Easy Home Made Dumplings in Soup


200g mince chicken
2 x cups leeks sliced thinly
1 x clove garlic chopped finely
1 x garlic clove based
2 tablespoon light soy sauce
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 packet wanton skins (about 40 pieces)
Salt and sugar to taste
1 liter water
4 cups Chinese cabbage/ Chinese greens (roughly chopped)
2 x cups shiitake mushrooms (sliced)
4 table spoons oil
Sesame oil for flavoring (Optional)
The main filling of a dumpling can be any form of protein - from chicken, to mince beef, mince pork, mince prawn etc. What your flavoring (ginger, garlic, spring onions, coriander, oyster sauce, soy sauce etc.) is also up to you but for this quick and easy recipe I have gone with just a few basic ingredients you may have in your pantry or fridge.


1. In a pot, sauté the leeks in some oil until they are slight brown and wilted. I am using a pot because I want to preserve the flavors of the sautéed leeks in the pan for the vegetable broth. Once leeks are cooked, remove and set a side to cool. Once the leeks have been removed, add in the water and bring to boil. This broth will be the base of your vegetable soup later
2.In a large bowl combine the mince chicken, cooked and cool leeks, salt, sugar, pepper, soy sauce, chopped garlic and mix well
3.To assemble the dumplings get a piece of wanton skin and take about a teaspoon of the filling (don't over fill it because it will pop out when you cook. Watch this video for a step by step guide
4.In another pot, add in some oil and sauté your mushroom until golden brown for about 6- 8 minutes before adding a bash up garlic clove. After 2 minutes, and your kitchen smells of toasted mushroom and garlic, add in the leek broth and season with salt and pepper
5.Bring to small simmer before adding your dumplings and let it cook for 1 minute before adding your vegetables
6.Serve dumplings with a dash of sesame oil and a generous amount of chili oil (optional)
Here is a very special but simple and quick dumpling recipe I learnt from my family. I made my first dumpling at the age of 7 in my late grandaunt’s house in Melaka. Coming from a multiracial background means I was exposed to a variety of food growing up and one of the cuisines I grew up cooking and eating is Malaysian Chinese food. Growing up in a house filled with tradition, it was lovely to see the kitchen table bustling with the activities in preparation for a family feast.
Folding dumplings was one of the many activities we did. Everyone from my late grandaunt to aunts, uncles and cousins were all busy filling wanton skins. Because there were so many hands working we were able to enjoy the fruits of our labour through eating together with the whole family. Home made delicious dumpling soup is what I will be sharing with you today.
The whole idea of creating such recipes is to really make it simple for you to put together and to enjoy the process of making dumplings with your loved ones as I did with mine. The best bit about making big batches is you can actually freeze the dumplings and take them out whenever you feel like having more!

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