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Hot and Sour Pork Dumpling Soup

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  • Dairy free
  • Egg free
  • Lactose free
  • Peanut free
  • Nut free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Topped with chilli oil, this dumpling soup is full of flavour with kick. It’s perfect for cool nights.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Hot and sour pork dumpling soup

Ingredients

  • 2 tsp vegetable oil
  • 2 spring onions, thinly sliced
  • 1 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 8 cups (2L) salt-reduced chicken stock
  • 2 tsp rice wine vinegar
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 16 frozen pork and chive dumplings
  • 4 cups frozen Chinese stir-fry vegetables
  • Chilli oil, to serve
  • Toasted sesame seeds, to serve
  • Sliced spring onion, extra, to serve

Nutritional information

Per serve: Energy 1789kJ/428 Cals (21%), Protein 20g (40%), Fat 16g (23%), Sat Fat 4g (17%), Sodium 1778mg (89%), Carb 54g (17%), Sugar 18g (20%), Dietary Fibre 7g (23%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the vegetable oil in a large saucepan over medium-high heat. Cook the spring onion, ginger and garlic, stirring, for 2 mins or until aromatic. Add the stock and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 10 mins or until heated through. Stir in vinegar, soy sauce and sesame oil.Season with pepper. Simmer for 2 mins.

  2. Step 2

    Increase heat to high. Add the dumplings and vegetables. Cover and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 mins or until dumplings are cooked through and vegetables are tender.

  3. Step 3

    Divide soup among serving bowls. Drizzle with chilli oil. Serve with sesame seeds and extra spring onion.

Recipe tip

COOK. STORE. SAVE
Root-to-tip: 
Add spring onion roots to stock for flavour, or use them to grow more spring onions with the guide at coles.com.au/kitchensustainability.

Use it up: Use leftover chilli oil to make the simple but tasty pasta at coles.com.au/chillioilpasta.

Hot and Sour Pork Dumpling Soup

Hot and Sour Pork Dumpling Soup
  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Ingredients
  • 2 tsp vegetable oil
  • 2 spring onions, thinly sliced
  • 1 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 8 cups (2L) salt-reduced chicken stock
  • 2 tsp rice wine vinegar
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 16 frozen pork and chive dumplings
  • 4 cups frozen Chinese stir-fry vegetables
  • Chilli oil, to serve
  • Toasted sesame seeds, to serve
  • Sliced spring onion, extra, to serve
    Description

    Topped with chilli oil, this dumpling soup is full of flavour with kick. It’s perfect for cool nights.

    Method
    1. Step 1

      Heat the vegetable oil in a large saucepan over medium-high heat. Cook the spring onion, ginger and garlic, stirring, for 2 mins or until aromatic. Add the stock and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 10 mins or until heated through. Stir in vinegar, soy sauce and sesame oil.Season with pepper. Simmer for 2 mins.

    2. Step 2

      Increase heat to high. Add the dumplings and vegetables. Cover and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 mins or until dumplings are cooked through and vegetables are tender.

    3. Step 3

      Divide soup among serving bowls. Drizzle with chilli oil. Serve with sesame seeds and extra spring onion.