Go Back
Shaanxi Dumpling Soup in a bowl next to a wooden spoon and chopsticks.
Print

Shaanxi Dumpling Soup

A recipe for Shaanxi Dumpling Soup from the cookbook, Dumplings: Make Your Own at Home! Homemade pork dumplings are boiled until tender, then served in a flavorful hot and sour broth.
Course Main
Cuisine Chinese
Keyword black vinegar, chili oil, China, Chinese, dumpling, meat, pork, soup
Prep Time 35 minutes
Cook Time 30 minutes
Resting Time: 15 minutes
Total Time 1 hour 20 minutes
Servings 1 Serving plus extra dumplings

Ingredients

Dough:

  • 420 grams (15 ounces) plain (all-purpose) flour
  • 240 milliliters (8 fluid ounces) water

Filling:

  • 600 grams (1 pound 5 ounces) minced (ground) pork semi-lean
  • 60 grams (2 ounces) finely chopped chives
  • 4 teaspoons finely chopped fresh ginger
  • 2 1/2 teaspoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon Chinese five-spice
  • 20 milliliters (3/4 fluid ounces) light soy sauce
  • 50 milliliters (1 3/4 fluid ounces) water

Soup:

  • 250 milliliters (1 cup) water
  • 1-2 tablespoons dried shrimp
  • 1 1/4 teaspoons chicken stock powder
  • 1 teaspoon light soy sauce
  • 1 teaspoon black vinegar
  • 1/4 teaspoon sesame oil

To Garnish:

  • chopped coriander (cilantro)
  • chopped chives
  • chilli oil
  • roasted sesame seeds

Instructions

Prepare the Dough:

  • Combine the flour and water in a large bowl. Using a wooden spoon or spatula, mix until well combined.
  • Tip the dough onto a clean work surface and knead by hand for a few minutes.
  • Form the dough into a neat ball and place in a clean bowl. Cover and allow to rest for 15 minutes.
  • After the dough has rested, roll it into long strips.
  • Use a knife to cut the dough into 10 gram (1/4 ounce) pieces.
  • Use a rolling pin to roll out each piece of dough into a 7-8 centimeter (2 3/4-3 1/4 inch) disc to make a dumpling wrapper.

Prepare the Filling:

  • Place the meat in a large bowl, breaking it up a bit with a wooden spoon or chopsticks.
  • Add the remaining filling ingredients. Mix vigorously in the same direction until well combined and sticky.

Fill and Fold the Dumplings:

  • Place 20 gram (3/4 ounce) filling in the centre of a dumpling wrapper, holding it in your left hand, and fold the dumpling in half.
  • Seal the edges of the dumpling wrapper with the index finger and thumb of your right hand.
  • Bring the two ends in towards each other, to form a circle.
  • Pinch the two ends closed, so the dumpling takes the shape of a circle.

Make the Soup:

  • Bring a large saucepan of water to a boil.
  • Add 15 dumplings and 50 milliliters (1 3/4 fluid ounces) cold water and gently stir to stop the dumplings sticking to one another.
  • When they float to the surface, remove with a slotted spoon and cook the remaining dumplings in the same way.
  • In another saucepan, bring 250 milliliters (1 cup) water to the boil.
  • Add the soup ingredients and return to the boil.
  • Turn off the heat and add the dumplings.
  • Transfer to a serving bowl, finish with the herbs and a drizzle of chili oil and serve hot.