When the temperature drops, the dumplings get packed and the soups start boiling. Enjoy this dumpling soup as it’s done in Asia.
The cold has finally settled in, and it’s time for something warm and comforting in the kitchen. There are so many kinds of hearty dishes that warm us up but if you want something with an Asian touch, this one is a real treat. Easy to prepare and simply delicious. You will love every single spoonful.
Pork and shrimp dumpling soup recipe
- 7 ounces ground pork
- 6 (about) medium shrimp, shelled, deveined and finely chopped
- 1/2 teaspoon ginger, finely chopped or grated
- 1 tablespoon soy sauce
- 1 small onion, minced
- 1/2 small carrot, minced
- 1 egg
- 30-40 wonton wrappers
- 6 cups chicken broth
- 2 tablespoons chives, minced
- Sesame seeds (optional)
- In a bowl, mix the ground pork, shrimp, ginger, soy sauce, onion, carrot, egg, salt and pepper.
- Put about 1/2 teaspoonful of the mixture in the middle of a wonton wrapper. Wet the sides of the wrapper with water. Close the wrapper to make a triangle. Take the 2 side corners of the wrapper, wet with water then put them together. You will then have a shape like a nun’s hat. You can leave the top corner as is or close it too with water. You will have a shape like an envelope. With this envelope shape, it is easier to keep the meat intact in the wonton wrapper while cooking.
- In a large pot over medium-high heat, boil the broth with the chives.
- Adjust the taste with salt and pepper if still needed.
- Add the wontons. Don’t overcrowd. Do by batches if needed.
- Cook wontons for about 5-7 minutes, not more because the meat wrappers will open.
- Sprinkle with sesame seeds if using.
- Serve hot.