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The best dumpling recipes to send your appetite into overdrive

Marion Grasby — Thu, 03 Aug 2023 17:34:50 +0000

The best dumpling recipes to send your appetite into overdrive

Did somebody say dumpling?

I’m a HUGE sucker for dumplings. Gyoza, dumplings, wontons, potstickers… what’s not to love about a bite-sized parcel of pure joy? One of the best things is the versatility. You have free reign to fill your little vessels with whatever your heart desires, whether that’s something meaty and juicy, or plant-based and virtuous. With that in mind, these dumpling recipes will have you filling, folding, steaming and frying your goodies like a professional in no time.

Fill ‘em with your fave combos, whip up your own out-of-this-world dumpling sauce (hello, chinkiang vinegar) and get ready for melt-in-your-mouth morsels of utter deliciousness.

Prawn & Chive Potstickers

The perfect ratio of chewy wrapper, crispy base and that sweet prawn, water chestnut and garlic chive filling. Why not go all out and make your own dumpling wrappers, then make a day of crafting these delights with your family or friends.

Har Gow (Prawn Dumplings)

I’m calling it – har gow (aka Chinese prawn dumplings) are the Mount Everest of the DIY dumpling world: they’re quite possibly the trickiest dumplings to make from scratch at home. Many have tried, many have failed (yep, including me). Well, strap yourselves in – I’ve finally reached the har gow peak after 10 YEARS of attempts and nailed those pesky wrappers. New dim sum level unlocked.

Spicy Sichuan Wontons

The secret to these epic dumplings is all in the light and silky filling: pork, spring onion and ginger moistened with chicken stock and egg make the magic happen. Wontons can be prepped ahead and frozen or refrigerated, then cooked from frozen for when that dumpling craving hits.

Chicken Satay Dumplings

When dumplings meet chicken satay, magic happens. These pretty-as-a-picture beauties are parcels of pure joy – everything about them makes me happy, from the shape to the flavourful filling.

Northern Chinese Cumin Lamb Dumplings

Spiced lamb dumplings with chilli oil for dipping… does it get any better? And these ones are just so easy to make. It takes hardly any time at all to whip up the filling, fold and cook. Perfect for when you’re in dire need of a dumpling fix, quicksmart.

Thai Prawn & Pork Dumplings

You might know these as siu mai, but in Thailand these pork and prawn dumplings are called kanom jeeb. Fold wonton wrappers around the pork and prawn paste and cook in a steamer for a classic street food treat. These are the perfect finger food for your next party or get together.

Spicy Beef & Cheese Gyoza

Flavourful beef and oozy mozzarella… in a dumpling? One million times, yes. The golden chewy bottoms and melting cheese are taken to new heights with a spicy dipping sauce, too. Cheesy. Beefy. Spicy. Divine.

Spicy Prawn Wontons

Plump, juicy dumplings with the perfect bouncy filling, smothered in a spicy red oil… a plate of pure heaven.

Thai Prawn Dumplings

Now here’s a treat you’re going to want to get in on. Here, the gorgeously smooth prawn filling is offset perfectly with the traditional Thai condiments of garlic oil and nahm jim. Spicy, salty, steamed – they’re all the things, my friend.

Spicy Thai Basil & Chilli Dumplings

These dumplings taste like a Japanese gyoza and a spicy Thai stir-fry had a love child. You’ll enjoy the crackle of the crisp cornflour lace as you pop the caramelised dumpling into your mouth for a delicious pork, basil and chilli flavour bomb. A must-try.

Smoky Sriracha Chicken Dumplings

If you love dumplings as much as I do, then you’ll adore these smoky, spicy, chicken-y parcels of homemade goodness. And also… can we have a minute of appreciation for that beautiful triangle fold? You want to ensure your meat doesn’t dry out, so definitely stick with chicken thighs for the best result. Glorious!

