This recipe is really near and dear to me courtesy of my mother-in-law. I first had this dish when my husband’s parents came to visit us in San Diego. I clearly remember going through a stressful situation during that time and this dumpling soup really lifted my spirits!
I have had plenty of dumpling soups but nothing compares to the simple and clean flavors in this dish. It’s only made with a few simple ingredients of which the most important thing I highly recommend you do not to skimp on is the fresh homemade dumpling skins! Trust me, fresh dumpling skins have such a great chewy texture that is often lost in those store bought versions.
Now, like most dumpling recipes here like my Pelmeni Russian Dumplings, these do require a little time to make. Whenever my husband and I are craving these dumplings we make it a point to make time on a Saturday or Sunday afternoon to make a batch of these together.
What we like to do is put on a Netflix movie, get comfortable on our kitchen table and crank out a stock of these like a well oiled machine. He’s the dumpling skin roller while I put in the filling and pleat these little guys.
Another small note is to try to make these small enough to just fit onto a spoon as they are meant to be little one biters! To make your life easier, I also recommend investing in a dumpling rolling pin as it makes it a lot easier to roll out the dough. Give this recipe a go and let me know!
Pork Dumpling Soup
Prep time: 1 h Cook time: 5 min Total time: 1 h 5 min Servings: 8
- 1 lb ground pork
- 2 tsp salt
- 1 tsp sugar
- 1 tbsp Shaoxing cooking wine
- 3 bunches green onions finely chopped
- 1 tbsp soy sauce
- 1 tsp black pepper
- 3 cups of flour
- 1 tsp salt
- 1.5 cups water
- 1 tsp of chicken powder
- 2 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- In a large mixing combine all ingredients for filling and mix well until consistency is sticky.
- In another large bowl, mix flour and salt then gradually add in water while mixing until dough starts to combine. Add more water 1 tbsp at a time if the dough still feels dry.
- Begin kneading dough until consistency is slightly elastic and smooth. Set aside and cover with a damp cloth.
- To make dumpling skins, divide dough into 4 pieces and roll out each piece into a long cylinder about 1 inch in diameter. Next, cut the rolled cylinder into individual pieces about 1/2 inch thick and roll into balls.
- Using a small rolling pin, flatten each dough ball into 3 inch diameter circles. Place about 2 tsp of filling into the center, fold over the dumpling skin, and pleat the edges. Arrange onto a floured baking tray and you can freeze them at this point. **See note.
- To cook, bring a large pot of water to a boil and cook dumplings for about 5 min until floating.
- In a serving bowl, place all ingredients for soup base then add in cooked dumplings and about 1 cup of the cooking water.
- Garnish with chopped green onions and serve hot. Enjoy!
**Note: These dumplings can be made ahead of time and frozen. A small tip, freeze the dumplings first on the baking tray then transfer to a freezer bag. This will help avoid pieces sticking together 🙂