Chinese Dumpling Soup 水饺汤
Chinese dumpling soup is a common Asian comfort soup as well as a Cantonese delicacy, known as ‘sui kow tong 水饺汤’. This soup is readily available on the menu in most Chinese dim sum restaurants, food courts or even at the hawker centres. The key ingredients are prawn and pork, woodear fungus, mushrooms and water chestnut. It is very easy to prepare this Chinese dumpling soup at home using chicken broth as a base (either store bought or homemade). The end result you’ll get a bowl of invigorating goodness, perfect to serve on its own or with noodles.
Chinese Dumpling Soup
Very easy to prepare this Chinese dumpling soup at home and the end result you'll get a bowl of invigorating goodness, perfect to serve on its own or with noodles.
Ingredients
Filling
- 250 g fresh prawns - without shell, clean and cut to pieces
- 100 g minced pork/ground pork
- 2 pieces water chestnut - peeled and chopped
- 5 g black fungus (wood ears) - soaked in water for 10 mins then shredded
Seasoning
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken powder
- 1 tsp pepper
- 1 tsp corn flour (corn starch)
- 1 tsp sesame oil
Other ingredients
- 1 packet dumpling wrappers
- some baby bok choy
- some spring onion for garnishing - cut finely
- 800 ml chicken broth - Swanson brand
- 800 ml water
Instructions
- Place prawns, minced pork and water chestnut with the seasoning in a food processor and blend coarsely, leaving some prawn cubes behind. Then transfer prawn mixture into a large bowl and mix in shredded black fungus (didn't add mushroom). Stir the mixture with a pair of chopsticks in one direction until sticky. Cover and chill for about 15 minutes in the refrigerator.
- Place about a tablespoon of the filling (do not overfill) in the middle of the wrapper and moisten the edge with little water. Fold it up over, use your fingers to make some pleats on one side of the wrapper (no need to be perfect), fold up and seal tightly. (or just fold up the wrapper without the pleating). Repeat the same until you use up the ingredients.
- Bring the chicken broth and water to boil. Drop in the dumplings and bok choy. Boil for about a few minutes until dumplings float to the top (about 3-5 minutes). Then transfer dumplings and bok choy into serving bowls, then ladle chicken soup over dumplings. Garnish with some spring onion and serve immediately.
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水饺汤
材料都很简单，主要是虾，肉碎，黑木耳和香菇。还有马蹄增加它的甜度。一点都不难做，很适合一家人坐在一起共享。
馅料：（16 粒水饺）
- 250克 鲜虾 （洗净切粒）
- 100克 肉碎 （绞肉）
- 2粒 马蹄，削皮剁碎
- 5克 黑木耳 （浸泡十分钟，切丝）
调味料：
- 1茶匙 盐
- 1茶匙 白糖
- 1茶匙 鸡精粉
- 1茶匙 胡椒粉
- 1茶匙 栗米粉
- 1茶匙 麻油
- 1茶匙 栗米油
- 1包 水饺皮
- 小白菜，适量
- 葱花，适量
- 800毫升 鸡汤 （Swanon brand 牌子）
- 800毫升 水
做法：
- 将虾，肉碎和马蒂及调味料放入搅拌机里搅碎，无需搅滑，这样才能吃出虾仁的鲜味口感更好。取出放入大碗里，拌入黑木耳（家里没香菇，所以没放），用筷子以同样一方向搅至起胶。放入冰箱冷藏十五分钟。
- 取出一张水饺皮放上约一汤匙馅料 （不要放太满），边缘沾上少许的水，边缘随意的打折或对折，捏紧。
- 鸡汤和清水一起煮滚，放入水饺和小白菜，煮几分钟至水饺浮起（约3-5分钟）。捞起水饺和白菜，盛于碗中，舀入鸡汤，撒上葱花即可享用。
looks so yummy
looks so yummy