Pork & Lemongrass Dumplings

These dumplings are a pure celebration of Vietnamese flavours and are so incredibly fragrant. You’ll have loads leftover too, so pop them in your freezer to whip out whenever you need a quick dumpling fix and cook them straight from frozen.

Prawn Dumplings in Red Oil

Sometimes the simple things are the best… like these prawn dumplings, which are classic, elegant and oh-so epic. Speaking of epic, the spicy red oil I’ve paired them with is unbelievably good. These will become a fast favourite.

Spicy Korean Pork Dumplings

If you’ve been around for a while, you’ll know I love all things spicy and all things dumpling. So it’ll come as no surprise that these spicy pork dumplings are my not-so-secret obsession.

Lamb & Ginger Dumplings

Lamb flavoured with garlic, spring onion and soy sauce, all nestled up snugly in a little dumpling wrapper: in other words, a flavour sensation. Make them ahead of time and store in the fridge or freezer, then steam, boil or fry. Top with a spicy soy sauce and you’re ready to dive in.

Crab & Pork Dumplings

Is there anything better than juicy, bouncy, steamed dumplings? This celebration of pork and crab is absolutely delicious, and my simple tips and tricks will help you achieve the perfect filling texture.

Pork & Chive Dumplings

Juicy, plump pork dumplings with lashings of spicy chilli oil… it doesn’t get much better than this. It might be a labour of love but if you want to make folding extra easy, make your own dumpling wrappers. A bit of a longer process but totally worth it – promise!

Crispy Pork Gyoza

How to make gyoza dumplings EVEN better? The answer is all in the crunch. Level up your gyoza with this crispy latticework bottom that’s pure, supersonic crispy joyousness.

Pho Soup Dumplings

How to make soup dumplings, aka xiao long bao, even better? Add some knockout pho broth! Totally tasty, totally worth the effort.

Gyoza with Spicy Peanut Sauce

All together now: oh my gyoza! These dumplings are plump, juicy and packed full of epicness. And that spicy, nutty sauce truly is the secret to their success.

Northern Chinese Beef Dumplings

It’s no secret I’m a huge dumpling fan, and these beefy parcels of heaven are a pure flavour sensation. There’s a Sichuan hum in the background, and combined with that chilli oil kick on top? Absolutely epic.

Marion's Best Dim Sim

Dim sim is really popular here in Australia: it’s a Chinese-inspired dumpling made with meat and vegetables, and looks very similar to siu mai. Now you can make the very best dim sims from scratch. Get set for zero regrets.

Thai Green Curry Pork Wontons

These are my go-to dumplings for a fancy (or not-so fancy) dinner party at mine. These silky pork dumplings are infused with Thai Green Curry Paste and look like they’ve been plated in a restaurant. In reality, they’re super simple to make and the flavour is so bomb you’ll still be hearing the applause weeks later.

Thai Shrimp Gyoza

These gorgeous gyozas feature sweet, delicate shrimp as the star attraction, made even more epic with a blend of traditional Thai flavours. It wouldn’t be a proper dumpling fix without a spicy dipping sauce, and this one is a total knockout.

Cheesy Fried Dumplings

What’s better than dumplings? Dumplings dunked in cheesy breadcrumbs and fried, that’s what. These moreish, crunchy parcels are full of savoury umami goodness, and the chilli adds the perfect spicy finish.

Classic Yum Cha Siu Mai

Pork and prawn siu mai (or shumai) dumplings are a classic part of a yum cha or dim sum menu, and for good reason… they’re delicious. The great thing about them as well is that they don’t require any fancy folding technique, so they come together fairly quickly. Make sure you vigorously mix the filling to get the characteristic ‘bouncy’ texture’, plus keep some of the prawns roughly chopped so you get little pops of texture throughout.

Brie Cheese Dumplings

I’m going to end my round-up of the best dumplings recipes with this curveball – it might not be what you’re expecting, but *exhale* trust me on this one. This quick and simple idea for deep-fried brie cheese dumplings will turn you into the talk of the town – it’s the perfect party food, appetiser or share plate to enjoy with loved ones. And don’t forget the candied chilli for the perfect sweet-n-spicy pop!

