Kitchen notes · a little help before you start
Pork Dumpling Soup
A bowl of pork dumplings in peppery chicken broth is an inviting thing to lean over. Shrimp enriches the filling, with water chestnuts and wood ear mushrooms adding little changes in texture. Green onion gives the bowl a fresh finish between the tender dumplings and warm broth.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Original yield
- Serves 10
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Chill the filling first
That short rest in the fridge helps the pork, shrimp and seasonings settle together before you start wrapping. It also makes the filling a bit easier to spoon neatly into the wrappers.
2. Keep the wrappers covered
Wrappers dry out faster than you think once they're open. As you shape the dumplings, keep the waiting ones under a damp kitchen towel so the edges stay flexible enough to seal.
3. Boil gently in batches
Give the dumplings room in the boiling water. If the pot is crowded, they can bump around, stick, or cook unevenly. They're ready when they float to the top, about 2 to 3 minutes.
Get to know the ingredients
Wood ear mushroom
Soak the wood ear mushroom in warm water before slicing it thinly for the filling. It brings a little springy bite, but it needs that soak first so it can soften properly.
Shrimp for the filling
Use raw shrimp that has been shelled, deveined and cut into small pieces. It goes into the filling with the pork, so don't swap in cooked shrimp here.
Water chestnuts
Fresh peeled water chestnuts or canned ones both work here, as long as they're minced. Keep the pieces small so the filling packs neatly and the dumplings seal without lumps in the way.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Pork Dumpling Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Season the hot chicken broth and water with white pepper and salt to taste, then ladle it over just a few dumplings in each bowl. Finish with the chopped green onion and serve while the wrappers are still tender.
A little more help as you go
Seal with a wet edge
A little water around the wrapper edge is what helps it close cleanly. Press the seam firmly with your fingers so the filling stays inside while the dumplings boil.
Cook dumplings before the soup
The dumplings are boiled in water first, then moved to the seasoned broth. That separate cooking step keeps excess starch and any loose bits out of the soup bowl.
A few questions you might have
Can I use wonton wrappers instead of siu kow wrappers?
Yes. You can use siu kow or wonton wrappers. Use the same filling amount, avoid overfilling, and seal the edges tightly before boiling.
How much filling should go in each wrapper?
Use about 1 tablespoon. More filling makes the dumplings harder to seal and can lead to leaks while they cook.
How do I know the dumplings are done?
They should float to the top after about 2 to 3 minutes, and the wrapper should be tender. You can cut one open to make sure the pork filling is fully cooked.
Why are the dumplings boiled separately from the broth?
They cook first in plain boiling water, then go into bowls with the hot broth. That way the serving broth stays clearer and you can drain off excess water before assembling.
What should I do with the dumplings after boiling if the broth isn't ready yet?
Remove them with a slotted spoon, drain off the excess water, and keep them covered so they don't dry out while you finish the broth.
Any more cooking tips?
Cover the wrappers with a damp towel if you’re making a lot at once to keep them from drying out. Don’t pack too much filling into the wrappers. It can make sealing tricky and might cause leaks while cooking. Make sure to seal the edges of the dumplings tightly so no filling escapes into the soup. If you’re cooking a lot of dumplings, do it in batches. Overcrowding the pot can make them cook unevenly. The dumplings are ready when they float to the top and the wrapper is tender. Cut one open to make sure the pork is fully cooked.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
