Dumpling Soup Recipe
Dim Sum Cuisines Recipes
 

Ingredients

30
100 g
2 1/2 liters

Filling:
Ingredients (A)
200 g
75 g
1 tbsp
1 tbsp
1 (17g)
1

Ingredient (B)
250 g
1/4 tsp
1 cup

Seasoning (C)
1/2 tsp
1/4 tsp
1/4 tsp

Seasoning (D)
1/2 tsp
1 tsp
1 tsp
1/2 tsp
1 tsp


Seasoning (E)
1 tsp
1/2 tsp
1/4 tsp
1 tsp
 

round wanton skin (available at wet market)
Hong Kong mustard (choy sum or sawi)
chicken stock



chicken meat, minced
water-chestnut, minced
finely chopped black mushrooms
finely chopped red carrots
dried scallop, soaked until plump and chopped finely
egg white


medium sized prawns, shelled
bicarbonate of soda
water


sesame oil
salt
sugar
Dash of pepper

salt
sugar
light soy sauce
chicken stock granules
corn flour
Dash of sesame oil
Dash of pepper

sugar
salt or to taste
pepper
sesame oil

Method:

1. Put shelled prawns into a mixing bowl. Combine water and bicarbonate of soda and soak prawns for 15 minutes. Wash prawns in running tap water. Drain well, then marinate with seasoning (C) for 30 minutes.

2. Combine ingredients (A) in a large mixing bowl. Add seasoning (D) and mix well until mixture turns sticky.

3. Take a piece of wanton skin. Place a tbsp of filling in the centre and stick a prawn in the middle. Fold and press together. Pinch the edges. Bring chicken stock to a rapid boil. Drop in the dumplings. Cook for 3 to 4 minutes. Add seasoning (E) and throw in Hong Kong mustard. When the vegetables and dumplings are cooked, dish out and serve immediately.