Love dumplings? Try these recipes next.

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Brie Cheese Dumplings

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Classic Yum Cha Siu Mai

Marion Grasby — Wed, 05 Oct 2022 03:06:35 +0000

Classic Yum Cha Siu Mai

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Classic Yum Cha Siu Mai

PREP TIME

COOK TIME

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Ingredients

Steps

Take three-quarters of your prawns and use a sharp knife to finely mince them (alternatively, you could pulse them in a food processor to form a rough paste). Roughly chop the remaining prawns.

In a large bowl, place the prawns, pork, garlic, soy sauce, white pepper, sesame oil, sugar, salt, egg, corn flour and spring onion. Mix vigorously until well combined and the mixture is firm-ish and sticky.

If your wonton wrappers are square, use an 8cm (just over 3”) pastry cutter to cut them into rounds. Place a wrapper in the palm of your hand. Add 2 tsp of the filling to the centre then squeeze and ‘squish’ the wrapper around the filling. Pat down the filling on the top. Place a few squares of carrot in the centre of the filling at the top. Place onto a tray lined with baking paper. Repeat until the filling and wrappers are used up.

Place the dumplings (in batches) into a steamer basket and steam either in Panasonic 10-cup Rice & Multi Cooker SR-CN188WST for or over a pot of boiling water for 8-10 minutes or until cooked through.

For the dumpling dipping sauce, mix all the ingredients in a bowl.

Serve the siu mai with the dipping sauce.

Notes:

– This recipe was made in the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST

– To learn more about the Panasonic Kitchen range, click here.

– Once you’ve filled the siu mai dumplings, you can place these on a tray, cover with cling film and freeze them until you’re ready to cook.

Tags:

30-minute meals • Buns • Chinese cuisine • Comfort food • Condiments & Sauces • Dinner • Dinner Party • Dumplings • Family favourites • Holiday season • How-to • Kid-friendly • Lunch • Make ahead meals • Pork • Prawns • Restaurant classics • Rice-cooker • Seafood • Weekend meals • Wontons

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What our customers say

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Catherine

2024-01-16

Super easy, delicious and authentic

My first time making dumplings and this recipe was so easy to follow and the dumplings themselves held together beautifully , had a great texture and tasted delicious.

Agnès

2023-06-14

Excellent !

Beautiful, whether it was the dish or the sauce, everything was delicious.

The textures are perfect, the flavors balanced, a delight.

I rediscovered the taste of siu mai tasted in Malaysia. An authentic culinary journey, to do, to redo.

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Green Curry Pork Wontons

Marion Grasby — Thu, 16 Jun 2022 09:12:03 +0000

Green Curry Pork Wontons

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Green Curry Pork Wontons

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Ingredients

Steps

Soak the shiitake mushrooms in some hot water for 15 minutes until softened. Remove and discard the stems, then very finely chop the mushrooms.

Heat the oil over medium heat in a small saucepan. Add the onion and cook, stirring often, for 3 minutes or until starting to soften. Add the mushrooms, cook for another 2 minutes or until the mushrooms and onion are soft. Add the curry paste and cook for 1-2 minutes or until fragrant. Transfer to a bowl, stir in the fish sauce, season with salt and white pepper to taste, then cool to room temperature. Add the pork mince and mix to combine.

Working with one wrapper at a time, place a heaped teaspoonful of the pork mixture in the middle of each wrapper. Using your finger, lightly spread a little water around two adjoining edges of the wrapper, then fold the wrapper over to form a triangle, pressing the edges together to firmly seal and press out any air pockets as you go. Holding the wonton so the pointed end is at the top, bring the two lower side-points of the triangle firmly over and around the front of the wonton, sealing them tightly in the middle; there will be ‘tails’ crossing over each other and the filling should be round and quite tight and bulgy in the middle where the filling is. Repeat until all the filing and wrappers are used.

