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Pork Dumpling Soup

Pork Dumpling Soup recipe image
This comforting Pork Dumpling Soup features tender, hand-folded dumplings filled with a savory mixture of lean ground pork, finely chopped cabbage, and aromatic seasonings. The dumplings are gently poached in a rich Chinese chicken broth infused with sesame oil and white pepper, creating a dish that is both hearty and delicate. The cabbage adds a subtle crunch and sweetness that balances the savory pork, while the egg white ensures the filling remains moist and cohesive. Perfect for a cozy weeknight dinner or a light lunch, this soup is straightforward to assemble yet delivers restaurant-quality flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1265
Description
This comforting Pork Dumpling Soup features tender, hand-folded dumplings filled with a savory mixture of lean ground pork, finely chopped cabbage, and aromatic seasonings. The dumplings are gently poached in a rich Chinese chicken broth infused with sesame oil and white pepper, creating a dish that is both hearty and delicate. The cabbage adds a subtle crunch and sweetness that balances the savory pork, while the egg white ensures the filling remains moist and cohesive. Perfect for a cozy weeknight dinner or a light lunch, this soup is straightforward to assemble yet delivers restaurant-quality flavor.
Directions
  1. 1
    Finely chop the cabbage using a food processor or sharp knife.
  2. 2
    Place chopped cabbage in a medium bowl and sprinkle with 1/4 teaspoon salt.
  3. 3
    Let the cabbage stand at room temperature for 30 minutes to release moisture.
  4. 4
    Squeeze excess water from the cabbage using a clean kitchen towel or your hands.
  5. 5
    In a large bowl, combine the drained cabbage, ground pork, 1/2 teaspoon salt, egg white, cornstarch, white pepper, sugar, dry white wine, and 1 chopped green onion.
  6. 6
    Mix ingredients thoroughly until well combined.
  7. 7
    Keep the siu mai skins covered with a damp cloth or plastic wrap to prevent drying while working.
  8. 8
    Place one siu mai skin on your palm and wet the edge closest to your fingers with water.
  9. 9
    Pinch 2 or 3 pleats into the wet edge of the skin.
  10. 10
    Place 1 heaping teaspoon of the pork mixture in the center of the skin.
  11. 11
    Fold the circle in half, pressing the pleated edge against the unpleated edge to seal the dumpling.
  12. 12
    Repeat the process with the remaining skins and filling.
  13. 13
    Keep filled dumplings covered until ready to cook.
  14. 14
    Heat the chicken broth and 1/2 teaspoon of sesame oil to a boil in a large pot or Dutch oven.
  15. 15
    Reduce heat to maintain a gentle simmer.
  16. 16
    Gently add the dumplings to the simmering broth.
  17. 17
    Cook for 4 to 5 minutes, or until dumplings float and filling is cooked through.
  18. 18
    Ladle soup into bowls, garnish with remaining chopped green onions and a drizzle of sesame oil.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1265kcal
% Daily Value *
Total Fat 62g96%
Saturated Fat 17g85%
Cholesterol 419mg140%
Sodium 4045mg169%
Total Carbohydrate 25g9%
Dietary Fiber 7g29%
Sugars 4g
Protein 133g266%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork dumplings, chinese soup, handmade dumplings, cabbage filling, chicken broth, comfort food, asian cuisine, siu mai skins, white pepper, sesame oil, ground pork, easy dinner, homemade soup, wonton soup, pork filling, green onions, cornstarch, egg white, lean meat, broth based
Read it online: https://www.chefs-mate.com/recipe/pork-dumpling-soup/