Dumpling Soup

Fall is here! Temperatures are dropping, so I thought I’d whip up a simple and quick soup at home. In Vietnam, there are many variations of dumpling soup. Sometimes the wontons are filled with pork, shrimp or even a combination of the two. You can experiment with any ground protein you have on hand.

This soup showcases crab, pork, and chives. The Dungeness crab meat adds a sweet and delicious flavor to the filling. The broth is clear with a warm peppery ginger aroma. This recipe takes little time to make compared to your traditional Vietnamese noodle soup (pho), but it provides a memorable and delicious experience. I hope you enjoy!

Stock

  • 20 cup of water

  • jicama

  • 1 large daikon

  • 2 carrots

  • 1 onion

  • celery sticks

  • 1 leek

  • 1 ginger

  • 1 dried squid

  • 1 tbsp chicken bouillon

  • 1 tbsp S&P

  • 2 tbsp kosher salt

  • 2 rock sugars

  • 2 tbsp fish sauce

Dumplings

  • one package of dumpling wrappers

  • 1 pound ground pork

  • 1 pound of Dungeness crab meat

  • 1/2 cup Chinese chives, minced

  • 1/4 cup shallots, minced

  • 1/2 cup jicama, minced

  • 1 garlic, grated

  • 1 tsp ginger, grated

  • 2 tsp sugar

  • 1 tsp salt

  • 1 tsp pepper

  • 2 tsp cornstarch

  • 1 tbsp fish sauce

  • 1 tbsp oyster sauce

  • 1 tbsp Shaoxing wine

Watch video below for additional instructions

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