Bring a large saucepan of water to the boil for the wontons.

While the water comes to the boil, make the coconut sauce. Combine all the ingredients except the lime juice in a small saucepan, then bring to a simmer, stirring to dissolve the sugar. Turn off the heat, then add the lime juice and keep warm. Remove and discard the lemongrass stalk and the lime leaves.

Add half the wontons to the boiling water, then bring the water back to the boil. Cook the wontons for 2 minutes, or until the filling is cooked through, then remove using a large skimmer and drain well. Repeat with remaining wontons. Divide among bowls. Spoon over the sauce, then scatter with spring onion, chilli, young ginger and fried shallots to taste. Serve.

Tags:

Appetisers • Chinese cuisine • Comfort food • Curry Pastes • Dinner • Dinner Party • Dumplings • Family favourites • How-to • Make ahead meals • Pork • Restaurant classics • Soups • Thai cuisine • Thai Green Curry Paste • Weekend meals • Wontons

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Make homemade plum sauce from scratch and get dipping

Marion Grasby — Mon, 07 Mar 2022 01:27:25 +0000

Make homemade plum sauce from scratch and get dipping

Sweet and sticky Chinese plum sauce: it’s a vibe.

I’ve said it once and I’ll say it again… anything homemade just tastes better. This Chinese dipping sauce is testament to that – it’s sweet but not sickly, delicately spiced with natural goodness and there are no nasties in sight. Because when you make it with your own hands in your own kitchen, you know everything that goes into it! Great with spring rolls, money bags and more, this is my homemade plum sauce.

Pssst… Prefer your info in video format? Watch how to make homemade plum sauce a la Marion!

Ingredients for plum sauce

You’ll need:

• 4 prunes, soaked in 4 tbsp hot water for 10 minutes

• 500g (1 lb) black plums, cut into chunks, pits discarded

• ¼ cup apple cider vinegar

• ½ cup caster (superfine) sugar

• 3 large slices ginger

• 2 cloves of garlic, lightly bruised

• 1 cinnamon stick

• 2 whole star anise

• 1 tsp Chinese five spice (check out my homemade five spice here!)

• 1 tsp sea salt

• 2 tsp cornflour (cornstarch) or potato starch mixed with 1 tbsp water (optional, only if necessary)

How to make Chinese plum sauce at home

Start by adding the prunes and their soaking liquid to a medium-sized saucepan, along with the black plums, vinegar, sugar, ginger, garlic, cinnamon stick, star anise and five spice. Simmer for 10 minutes, then remove from heat and take out the ginger, garlic, cinnamon stick and star anise. Discard these as they aren’t needed again.

Next, transfer the plum mixture into a food processor and blend until smooth. Pour into a clean saucepan and simmer over medium heat for another 2-3 minutes until it’s thickened slightly. At this point, give it a taste and season with salt. If the mixture is too thin, just add the cornflour and simmer again until thickened. However, if the sauce is thick enough for your liking, simply transfer the sauce into jars.

How to store homemade plum sauce

Homemade plum sauce will keep in the fridge for up to two weeks. Try it as a dipping sauce for spring rolls, egg rolls, wontons or as a sauce for grilled chicken or duck.

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Spicy Chilli Oil Ham Wontons

Marion Grasby — Thu, 23 Dec 2021 06:38:26 +0000

Spicy Chilli Oil Ham Wontons

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Spicy Chilli Oil Ham Wontons

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Ingredients

Steps

Line a baking tray with baking (parchment) paper and set aside. Place the leftover ham chunks into the bowl of a large food processor and blitz into coarsely ground. Transfer to a large mixing bowl.

Add the pork mince to the bowl of ground ham and crack in the egg. Follow with the chicken stock and cornflour, then vigorously mix with a fork to break up the egg and combine all the ingredients together until smooth and sticky. Add in the soy sauce, pepper, coriander, spring onion and ginger, then stir again to combine.

