Pork Dumpling Soup
- Filling
- 1 small wood ear mushroom
- 6 oz (175 g) ground pork
- 4 oz (100 g) shelled and deveined raw shrimp, cut into small pieces
- 2 peeled fresh or canned water chestnuts, minced
- 1 tablespoon finely chopped green onion (scallion)
- 1 1/2 teaspoons oil
- 1 teaspoon Chinese rice wine (Shaoxing) or sherry
- 1/2 teaspoon sesame oil
- 3/4 teaspoon chicken bouillon powder
- 1/2 teaspoon fish sauce
- 1/2 teaspoon salt
- 3 dashes white pepper
- Soup
- 1 3/4 cups (425 ml) Homemade Chicken Stock (page 00) or 1 can (14-oz/400-g) store-bought chicken broth
- 1 cup (250 ml) water
- 3 dashes white pepper
- Salt, to taste
- Garnishing
- 1 green onion (scallion), trimmed and cut into small rounds
- Produce
- Green onion (1 tablespoon)
- Green onion (1)
- Wood ear mushroom, small (1)
- Seafood
- Shrimp, raw (4 oz)
- Meat
- Ground pork (6 oz)
- Canned Goods
- Chicken bouillon powder (3/4 teaspoon)
- Chicken stock, Homemade (1 3/4 cups)
- Soup (1)
- Water chestnuts, fresh or canned (2)
- Condiments
- Fish sauce (1/2 teaspoon)
- Cooking & Baking
- Filling (1)
- Oil (1 1/2 teaspoons)
- Salt (1/2 teaspoon)
- Salt (1)
- Sesame oil (1/2 teaspoon)
- White pepper (6 dashes)
- Drinks
- Water (1 cup)
- Beer, Wine & Liquor
- Chinese rice wine (1 teaspoon)
- Other
- Garnishing
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published January 21, 2012 (1 year ago).
52 people saved this recipe.
