Pork Dumpling Soup
These dumplings make for a great wholesome and nourishing dinner, especially as a soup!
Ingredients
Serves 2-4
For the dumplings:
- 300g Wyndham’s pork mince
- 2 spring onions, very finely sliced
- 1 clove garlic, grated
- 1 tsp fresh ginger, grated
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- ½ tsp white pepper
- 1 tsp Shaoxing wine (optional but excellent)
- 20–24 wonton wrappers
- Small bowl of water for sealing
For the soup:
- 1.5 litres rich pork or chicken bone broth (we love Spring Bone Broth)
- 1 tbsp light soy sauce (to taste)
- 1 tsp fish sauce (optional, for depth)
- 1 small handful shredded greens (pak choi, cavolo nero or spinach)
- 1 tsp grated ginger
- 1 tsp sesame oil
- Chilli oil, to serve
- Fresh coriander, sesame seeds and extra spring onion, to finish
Method
1. To make the filling - in a bowl, combine pork mince, spring onions, garlic, ginger, soy, sugar, sesame oil, white pepper and Shaoxing wine. Mix vigorously for 1–2 minutes until slightly sticky — this gives you that classic bouncy dumpling texture.
2. To shape the dumplings, place a heaped teaspoon of filling in the centre of each wonton wrapper, lightly dab the edges with water, bring the edges up loosely around the filling and gently scrunch together at the top — don’t worry about neat pleats. You want a rustic, open, money-bag shape with the top slightly ruffled. Place on a lined baking tray and cover with a tea towel while you finish the rest.
3. To prepare the soup base, bring the bone broth to a gentle simmer (not a rolling boil). Add soy sauce, fish sauce (if using), ginger and sesame oil. Taste and adjust seasoning.
4. Drop the dumplings gently into the simmering broth. Cook for 4–5 minutes until they float and the pork is cooked through. Add shredded greens for the final minute.
5. To serve - ladle dumplings and broth into bowls, and finish with chilli oil, coriander, extra spring onion and a final drizzle of sesame oil.