It is officially fall, which means it is SOUP SEASON! Yes, be expecting a lot of yummy soup recipes here, like my recent heartwarming taco soup and, this time, my Shrimp And Pork Dumpling Soup.
I had spoken of my love affair with soups in the past when I shared my The Perfect Turkey Meatball Tortellini Soup With Spinach recipe (link recipe!), but my love for Asian soups is a completely different story. Dumplings, noodles, egg drop soup, it’s all good in the hood!
This soup, in particular, is unique because it includes both shrimp and pork, which in theory sounds really strange but actually comes together quite effortlessly to create an Asian flavor explosion in your mouth.
This Shrimp And Pork Dumpling Soup is definitely one of my favorite recipes to make, and it never fails to be a crowd-pleaser, even to the pickiest eaters! It is slightly time-consuming, so I would recommend saving it for a weekend or a weeknight when you aren’t pressed for time.
Shrimp And Pork Dumpling Soup can easily serve 3 with plenty of leftovers (my favorite leftovers ever!). Just make it, and I promise you will not regret it for one second!
Delightful Shrimp And Pork Dumpling Soup
Ingredients
- 8-12 ounces low-sodium chicken broth or 2 1/2-3 cartons cups
- 2 tablespoons fish sauce divided
- ½ teaspoon chili flakes divided
- 1/2-3/4 pound cleaned shrimp no tails!
- 1/2-3/4 pound ground pork
- 6 pieces shiitake mushrooms stemmed and finely minced
- ¼ cup cilantro finely chopped, plus more leaves for garnish
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon toasted sesame oil divided
- 1 tablespoon Sriracha
- ½ teaspoon salt
- 6 large square egg roll wrappers 6-inch egg roll wrappers
- 4 stalks scallions thinly sliced
Instructions
- Firstly, put the chicken broth, 1 tablespoon of the fish sauce and 1/2 teaspoon of the chili flakes into the pot and give it a stir. Bring that to a boil.
- Finely chop the shrimp (into thirds or fourths). Also, finely chop the shiitakes, cilantro, ginger and scallions.
- Combine those chopped ingredients (shrimp, cilantro, shiitakes, ginger and scallions) with the pork, 1/2 tablespoon of the sesame oil, a teaspoon of Sriracha, the other tablespoon of fish sauce and salt until incorporated.
- One at a time, fill the wrappers with about a spoonful of the mixture right in the middle. Then take your pointer and middle fingers and dip them in the water to wet all four edges of the wrapper.
- Take two corners of the wrapper and fold them together over the mixture and pinch them together at the top with wet fingers. Take one of the remaining corners of the wrapper and fold it behind and pinch it together at the top with the other two corners. Take the remaining corner and fold it over the front and pinch the corner at the top with the other three corners. Repeat this until the mixture is complete. Will likely make about 8-10 giant dumplings.
- Once all the dumplings are formed and the broth is boiling, go ahead and gently drop each dumpling down into the pot so that they are all side by side at the bottom.
- Cover the pot and let the dumplings simmer for about 8-10 minutes or until the wrappers are transparent.
- Once the dumplings are cooked, take your slotted spoon and gently remove the dumplings one by one and place them in a bowl. Take a non-slotted ladle and pour the broth over the dumplings in the bowl. Garnish with cilantro and scallions.
