplings, look for Siu Kow (Water Dumplings) wrappers in an Asian market. They are typically square in shape with a pale golden tint. When compared to conventional wonton wrappers, this wrapper’s texture is noticeably different. Wonton wrappers would be a good substitute if you can’t locate them.

Wishing all those ringing in the new year in the year of the Golden Dragon health and happiness!

There are just 127 calories in one serving of this meal.

INGREDIENTS:

• 20 wonton wrappers
• 4 cups of water

CHOPPED SCALLION FILLING:

• 175 g of ground pork
• 115 g of shelled and deveined shrimp
• 2 minced canned or fresh canned water chestnuts
• 1 tablespoon of finely chopped green onion

SEASONING:

• 3 dashes of white pepper
• 1 ½ teaspoon of oil
• 1 teaspoon of Shaoxing rice wine
• ½ teaspoon of salt
• ½ teaspoon of fish sauce
• ½ teaspoon of sesame oil
• ¾ teaspoon of chicken bouillon powder

SOUP:

• 1 ¾ cup of homemade chicken stock
• 3 dashes of white pepper
• 1 cup of water
• 1 green onion
• Salt
• Garnishing

INSTRUCTIONS:

1. Warm water should be used to soak the wood ear mushroom for around 15 minutes. Cut it into little pieces.
2. Fillings and Seasonings components should be combined with the wood ear mushroom. Refrigerate the filling for 30 minutes before using.
3. Place a portion of the wrapper in your palm, and spoon roughly 1 spoonful of filling onto the wrapper. Then, fold the wrapper in half. Avoid cramming. You should wet your index finger and run it around the dumpling wrapper’s edges. To prevent leakage, close the dumpling tightly by folding it over and pinching the edges with your thumb and index finger. Repeat with the remaining wrappers and fillings.
4. To bake the dumplings, place them on a baking sheet that’s been dusted with flour first. To keep them from drying out, wrap them in a damp dish towel.
5. In a pot, bring the water to a boil. About 2 to 3 minutes after the water dumplings have been gently transferred into the water, they should rise to the surface. Because pot sizes vary, you may need to cook the dumplings in many batches.
6. Remove the water dumplings with a slotted spoon, drain the excess water, and cover them to keep them from drying out.
7. The chicken broth and water are brought to a boil in a separate saucepan of water. Season with a little white pepper and salt, if desired.
8. In a soup dish, place 3-4 water dumplings, add a small amount of the soup, and garnish with chopped green onion.

NOTE:

Siu Kow or wonton wrappers come in a variety of sizes. If the dumpling wrappers are smaller, use 1 teaspoon of the filling.