Alex O'Brien

Food & Wine

Pork and prawn dumpling soup

Pork and prawn dumpling soup

This soup is imbued with the flavours and aromas that make Asian cuisine so delectable, and provides a delicious dinner to enjoy in the cooler months!


  • 250g minced fatty pork
  • 250g shelled raw prawns
  • 1 tablespoon rice wine or dry sherry
  • 1 egg white
  • 1 teaspoon cornflour
  • 1 tablespoon light soy sauce
  • 1 spring onion, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 24 fresh wonton wrappers
  • 3 litres chicken stock
  • 4cm piece ginger, peeled and sliced
  • 3 cloves garlic, peeled and sliced
  • 200g thin Chinese egg noodles, boiled in plenty of water until al dente, well rinsed under cold water and drained well
  • 250g choy sum, halved into equal lengths and coarse leaves discarded
  • Oyster sauce and chilli oil for serving


  1. To begin, put the pork, prawns, wine, egg white, cornflour, soy sauce, spring onion, salt and sesame oil into a mixing bowl and mix well.
  2. Place one tablespoon of the mixture in the middle of a wonton wrapper, brush the edges of the pastry lightly with water and pinch the edges together around the filling so that you have a filled "bag" shape. This will create your dumplings.
  3. Bring a large saucepan of water to the boil, carefully add the dumplings, gently stirring so they don't stick to the bottom, and simmer for a couple of minutes until just cooked.
  4. Remove them and put on a plate but keep apart or they may stick together.
  5. Place the stock, ginger and garlic in a large saucepan, bring to the boil and simmer for five minutes. Remove the ginger and garlic with a slotted spoon and discard.
  6. Bring the stock back to the boil, add the noodles and reheat thoroughly.
  7. Remove and divide them equally among six soup bowls.
  8. Reheat the dumplings in the stock in two batches then put four in each bowl, adding a ladle or two of the stock in each bowl. After this sprinkle some spring onions on top.
  9. Meanwhile, add the choy sum to a saucepan of boiling water.
  10. Simmer for four minutes or until tender but slightly crisp.
  11. Remove, drain well and place neatly on a serving plate. Drizzle well with oyster sauce and serve as a side to the soup with extra soy sauce, sesame oil and chilli oil.

Written by Ray McVinnie. First appeared on

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