This dumpling soup is a delicious and filling comfort food, and is one of many ways to use wonton dumplings.
The minced chicken and prawn stuffed dumplings are served on a bed of white cabbage, and soaked in a delicious soup broth that finishes the dish perfectly. The recipe for the dumplings should yield you quite a few dumplings, so if you have some left over check out our other wonton dumpling recipe for other tasty ways to use them!
Step 1: Start by adding 1 clove of garlic and 1/2 teaspoon of coriander stalks to a mortar and pestle, and crush into a paste.
Step 2: Then add 1 cup of prawns and 1 cup of minced chicken to a food processor and mix, then add 1 tbsp of sesame oil, 1 tbsp of soy sauce, 1/2 teaspoon of meat seasoning powder, 1 tbsp of sugar, 1 tbsp of potato flour, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the coriander and garlic paste we made earlier, and then continue mixing until you are left with a thick paste like this.
Step 3: Now place 1 piece of wonton pastry over your fist, spoon in about 1/2 tbsp of the chicken and prawn paste, and push down into your first, wrapping the pastry around the paste but leaving the top uncovered. Smooth out the top edges and repeat this process until you have used up all of the paste.
Step 4: Now we are ready to make the soup. Pour 1 1/2 litres of water into a pot, and add 1 chopped carrot, 1 onion sliced in half, 1 pickled garlic with 1/4 cup of the juice and 1 teaspoon of peppercorn to the pot, and heat on a high heat until the water is boiling. Now add 1 chicken stock cube, 1/4 cup of sugar and 2 tbsp of fish sauce to the pot, give everything a stir, and leave to boil whilst we prepare the rest of the dish.
Step 5: Next bring a separate pot of water to the boil, and add 1 cup of white cabbage. Boil for about 2 to 3 minutes, then scoop the cabbage into a serving bowl.
Step 6: Once you have removed all of the white cabbage, add the dumplings to the pot of boiling water. Add as many dumplings as you want – the recipe we have used should yield quite a few dumplings, so you can just use as many as you want. Boil the dumplings until they are cooked – you will know they are cooked once they start to float. Once they are done, dunk them in a bowl of cold water to wash off any excess flour. Once washed, spoon them into your serving bowls on top of the white cabbage.
Step 7: By now the soup broth should be ready, so turn off the heat and spoon just the broth over the dumplings until the dumplings are submerged in soup broth. Be careful not to scoop out any of the other ingredients in the soup, they were just used to add flavour to the broth.
Step 8: Garnish with some chopped spring onion and coriander, some fried garlic oil, and then serve and enjoy!
We hope you enjoyed this dumpling soup recipe! What is your favourite Asian soup recipe? Let us know in the comments below!
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