- Dairy free
- Egg free
- Lactose free
- Peanut free
- No added sugar
- Nut free
Made with delicate homemade wrappers and a delicious soup filling, these pork soup dumplings are fun to make, and fun to eat.
- Serves25
- Cook time15 minutes
- Prep time45 minutes, + 5 mins soaking,1 hour resting and 4 hours setting time
Ingredients
- 1 cup (250ml) salt-reduced chicken stock
- 1 tsp ginger
- 1 tbs Chinese rice wine
- 3 gelatine leaves
- 250g Coles Australian Pork Mince
- 100g raw prawns, peeled, deveined, finely chopped
- 2 spring onions, finely chopped
- 2 tsp Chinese rice wine
- 2 tsp light soy sauce
- 1 tsp sesame oil
- Finely chopped chives, to sprinkle
Wrappers
- 1 cup (150g) plain flour
- 1/4 tsp salt
- 1/3 cup (80ml) warm water
Dipping sauce
- 2 tbs soy sauce
- 1 tbs black vinegar
- 3cm-piece ginger, cut into matchsticks
- 1 tsp chilli paste
Nutritional information
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
Step 1
Combine the stock, ginger and rice wine in a small saucepan over medium-high heat and bring to a simmer. Remove from heat.
Step 2
Place gelatine leaves in a small bowl and cover with cold water. Set aside for 5 mins to soak. Squeeze excess liquid from gelatine leaves. Add the gelatine leaves to the chicken stock mixture until the gelatine completely dissolves. Transfer to a small heatproof bowl. Place in the fridge for 4 hours or until set.
Step 3
Meanwhile, to make the wrappers, place the flour and salt in a medium bowl. Add the water and stir with a round-bladed knife until well combined. Transfer to a clean work surface and knead for 10-15 mins or until the dough is very smooth and elastic. Wrap and set aside for 1 hour to rest.
Step 4
Combine the mince, prawn, spring onion, rice wine, soy sauce and oil in a medium bowl. Transfer the set chicken stock mixture to a clean work surface and finely chop. Add to the mince mixture and stir to combine. Place in the fridge until required.
Step 5
Roll dough into a 25cm-long log. Cut evenly into 1cm-thick slices. Roll each slice out on a lightly floured surface to a 1mm-thick, 8.5cm disc. Place 1 tsp of mince mixture in the centre of each disc. Bring the corners together to enclose filling and leave a little opening in the centre, carefully pleating the edges. Place on a lined baking tray.
Step 6
Line a steamer basket with baking paper and prick all over. Place over a wok or large saucepan of simmering water. Place one-third of the dumplings in the steamer and steam for 3-4 mins or until cooked through. Transfer to a platter. Repeat, in 2 more batches, with the remaining dumplings.
Step 7
To make the dipping sauce, combine the soy sauce, vinegar, ginger and chilli paste in a small serving bowl.
Step 8
Serve the dumplings immediately with the dipping sauce.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use the leftover chicken stock instead of water when cooking rice. Stir in some grated ginger, too, if you have some left over.
Clever storage: Store leftover gelatine leaves in a sealed container in the pantry for up to 12 months. Use them to make our Affogato Panna Cottas.
Prawn and pork soup dumplings
- Serves25
- Cook time15 minutes
- Prep time45 minutes, + 5 mins soaking,1 hour resting and 4 hours setting time
Ingredients
- 1 cup (250ml) salt-reduced chicken stock
- 1 tsp ginger
- 1 tbs Chinese rice wine
- 3 gelatine leaves
- 250g Coles Australian Pork Mince
- 100g raw prawns, peeled, deveined, finely chopped
- 2 spring onions, finely chopped
- 2 tsp Chinese rice wine
- 2 tsp light soy sauce
- 1 tsp sesame oil
- Finely chopped chives, to sprinkle
Wrappers
- 1 cup (150g) plain flour
- 1/4 tsp salt
- 1/3 cup (80ml) warm water
Dipping sauce
- 2 tbs soy sauce
- 1 tbs black vinegar
- 3cm-piece ginger, cut into matchsticks
- 1 tsp chilli paste
Description
Made with delicate homemade wrappers and a delicious soup filling, these pork soup dumplings are fun to make, and fun to eat.
Method
Step 1
Combine the stock, ginger and rice wine in a small saucepan over medium-high heat and bring to a simmer. Remove from heat.
Step 2
Place gelatine leaves in a small bowl and cover with cold water. Set aside for 5 mins to soak. Squeeze excess liquid from gelatine leaves. Add the gelatine leaves to the chicken stock mixture until the gelatine completely dissolves. Transfer to a small heatproof bowl. Place in the fridge for 4 hours or until set.
Step 3
Meanwhile, to make the wrappers, place the flour and salt in a medium bowl. Add the water and stir with a round-bladed knife until well combined. Transfer to a clean work surface and knead for 10-15 mins or until the dough is very smooth and elastic. Wrap and set aside for 1 hour to rest.
Step 4
Combine the mince, prawn, spring onion, rice wine, soy sauce and oil in a medium bowl. Transfer the set chicken stock mixture to a clean work surface and finely chop. Add to the mince mixture and stir to combine. Place in the fridge until required.
Step 5
Roll dough into a 25cm-long log. Cut evenly into 1cm-thick slices. Roll each slice out on a lightly floured surface to a 1mm-thick, 8.5cm disc. Place 1 tsp of mince mixture in the centre of each disc. Bring the corners together to enclose filling and leave a little opening in the centre, carefully pleating the edges. Place on a lined baking tray.
Step 6
Line a steamer basket with baking paper and prick all over. Place over a wok or large saucepan of simmering water. Place one-third of the dumplings in the steamer and steam for 3-4 mins or until cooked through. Transfer to a platter. Repeat, in 2 more batches, with the remaining dumplings.
Step 7
To make the dipping sauce, combine the soy sauce, vinegar, ginger and chilli paste in a small serving bowl.
Step 8
Serve the dumplings immediately with the dipping sauce.