Asian Pork Dumpling Soup with Vegetables

I don’t know about you all, but this stormy wintery weather has got me seriously craving soup. This Asian inspired recipe does take a little longer to prepare but it’s entirely worth it. Get the kids into the kitchen to help fold the wontons and make them all at once. You could also make them in advance. You’ll be surprised how fast you are by the end! Happy eating x

Main Image

SOUP STOCK

3 chicken thighs, bone in

1.5 litres water

1 brown onion, cut in quarters

2cm piece of ginger, thinly sliced

 

DUMPLINGS

350g lean pork mince

2 teaspoons finely grated ginger

1 tablespoon oyster sauce

1 tablespoon soy sauce

½ teaspoon salt or 2 teaspoons fish sauce

2 tablespoons finely chopped spring onion

½ teaspoon sesame oil

25–30 wonton wrappers

1 egg, lightly beaten

 

VEGETABLE SOUP

1 tablespoon oil (e.g. peanut, canola)

2 carrots, grated

2 sticks celery, finely sliced

1 ½ cups grated butternut

2 spring onions, cut into 2cm lengths

1 tablespoon soy sauce

 

TO SERVE

2 tablespoons finely sliced spring onion

2 tablespoons soy sauce

2 tablespoons sweet chilli sauce

 

  1. Place all soup stock ingredients in a large pot and bring to the boil on high heat. Reduce heat to low and gently simmer for about 20 minutes, until chicken is cooked through. Drain over a bowl (reserve the stock). Cut chicken meat from the bone and discard bones, onion and ginger.
  2. While stock cooks, make dumplings. Mix mince, ginger, oyster sauce, soy sauce, salt/fish sauce, spring onion and sesame oil together until well combined. Place one wonton wrapper on a clean dry bench and place one heaped teaspoon of mixture in centre. Use fingers to brush some egg on the top and one side edge. Fold over to make a triangle and press sides together to deal. Repeat (makes 30–35 dumplings).
  3. Heat oil in a large pot on medium heat. Cook carrots and celery for 3–4 minutes, until just soft. Add butternut, spring onions and reserved stock and bring to the boil on high heat. When mixture is boiling, cook dumplings in 3 batches, for 3–4 minutes each batch, or until pork is cooked through. Scoop the dumplings out and set aside with some soup liquid to keep them from sticking together. You may have to add 2–3 cups boiling water to top up the stock as you’re cooking.
  4. Add shredded chicken meat and soy sauce to soup and season to taste with salt and pepper.

TO SERVE, ladle the soup and 5–6 dumplings into deep bowls. Sprinkle with spring onion and drizzle over soy sauce and sweet chilli sauce.

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