Hold a wonton wrapper in the palm of your hand so that one corner is facing you. Place about a heaped teaspoon of the filling into the centre of the wonton wrapper, then brush the edges of the wrapper with a little water. Place onto lined tray and repeat until all the filling has been used up. If you’re not going to cook these within a couple of hours, cover with cling film and store in the freezer. The moisture from the filling can turn the wonton wrappers sticky if left in the fridge for too long. Wontons can be cooked from frozen.

Bring a large pot of boiling water to the boil. Cook the wontons in batches in the boiling water for 4-5 minutes or until cooked through.

Meanwhile, let’s make the spicy sauce. Combine the ingredients in a small bowl and mix well to combine.

Drain the wontons with a slotted spoon and transfer to serving bowls. Generously spoon over the spicy sauce and sprinkle with spring onion before serving.

Tags:

Comfort food • Dinner • Dumplings • Ham • Leftovers • Lunch • Make ahead meals • Pork • Winter warmers • Wontons

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Liz

2023-04-18

Tasty wontons!

I had some leftover ham I needed to use up and want sure what to do with it.

I found this recipe and decided to use this recipe to make wontons for a soup. I’ve never made wontons before and they turned out fantastic. The whole family loved them. This recipe is a keeper.

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Spicy Wonton Noodle Soup

Marion Grasby — Sun, 15 Aug 2021 05:09:20 +0000

Spicy Wonton Noodle Soup

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This recipe is a saviour, trust me - for lunch, dinner, or even a late night ‘I’ve just got home and I’m starving’ dish. It’s so crazy easy! Just a few ingredients and my easiest ever dumpling hack and 15 minutes later you have a wonton ramen soup that tastes like it’s taken hours to make. I seriously love this one.

WATCH THIS RECIPE

SPICY WONTON NOODLE SOUP

PREP TIME

-

COOK TIME

15 minutes

SERVES

2

Ingredients

2 tbsp vegetable oil

1 tbsp Doubanjiang chilli paste*

2 packets instant ramen noodles*

1 cup baby spinach leaves

sliced spring onion (scallions), to serve (optional)

Meatball wontons:

8 store-bought mini meatballs

8 wonton wrappers

Steps

Heat the vegetable oil in a saucepan over medium-high heat. Add the doubanjiang and cook, stirring, for a minute or until fragrant. Stir through any seasoning packets from your instant noodles. Add 5 cups of water and bring to a boil. Add the noodles and cook until just tender. Use tongs to transfer the noodles to serving bowls. Keep the soup broth simmering gently on low heat.

Take a wonton wrapper and place a mini meatball in the centre. Moisten the edges and seal around the meatball. Add straight into the soup broth. Repeat with the remaining meatballs and wrappers. Cook for 3-4 minutes or until the wontons are cooked through.

In the meantime, divide the baby spinach among the serving bowls. Scoop out the wontons and place on top of the noodles. Ladle over the broth. Top with spring onions, if using.

Notes:

– Doubanjiang is a Chinese fermented chilli and broad bean paste. You can find it from an Asian grocery store or order it online.

– The doubanjiang is spicy so I like to start with a mild ramen flavour.

Tags:

15-minute meals • Easy weeknight dinners • Noodles • Ramen • Serves 2 • Soups • Wontons

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Kathi

2023-02-13

Great quick recipe

I don’t usually even try quick recipes, but I saw this video and had to try it. It turned out great! I had to cut the meatballs in half (apparently the mini meatballs here aren’t that mini). It was still a great fast meal and my husband asked if I’d make it again (I already have the second half of the wontons in the freezer )

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Spicy Prawn Wontons

Marion Grasby — Tue, 10 Aug 2021 02:16:01 +0000

Spicy Prawn Wontons

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Plump, juicy dumplings with the perfect bouncy filling, smothered in a spicy red oil… you guys, this plate is pure heaven.

