To be frank, I am not a big fan of soup dumpling last time. Call me dump or fussy, I just never find one that I fancy.
1 fine day, my husband told me that he is bringing back soup dumpling from Penang. We even had a small argument on it because my freezer is full and I don’t like soup dumpling. Until I tried it, it is like the most delicious and comforting dumpling I ever tasted. It was a homemade dumpling and I managed to get the recipe from the kind old couple who sold this to him and now I’m sharing with you.
This is perfect to be added into noodle soup and hotpot. you can make more and freeze it in the freezer
Step-by-Step Pictorial Recipe
Ingredients required are very simple. Just dried mushroom, chestnut, shrimps, chinese chives, seasoning and minced pork belly. I prefer to use minced pork belly as it yearned a juicer dumpling. Do go for lean minced if prefer. I also bought ready-peeled chestnut from NTUC. I hate peeling chestnut as it is very time consuming.
Add all the ingredients in a large mixing bowl
Mix in until well combine.
I used this dumpling skin and can be found in NTUC. Any dumpling skin also ok
Scoop 1 teaspoon of fillings (or more depending on the size of the dumpling skin used.
Use water and dab alongside the edge of the dumpling skin to seal
Fold along the edge
you can stick the 2 corner of the triangle together or just leave it
To freeze, freeze it in the freezer seperately first. when frozen, then transfer all to a ziploc bag.Print
Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
Crunchy, juicy, meat and sweet soup dumpling. Guarantee best ever
- Prep Time: 1 hr
- Cook Time: 5 mins
- Total Time: 52 minute
500 minced pork belly
250g prawn (cut into chunk for crunch)
250g finely diced water chestnut
20g finely diced dried mushroom (soaked and drained)
20g fincly chopped chinese chives
3 tablespoons light soy sauce
2 tablespoons oyster sauce
3 tablesppon sesame oil
1 packet of Wanton or Shui Jiao Skin (about 50 pcs)
Add all ingredients and seasoning into a large mixing bowl.
Mix until well combine
Prepare a small dish with water to seal the dumpling
Scoop 1 teaspoon (or more if the dumpling skin is bigger) onto the dumpling skin
Dab the edge of the skin with water and wrap the meat filling into the skin by folding into half (Or use any other folding method preferred)
Repeat for the remaining fillings until finish
Add the dumpling into boiling water or boiling soup and allow it to cook for 5 mins or until cook
To freeze, freeze each dumpling seperately. When frozen, then transfer all to zip lock bag and continue to freeze until needed
Keywords: chinese new year, cny, soup dumpling, dumpling