Work today and play tomorrow with Asian Dumpling Soup

  • By Martin
  • August 20, 2014
  • Comments Off on Work today and play tomorrow with Asian Dumpling Soup
It takes minutes to Assemble this healthy and delicious meal

It takes minutes to Assemble this healthy and delicious meal

You know the scenario.  Work has gone on longer than expected, traffic was gridlocked all the way home, Skoobie dog needs walking, Son number 1 has to be taken to Karate,  and it’s been a similar state of affairs for the past few days.  A takeaway has been a life saver several times already this week but the thought of any more fast-food steeped in trans-fats is enough to summon a grinning grim reaper to the dinner table, an “I heart type 2 diabetes” badge proudly displayed on the front of a freshly ironed cowl.

It’s at times like this however that I thank my lucky stars and hardening arteries for a little preparation.  In less than 20 minutes we’re all greedily slurping on a healthy aromatic soup with hearty dumplings drifting among fresh spring onions and pak choi.  The dumplings are pre-made and kept in the freezer.  The soup is little more than a stock made after a Sunday roast from the chicken bones and kept in the fridge although this can be frozen as well.  If you don’t have fresh stock you could use convenience but I do urge you to make the most of what you buy and get a second meal out of a spent roast chicken.  It tastes better to.  It’s pretty much a larder cupboard fast food.  The dumplings cook from frozen in 15 minutes and you can throw in whatever fresh green veg you have in the salad drawer.  Chilli, greens, spring onions, coriander – whatever.  You don’t have to limit yourself to chicken.  Roast duck or Beef bones are fantastic too.  The key is to pick an empty weekend day to leisurely make the dumplings.  I like to gather my family around a table, pour a glass of wine and get stuck in.  It’s great fun and pays dividends on days when time is the most precious commodity of all.


Serves 4

Wonton Dumplings

250g peeled uncooked prawns, chopped coarsely

250g minced pork

1/2 teaspoon ground white pepper

1 1/2 tbs light soy sauce

2 tbs chopped spring onions

1 tbs rice wine or dry sherry

1 tsp sugar

2 tsp sesame oil

1 egg white (Lightly Beaten)

250g Pack of Wonton Skins



Put all the ingredients for filling into a bowl and mix together.  Cover with cling film and leave in a fridge for 30 minutes.

keeping the open pack under a damp tea towel to stop them drying out, lay a single Wonton skin flat on a work surface.  Dampen the edges with water and place a teaspoon of filling into the centre.  Bring the edges up and with a slight twist seal it.  You want it to resemble a little bag.  If you have any kids, now is a good time to gather them around you and have some fun making wontons.

From fresh they cook in 3-4 minutes.  From frozen 12-15.

To freeze, Lay them out on a tray lined with silicon or grease proof paper.  Cover with more paper, cling film and freeze.  Once frozen you can transfer them to a bag.  Cook from frozen as defrosting them makes the wonton skins soggy and sticky.


Wor Tip Dumplings

100g Minced Pork

50g Minced chicken

85g Finely chopped Chinese Leaves

1 tsp fresh grated ginger

1 tsp light soy sauce

pinch of ground black pepper

1 1/2 tbs chopped spring onions

1 tsp sesame oil

1/2 tsp sugar

1 tbs chicken stock or water


For Wrappers:

275g Plain flour

Pinch of Salt

250ml Very hot water



First make the dough.  Sieve the flour and salt into a bowl, make a well, then stir in the hot water gradually with a fork or chopsticks until most of the water is incorporated and you have a smooth dough.  Then remove and knead as you would bread for about 10-15 minutes dusting with flour if it is sticky.  Don’t rich the kneading as it’s essential to stretch the gluten and make a velvety springy dough which gives you tender dumplings.  When you’ve finished, place the dough back in a bowl and cover with a damp tea towel and allow to rest for 30 minutes at room temperature.

For the filling, place all ingredients into a bowl and mix thoroughly.  Allow to rest in the fridge for 20 minutes.

After the dough has rested, roll it our into a sausage shape with about a 2.5cm diameter.  Then cut this into sections 1.5cm wide.  You should get about 18-20 pieces.  Roll each segment into a ball and then roll into a circular pancake about 6cm across.  A neat trick is to do this between two pieces of greaseproof paper so nothing sticks.  Keep them under a damp cloth to stop them drying out.  Once again, gather your helpers around you and dampen the edges with water.  Put a couple of teaspoons of filling in each one and gather the edges together to form a semi circular pasty shape. Press to seal and crimp, either with a fork or traditionally by folding the edges into a frilly edge.

From fresh these cook in a couple of minutes or from Frozen in 12-15.  Freeze in the same way you would the Wontons.



Make a stock with a chicken carcass (raw or left over from a roast), 1 bunch of chopped spring onions, six bruised garlic cloves, thumb sized piece of ginger sliced thinly, 1 star anise, 1tsp black peppercorns, 1 bruised lemongrass, 2tbs of chopped coriander root/stalks

Put everything into a pan with 2 litres of water.  Bring to the boil then lower to a simmer.  Take away the scum that rises to the surface and discard.  Leave to simmer gently for 2 hours.  Strain and leave to cool.  Once completely cold you can lift off the solidified fat and throw it away.


Assemble: Takes no more than 20 minutes

Heat up the stock to a boil.  Place 2 Wontons and 2 Wor Tips per person into the stock and cook at a simmer for the specified time depending on whether they are fresh or frozen.

Place some raw shredded spring onions, Pak Choi, seedless chills, thinly sliced mushrooms and whatever else you fancy.

Place the dumplings into the bowls and ladle over the hot stock.  If you desire, you can season further with soy sauce and chilli oil but whatever your choice you cannot deny the magical health giving properties of this staple dinner.


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