WATCH THIS RECIPE

SPICY PRAWN WONTONS

PREP TIME

15 minutes

COOK TIME

25 minutes

SERVES

Makes about 20

Ingredients

300g (10.5 oz) peeled and deveined prawns/shrimp

1 tsp sea salt

1/8 tsp ground white pepper

½ tsp sesame oil

1 tbsp finely grated ginger

1½ tbsp chicken stock

2 tsp corn flour (cornstarch)

2 tbsp finely sliced spring onion (scallions)

20 wonton wrappers

sesame seeds, to serve

Spicy red oil sauce:

4 tbsp chilli oil (try my homemade version here)

2 tbsp soy sauce

1 tbsp white vinegar

½ garlic clove, finely grated

1 tbsp finely chopped coriander (cilantro)

1 tbsp finely chopped spring onion (scallions)

Steps

Use a sharp knife to chop the prawn meat into a fine mince. Place into a large bowl and add the salt, pepper, sesame oil, ginger, chicken stock, corn flour and spring onion. Mix vigorously for 2-3 minutes until well combined. The mixture will become ‘sticky’ and firmer as you mix.

Place a tablespoon of the prawn mixture into the centre of a wonton wrapper. Moisten the edges of the wrapper with water. Fold the edges of the wrapper over the filling to form a triangle. Press around the edges of the triangle to expel as much air as possible. Bring the two points of the long edge of the triangle together, moisten the tips and press them together. You should know have a dumpling that is a bonnet or kind of diamond shape. Place onto a tray lined with baking paper. Repeat with the remaining filling and wrappers. Cover with cling film and refrigerate or freeze until ready to cook.

For the spicy red oil sauce, combine the ingredients in a small bowl.

To cook the dumplings, bring a large pot of boiling water to a gentle simmer. Cook the dumplings in batches for 3-4 minutes or until just cooked through (8-10 minutes if frozen). Drain and transfer to a bowl. Spoon over the spicy red oil sauce and sprinkle with sesame seeds.

Tags:

Chinese cuisine • Dinner • Dinner Party • Dumplings • Lunch • Make ahead meals • Prawns • Seafood • Wontons

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What our customers say

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Injy

2022-12-06

Chilli Sauce is delicious

This chilli sauce is heavenly. I put it on everything not just the dumplings, I am not sure if thats authentic of me but I am so hooked. I have a jar full of it in the fridge I can’t go without it now.

Justine

2022-10-28

I'll take one ton of these won tons!

Absolutely delicious and my cat, Raven loved them also. She knows a good prawn dumpling when she smells one!

Anonymous

2022-10-25

Well planned and simple easy to follow

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Gyoza with Spicy Peanut Sauce

Marion Grasby — Mon, 09 Aug 2021 12:06:28 +0000

Gyoza with Spicy Peanut Sauce

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All together now: oh my gyoza! These dumplings are plump, juicy and packed full of epicness. And that spicy sauce is the secret to their success.Mumbai Street Toastie

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GYOZA WITH SPICY PEANUT SAUCE

PREP TIME

15 minutes

COOK TIME

45 minutes

SERVES

Makes about 24

Ingredients

1 cup finely shredded Chinese cabbage (wombok)

1 tsp salt

200g (7 oz) pork mince

1 spring onion (scallion), finely chopped

1 garlic clove, finely chopped

3 tsp soy sauce

2 tsp Chinese Shaoxing cooking wine

1 tsp sesame oil

½ tsp sugar

½ tsp sea salt

24 gow gee or gyoza wrappers

¼ cup finely sliced spring onion (scallions)

Spicy Peanut Sauce:

1 tsp Sichuan peppercorns

2 tsp chilli powder

2 tbsp soy sauce

1 tbsp Chinese black vinegar (or substitute half balsamic and half white vinegar)

1 tsp sesame oil

1 tbsp chilli oil

1 garlic clove, finely grated

1 tsp peanut butter

Steps

To making the spicy peanut sauce, heat the Sichuan peppercorns in a dry frying pan until fragrant. Use a mortar and pestle to grind to a fine powder. Transfer to a large bowl. Add the remaining ingredients. Whisk until well combined. Set aside for later.

