Chinese · Dinner
Dumpling Soup (High-Protein)
Pork and shrimp dumplings simmered in a ginger-scallion chicken broth with a soft egg and edamame. Wonton wrappers are hand-folded and poached directly in the broth, then finished with sesame oil, chili oil, and scallions for a savoury, umami-rich bowl.
$5
30 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
518Calories
52.5gProtein
22.6gFat
28.8gCarbs
3.2gSugar
5.4gFiber
1585mgSodium
387mgChol
6.8gSat Fat
795mgPotassium
145mgCalcium
4.7mgIron
1.9mcgVitamin B12
6.8mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Finely chop shrimp and grate ginger. Separate scallion whites from greens, thinly slice both. Combine ground pork, shrimp, ginger, scallion whites, soy sauce, salt, and white pepper in a bowl; mix until uniform.
2
Wrap
Lay a wonton wrapper flat, spoon 1 teaspoon filling into the centre, wet edges with water, and fold into a triangle or purse, pressing to seal completely.
3
Simmer
Bring chicken stock and remaining ginger to a simmer over medium heat for 3 minutes until fragrant steam rises and small bubbles break the surface.
4
Poach
Lower wontons into simmering broth over medium-low heat for 5 to 6 minutes until wrappers turn translucent and filling is opaque and firm when pressed with a spoon.
5
Plate
Drizzle beaten egg in a thin stream into broth while stirring gently; stir in edamame and warm 1 minute. Ladle into a deep bowl, scatter scallion greens on top, and drizzle with sesame oil and chili oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz370g ground pork
- 4.2 oz60g, about 12 pieces wonton wrappers
- 3.6 oz100g shrimp
- 22 large eggs
- 2/3 cup100g edamame
- 3 cups720ml chicken stock
- 2 tsp2 tsp fresh ginger
- 44 scallions
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp chili oil
