January 21, 2014

Shrimp Dumpling Soup

Thanks to Kymm Lee for sharing this recipe at Singapore Home Cooks!
This recipe make 24 large wantons or 30 small wantons


100 gm pork shoulder butt with some fats, finely chopped
100 gm fish paste
10 pcs tiger prawns, diced, set aside head for stock
5 water chestnuts, skin removed and diced
1 stalk spring onion, diced
Dumpling skin

Seasoning for wanton
1 tbsp fish sauce
1 tbsp chinese wine
1 tsp sesame oil
A pinch of salt and pepper

10 pcs of chicken feets
3 litres of water
6 cloves of garlic
30 gm of ginger, sliced
A handful of caixin, chopped into 1 inch length
1 stalk spring onion for garnish
Salt and pepper to taste


Preparing stock
  1. Simmer chicken feet with garlic and ginger for 1.5 hours
  2. Add salt and pepper to taste
  3. Discard chicken feet and prawn heads
  4. Add caixin and boil for 2 mins
  5. Set aside

Preparing shrimp dumplings
  1. Mixed minced pork, shrimp, water chestnuts, fish paste, spring onions and seasoning together
  2. Wrapped with dumping skin and seal the sides with water.
  3. Placed them on a lightly floured surface
  4. Bring a pot of water to boil
  5. Add a few pieces of dumplings at a time to prevent over crowding
  6. Boil for 2 to 3 mins
  7. Transfer cooked shrimp dumplings into soup bowl
  8. Pour chicken stock over shrimp dumplings
  9. Served with spring onions and pepper

Other attempt

White dumpling skin is a better option. Taste better, easier to wrap and does not need water to seal the sides.

To prepare wanton noodles, mix dark soya sauce, hoisin sauce or oyster sauce, chinese wine, sesame oil and small amount of stock. Bring to a simmer. Toss cooked one portion of egg noodles with 2 to 3 tablespoons of sauce. Serve with blanched caixin and a bowl of wanton soup.