To make the dumpling filling, place the cabbage in a medium bowl. Add the salt and set aside for 10 minutes, or until wilted slightly. Squeeze out excess liquid. Return to the bowl and add the pork mince, spring onion, garlic, soy sauce, Shaoxing, sesame oil, sugar and salt.

Place a scant tablespoon of the filling onto a wrapper and fold to enclose, pleating as you go. Transfer to a tray and cover with a damp tea towel. Repeat with the remaining dough and filling.

To cook the dumplings, bring a large pot of water to the boil. Add the dumplings and cook for 5 minutes or until cooked through. Scoop out ¼ cup of the cooking liquid and reserve

Add the reserved cooking liquid to the spicy peanut sauce and whisk to combine. Drizzle over the dumplings. Sprinkle with spring onion and serve.

Tags:

Chinese cuisine • Comfort food • Condiments & Sauces • Dinner • Dumplings • Pork • Weekend meals • Wontons

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Jan

2023-03-20

Recipe request

I love the recipes you post, but I have no access to many of the ingredients. I wish you’d post the recipe for these dumplings so I can make them at home

Pamela

2023-01-23

Dumplings

Excellent recipe. Thank you

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Wonton & BBQ Pork Noodle Soup

Marion Grasby — Tue, 03 Aug 2021 16:05:14 +0000

Wonton & BBQ Pork Noodle Soup

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This recipe has all my favourite words in it! I mean, who doesn’t love wontons, BBQ pork, noodles AND soup, right. It’s an iconic street food dish in Thailand for a reason, and it’s one of my favourite meals to make when I’m relaxing at home and need a big bowl of warming soup to keep me company.

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WONTON & BBQ PORK NOODLE SOUP

PREP TIME

20 minutes

COOK TIME

55 minutes

SERVES

4

Ingredients

8 cups chicken stock

4 garlic cloves, peeled and lightly bruised

4cm piece ginger, sliced and lightly bruised

2 whole star anise

400g (14 oz) pork ribs, cut into individual ribs

1 tbsp light soy sauce

1 tsp sea salt

600g (1.3 lb) fresh Chinese egg noodles (or your noodle of choice)

200g (8 oz) Chinese BBQ Char Siu pork (either store-bought or try my homemade version here), thinly sliced

200g (8 oz) choy sum or other Asian greens, cut into bite-sized pieces

Finely sliced spring onion (scallions) to serve

Wontons

200g (8 oz) pork mince

100g (3.5 oz) peeled prawns, finely chopped

¼ cup finely sliced spring onion (scallions)

1 tsp sesame oil

½ tsp sea salt

¼ tsp ground white pepper

1 tbsp water

1 tsp corn flour (cornstarch)

20 wonton wrappers

Steps

For the broth, place the chicken stock, garlic, ginger, star anise, pork ribs, soy sauce and salt into a large pot. Bring to the boil, then turn the heat down to low and simmer for 20-30 minutes.

In the meantime, for the wontons, combine the pork mince, prawns, spring onions, sesame oil, salt, pepper, water and corn flour in a bowl. Mix thoroughly. Place a heaped tablespoon of filling mix in the centre of a wonton wrapper. Moisten the edges of the wrapper and fold to seal. Place on a large tray. Repeat with the remaining wrappers and filling.

Skim any scum from the surface of the broth. Strain the broth and keep warm.

Heat a large pot of water until boiling. Add 1 portion of noodles and a handful of choy sum. Cook for about 2 minutes or until the noodles are just al dente. Drain with a slotted spoon and place directly into a serving bowl. Repeat for all serves of noodles and choy sum. Next cook the wontons in the same boiling water. Divide the wontons among the serving bowls.

