Taking part in Chinese New Year celebrations this past weekend, the crew here at OBE wondered how to replicate the amazing spread of traditional foods that brought people throughout Canada together. The delicate combination of ingredients that make a good Chinese soup come together are a bit of tasty magic.
Dumplings are a fan favorite for just about any kid. Turn it into a soup and it becomes a delicious hearty meal fit for any Canadian. We made a traditional dumpling soup with Canadian ingredients that is tasty, fun and surprisingly easy to make – with prep time taking less than an hour including making your own dumpling dough.
This is a three-part recipe including:
- Dumpling dough recipe
- Dumpling filling recipe
- Soup recipe
Don’t be intimated by the multiple steps. It is totally worth it and a snap to make.
Chinese Dumpling Soup
Start by making your dumpling filling.
- 3/4 pound raw shrimp, shelled and deveined
- 3 green onions chopped
- 1/2 pound ground pork
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 2 tsp flour
- 1 tsp freshly grated ginger
- 1 TBSp rice wine (or dry sherry)
Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions, bamboo shoots and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, sesame oil, flour, salt, ginger and rice wine. Mix well. Set aside.
Now, to make the dumpling wrappers (you can always buy them pre-made in the store. But, these are so easy and delicious)
- 2 C flour
- 1 cup water (1/3 cup boiling water + 2/3 cup room temperature water)
- 1 tsp vegetable oil
- 1/2 tsp salt
1. Add salt and oil to the warm water. Stir till the salt has dissolved completely.
2. In a deep bowl, pour in flour. Add the warm water mixture slowly and stir a little water in at a time so you can control how wet the dough becomes. Stop when it looks slightly sticky. Begin to stir it a bit with your hands until the dough comes together in a large ball.
3. Allow the dough to relax for about 10 minutes.
4. Now, start kneading. As you knead, it will become elastic and shiny. If you find that it’s too dry, add a little more warm water; if it’s too wet, add a little more flour. The dough is ready to be rolled into wrappers as soon as it is pliable.
6. Pinch off little balls of dough and roll them out. Don’t make them too thin or the dumplings will break. Take a small spooonfull of filling and put it in the middle of the wrapper. Pinch it shut. Set them on a greased or floured piece of parchment paper-lined cookie sheet.
7. When ready to cook, heat a medium pot of water to boiling and place half of the dumplings in the boiling water. Stir occasionally so they don’t stick. Cook 6-8 minutes until all of the dumplings are floating. Remove and put on a plate. Repeat with the second batch. Do Not put them into the soup yet. They will fall apart if you do.
If you have leftover filling after making the dumplings, add an egg to the remaining filling mixture, form small balls with the meat and drop them into the soup (making meatballs). Let them cook in the soup for at least 10 minutes.
Now, for the soup:
- 1 medium carrot, peeled and cut into strips
- 6 medium mushrooms sliced
- 4 green onions, finely chopped
- 2 1/4 thickness slices of fresh ginger
- 2 Tbsp soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1/4 tsp White pepper
- 1 tsp Sesame oil
- 2 tetra packs of chicken stock
Add all of the ingredients together in a stock pot. Bring to a boil. Let simmer for about 15 minutes.
To serve, put a few dumplings in a bowl and ladle the soup over the top.
There it is! Celebrating the wonderful food of Chinese Canadians!