Pork & Mushroom Dumpling Soup

Pork & Mushroom Dumpling Soup

Serves 4



500g pork (or chicken) mince

3-4 mushrooms, broken into pieces

2 shallots, roughly chopped

1/4 bunch chives, roughly chopped

1 clove garlic, peeled

2 cm piece ginger, peeled

1 egg

1 Tbsp tamari or soy sauce

1 pkt square egg dumpling wrappers



1L Moredough Kitchens Asian Master Stock (available at Harris Farm Market)

1 Tbsp white miso paste (optional)2cm piece of ginger, sliced

1 bunch gai lan, cut into stems and leaves

1 Tbsp black and/or white sesame seeds

1 Tbsp chilli flakes

1/4 bunch chives, chopped

Sesame oil




  1. Blitz dumpling ingredients in a food processor until evenly chopped and well combined.
  2. Place 1 tablespoon of dumpling mixture in the centre of the dumpling wrapper. With wet fingertips, trace along two edges of the wrapper and fold wrapper in half to create a triangle. Bring the two lower tips together to form a bishops hat and pinch together.
  3. Set each dumpling aside on greaseproof/baking paper.Repeat until all filling has been used.
  4. Combine stock, miso paste and ginger slices in a large saucepan. Place dumplings in a steamer or bamboo steaming basket above the saucepan. Bring to the boil and cook for 15 minutes.
  5. Place gain lan stems into the broth and leaves on top of the dumplings and steam for a further 5 minutes.
  6. Divide gai lan stems and leaves between 4 bowls. Top with 6-7 dumplings.
  7. Sprinkle sesame seeds, chilli flakes and chives over dumplings. Drizzle with sesame oil and tamari.
  8. Gently pour broth other dumplings and serve.

Tags: dumpling soup, dumplings, short soup, steamed dumplings

Leave a Reply

Your email address will not be published.