Top the noodles with the Chinese BBQ pork. Ladle over the warm broth. Sprinkle over the spring onion and serve.

Notes:

– Mirin is a Japanese rice wine.

– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.

Tags:

Dumplings • Noodles • Pork • Soups • Wontons

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What our customers say

5.0

5.0 out of 5 stars (based on 2 reviews)

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Dnna

2023-10-23

Amazing

this is one I will definitely cook again. DELICIOUS!

April

2023-07-18

Delicious!

Super easy to make so I will admit that I omitted the wontons just as a personal preference open, I just really love noodles. I used the recipe included for the pork roast and it was delicious. Also, I did cut down on the Ginger. Just a wee bit again just for preference. I would highly recommend. Thank you so much for sharing your wonderful recipe!

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The post Wonton & BBQ Pork Noodle Soup appeared first on Marion's Kitchen.

Wonton Soup

Marion Grasby — Tue, 03 Aug 2021 08:43:08 +0000

Wonton Soup

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This is a very simple dish, but don’t worry – the umami game is strong! Plump, silky smooth wontons in a rich Chinese broth make this a superb, soul-warming soup. And you’ll have lots of leftover dumplings too, ready to pop into the freezer… winning!

WATCH THIS RECIPE

WONTON SOUP

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVES

4

Ingredients

8 cups chicken stock

2 garlic cloves, crushed

2 spring onions (scallions), plus extra finely sliced spring onions to serve

4cm (1.57 inch) piece ginger, sliced

1 tbsp dried shrimp (optional)

1 tbsp light soy sauce

Pork & prawn wontons:

150g (5.3 oz)pork mince

150g (5.3 oz) minced prawns

1 tbsp finely grated ginger

a pinch of ground white pepper

½ tsp sesame oil

¼ cup chicken stock

2 tsp cornflour (cornstarch)

1 egg

40 wonton wrappers

Steps

Place the chicken stock, garlic, spring onions, ginger, dried shrimp and soy sauce in a large pot. Place over high heat and bring to a boil. Then reduce the heat to medium and simmer for 20-30 minutes.

In the meantime, make your wontons. In a large bowl add the pork, prawns, ginger, pepper, sesame oil, chicken stock, cornflour and egg. Use chopsticks or a spoon to vigorously mix the ingredients together until well combined and sticky. Place a heaped teaspoon of mixture into the centre of a wonton wrapper. Moisten the edges with water. Fold the wrapper over the filling to form a triangle. Moisten the 2 side points of the triangle and then bring them together and press firmly. Place the wonton onto a large tray and repeat the process with the remaining filling and wrappers.

You’ll have far more wontons than you need for 4 serves. If you’re not using all the wontons immediately, freeze them on the tray. Then when they’re firm, transfer them to smaller bags/containers. You can cook them from frozen.

Strain the stock through a fine mesh sieve and pour it back into a clean saucepan. Season with salt to taste. Keep warm.

Bring a separate pot of water to the boil and cook the wontons in the boiling water for 3-4 minutes or until the filling is cooked. Use a slotted spoon to drain the wontons and divide among serving bowls. Ladle over the warm broth and sprinkle with finely sliced spring onions.

Tags:

Chinese cuisine • Dumplings • Pork • Prawns • Seafood • Soups • Wontons

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What our customers say

5.0

5.0 out of 5 stars (based on 8 reviews)

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Margo

2024-01-31

The best

Jo-Ana

2023-06-06

One of my favorites!

I love the simplicity of this broth! Everything is in our pantry and fridge. I made the wonton’s previously and pulled them out of the freezer. They did freeze well! Although it’s a warm day today, I was in the mood for comforting soup and this always hits the spot. The aromatics fill our home and make our mouths water! Thank you Marion

Vicki

2023-02-22

Fantastic recipes

We have tried lots of your recipes and have had great success – our friends have raved about them. So simple to make, wonderful instructions in a warm and engaging way – and lots of great tips – fantastic !!!