Dumpling Soup | Water Dumplings | Sui Kow Dumplings with Noodle Soup

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey reduces fat content while maintaining flavor.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein with fewer calories.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are low-carb and light.

Prepare the dumpling filling by mixing minced chicken, ginger, cilantro, spring onion greens, sesame oil, soy sauce, meat tenderizer, white pepper, salt, fried garlic flakes, and Sichuan chili sauce in a bowl.

Lay out dumpling wrappers on a clean surface.

Place a teaspoon of filling in the center of each wrapper, moisten the edges with water, and fold to seal, creating a pleated dumpling shape.

Set the wrapped dumplings aside on parchment paper.

Bring a wide pot of water to a boil, add the dumplings one by one, and swirl occasionally to prevent sticking.

Boil the dumplings uncovered for 8 minutes until they float to the surface, then remove with a slotted spoon.

In the same pot, add glass noodles to the water used for boiling the dumplings and simmer briefly.

Add chopped bok choy or cabbage to the noodles and simmer briefly until tender.

Serve the dumplings with the noodle soup or separately with dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens