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Chinese Dumpling Soup

Pork and pork/shrimp dumpling is a popular Dim Sum dish that is often served with soup. They are served either on the side or added to the soup for the final couple of minutes. This Chinese Dumpling Soup recipe uses ready-cooked dumplings (available fresh or frozen in most Asian supermarkets) or you can make your own. I used leftoverpork dumplingsthat I made for Chinese New Year’s Eve.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.2 litre chicken broth
  • 2 Tbsp Shaohsing rice wine
  • 2 tsp dark soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • couple of pinches of cane sugar
  • 1 inch fresh ginger
  • 1 carrot
  • 2 large handful of baby spinach or 2 bok choys
  • 2 spring onions white and green parts
  • About 12 ready-cooked Chinese dumplings pork, or pork& shrimp
  • To serve: chopped coriander leaves optional

Method
 

  1. Peel the ginger and cut it into match sticks. Thinly slice the carrots and spring onions. Quarter the bok choys (lengthwise).
  2. Put the stock, ginger, soy, wine, vinegar, sesame oil in a pan, add a couple of pinches of sugar and salt and bring to a boil over high heat. Simmer for ten minutes, then add the carrots and cook for 5 more minutes. Taste the soup and adjust vinegar and/or sugar to your liking.
  3. Add the dumplings, cook for 3 minutes to warm up, then add the spring onions and spinach/bok choy and cook for a couple of minutes, until the greens have wilted.