Dumpling Soup

Thin-skinned dumplings cooked in the broth they are served in.

Pork, Shellfish. Not vegetarian — contains chicken stock, pork, shellfish.

Ingredients

Filling

• 200 g pork shoulder, minced
• 200 g raw prawns, roughly chopped
• 2 spring onions, finely sliced
• 2 teaspoons ginger, grated
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornflour

• 30 thin wonton wrappers
• 1.2 litres chicken stock
• 1 teaspoon salt
• 200 g leafy greens
• 2 spring onions, sliced, to finish
• 1/2 teaspoon ground white pepper

Method

1. Mix the filling and beat it until it is sticky. Keep the prawns in rough pieces rather than a paste, so there is something to find.
2. USE THE THINNEST WRAPPERS YOU CAN GET and wrap loosely: a spoon of filling, fold corner to corner, then bring the two long points together and pinch. The skin here is supposed to go slippery and translucent, which is the opposite of the pleated boiled dumpling's thick tight skin.
3. Bring the stock to a simmer and season it. Taste it now — it is the dish as much as the dumplings are.
4. COOK THE DUMPLINGS IN THE BROTH, not in separate water. The starch coming off the thin skins clouds it very slightly and gives it body; cooked apart and added, the broth stays thin and the two never join up.
5. Simmer them 3 to 4 minutes, until the skins go translucent and the filling is firm.
6. Add the greens for the last minute.
7. Ladle into bowls, scatter the spring onions over and add the white pepper.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under China · All recipes