Filling dumpling soup served with a ginger and chili spiced dipping sauce that is irresistible. If there happens to be any leftovers, and we doubt there will be, dumplings for breakfast are always winners.
By Christina Soong Kroeger
My dumpling soup recipe includes spring onions and ginger (ingredients 2 and 3) but I make my kids a modified version, substituting 1/2 cup finely diced bok choy leaves for the ginger and spring onions. This was my mum’s idea and while I’m not fond of adapting recipes for kids, my kids can’t get enough of the bok choy ones. 
I’m completely addicted to the spicy dipping sauce I’ve included below. I love spooning it over my bowl of dumplings – the vinegar cuts through the richness of the pork while the ginger and chilli explode across my tastebuds like fireworks.
I like serving my dumplings in a gingery chicken soup with lots of bok choy. In terms of catering, I’d budget five dumplings per small child and 10 dumplings per adult served as part of a meal. If you’re only eating dumpling soup I’d probably budget nine dumplings per child and 15 dumplings per adult. This may give you leftovers but leftover dumplings for breakfast the next day are always a good thing.
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Pork, Ginger and Spring Onion Dumpling Soup
- Yield: 40-48 dumplings or 3-4 people 1x
Description
Filling dumpling soup with ginger and chili dipping sauce that is irresistible. If there are leftovers, we doubt there will be, try dumplings for breakfast.
Ingredients
- 400 grams pork mince
- 1 inch piece fresh ginger, finely minced (I use my Microplane grater)
- 4 spring onions, white part only, finely sliced
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (from an Asian grocer)
- 1/2 teaspoon white pepper
- 1 packet wonton or dumpling wrappers
- 1 litre water + another 2 cups (500mls)
- 1 litre chicken stock
- 1 inch piece ginger, peeled
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon white pepper
- 2 cups water
- 4 bunches boy choy, washed, ends trimmed and leaves separated. Chop larger pieces in half for kids.
- 1 teaspoon sesame oil
- Bunch coriander to garnish (optional)
Dipping Sauce
- 5 tablespoons Chiangkiang vinegar (from an Asian grocer)
- 3 teaspoons dried chilli flakes in oil (from an Asian grocer)
- 1 tablespoon light soy sauce
- 1 teaspoon finely minced ginger
Instructions
- Mix pork, ginger & spring onions (substitute: bok choy), soy sauce, wine, sesame oil and white pepper in a medium mixing bowl.
- Set up your dumpling station with a chopping board, a small bowl containing water and a large plate.
- Work on the chopping board. Using a teaspoon, scoop large teaspoonfuls of the meat mixture and place it onto the middle of a dumpling wrapper. Dip your finger into the water bowl and trace it around the edges before folding them over and pressing the wrapper firmly around the meat, sealing it in. You can fold the edges in a pleat style or leave them as is. Place the completed dumping on the plate and then repeat with the remaining dumpling wrappers and mixture.
- Find two large pots. In one pot add the chicken stock, ginger, wine, pepper and 2 cups water and bring to the boil. Drop in bok choy and then reduce heat immediately to a low simmer or turn off (if the dumplings aren’t quite ready). In the other pot add a litre of water and bring to the boil. Boil the dumplings, in two batches, over a high heat for approximately 5-6 minutes or until all dumplings are floating at the top and are cooked through.
- To serve, turn off heat under soup and add sesame oil. Remove dumplings from their cooking water with a slotted spoon and place in a bowl. Top with soup and bok choy and garnish with coriander.
- Serve immediately with dipping sauce.
Dipping Sauce
- To make the dipping sauce, mix vinegar, chilli soy and ginger in a small bowl. This makes quite a hot dipping sauce so if you like less heat reduce the amount of chilli.
- Category: Main
- Cuisine: Asian
These were the best dumplings we ever had. My kids helped me make these, in fact they made them by themselves. We steamed and panfried some. Yum!
Hi Tom. Dumpling skin is similar to fresh pasta so it can make the cooking water very cloudy, starchy and floury. I always cook dumplings separately so that the soup remains clear. Cheers, Christina
Why don’t you boil the dumplings in the chicken stock – wouldn’t that add flavor?