This is a ground pork and shrimp dumpling soup with kelp noodles cooked entirely in one pot in about 40 minutes. The dumplings are formed by hand and poached directly in the broth, so there are no wrappers to fold and no extra pans to wash. If you want a filling weeknight soup that comes together faster than takeout, this is a reliable one.
The technique that matters
The most important thing here is how you mix the dumpling filling. Combine the ground pork, minced shrimp, egg, ginger, salt, and pepper until the mixture just holds together — stop there. Overworking it tightens the proteins and produces dense, rubbery dumplings instead of tender ones. The second thing worth getting right is the broth temperature when you drop the dumplings in. It should be at a steady, gentle simmer, not a rolling boil. A hard boil breaks the dumplings apart before they set. Lower the heat, add the dumplings one at a time, and let them poach undisturbed for the first couple of minutes so they firm up on the outside before you stir anything. Ground pork must reach an internal temperature of 160°F (71°C), and ground shrimp 145°F (63°C) — the dumplings hit both when they float and have been simmering for about 8 minutes.
Substitutions that actually work
- Kelp noodles: These are the most unfamiliar item on the list. They are sold refrigerated or shelf-stable at Asian grocery stores and some health food shops. If you cannot find them, zucchini noodles or shirataki noodles are the closest grain-free swap. Regular rice noodles work fine if you are not following paleo or Whole30.
- Coconut water: Plain water works. The coconut water adds a faint sweetness that rounds out the fish sauce, but the soup is not noticeably worse without it.
- Fish sauce: Coconut aminos give a similar salty-savory note and keep the dish Whole30-compliant. Use the same quantity.
- Napa cabbage and spinach: Bok choy, thinly sliced mushrooms, or shredded kale all hold up well. Add heartier greens a minute or two earlier than the spinach so they soften properly.
- Shrimp: Finely minced raw scallops or a second pound of ground pork both work if shrimp is unavailable or too expensive.
Mistakes to avoid
- Skipping the rinse on kelp noodles: Kelp noodles come packed in a brine that smells strongly of the sea. Rinse them thoroughly under cold water before adding them to the broth or that brine flavor will dominate the whole pot.
- Adding the star anise too early: Star anise is potent. The recipe adds it after the initial simmer for good reason — leaving it in longer than about 10 to 12 minutes total can push the broth into medicinal territory. Pull it out before serving.
- Making the dumplings too large: A tablespoon of filling per dumpling is the right size. Bigger ones take longer to cook through and tend to fall apart. A cookie scoop makes portioning fast and consistent.
- Crowding the pot when dropping dumplings: Add them in two batches if your pot is not large enough. Crowding drops the broth temperature sharply and leads to uneven cooking and dumplings that stick together.
- Tasting the broth before it is seasoned: The broth starts as plain chicken stock. Season and simmer for the full five minutes before adjusting salt — the fish sauce and sesame oil change the flavor significantly once they are incorporated.
Keeping and reheating
Store leftovers in an airtight container in the fridge for up to three days. Keep the noodles and dumplings submerged in the broth so the noodles do not dry out. Reheat gently on the stovetop over medium-low heat — a hard boil will break the dumplings apart. The kelp noodles soften further as they sit, which most people find acceptable, but if texture matters to you, store them separately and add fresh noodles when reheating. This soup does not freeze well; the dumplings become grainy and the kelp noodles turn mushy after thawing. Make only what you plan to eat within three days. Skip the cilantro garnish on portions you are saving — it turns slimy overnight and is not worth the extra dish.
Shrimp & Pork Dumpling Noodle Soup (Paleo, Whole30)
Equipment
Ingredients
For the Dumplings
For the Broth
- 1 tablespoon dried onion flakes - or 1/4 cup / 40g fresh onion, finely diced
- 7 fl oz coconut water - about 200ml
- 1 whole star anise pod
- 2 bags kelp noodles - 12 oz / 340g each, rinsed and drained
- 3 cups spinach leaves - fresh ; about 90g
- 4 cups napa cabbage - roughly chopped, about 300g
Instructions
- In a large stockpot, bring the chicken stock to a boil over high heat. Reduce heat to medium and add the minced ginger, garlic, dried onion, green onions, fish sauce, coconut water, cilantro, sesame oil, salt, and pepper. Stir gently and simmer for 5 minutes. Add the star anise pod.4 1/2 pints chicken stock (chicken broth or chicken bouillon), 1/2 tablespoon ginger, 1 teaspoon garlic, 1 tablespoon dried onion flakes, 2 stalks green onions, 2 teaspoons fish sauce, 7 fl oz coconut water, 1/3 cup cilantro, 1 tablespoon sesame oil, 1 whole star anise pod, 1 teaspoon salt, 1 teaspoon ground black pepper
- Rinse the kelp noodles under cold running water and drain well. Add them to the simmering broth and stir to separate. Continue cooking on medium heat, stirring occasionally, for 5 minutes.2 bags kelp noodles
- While the broth simmers, combine the ground pork, minced shrimp, egg, minced ginger, salt, and pepper in a large mixing bowl. Mix thoroughly by hand until the mixture is evenly combined and slightly sticky.1 lb ground pork (minced pork), 1 lb shrimp, 1 medium egg, 1 teaspoon ginger, 1 teaspoon salt, 1 teaspoon ground black pepper
- Wet your hands and a tablespoon with cold water. Scoop rounded tablespoons of the dumpling mixture and gently drop them into the simmering broth. Once all dumplings are added, cover the pot and reduce heat to medium-low. Simmer for 10-12 minutes until the dumplings are cooked through and float to the surface. Stir gently once or twice to prevent sticking.
- About 2-3 minutes before serving, stir in the napa cabbage and spinach. They wilt quickly in the hot broth — you want the cabbage to retain a slight crunch.3 cups spinach leaves, 4 cups napa cabbage
- Ladle the soup into bowls, making sure each serving gets plenty of dumplings and noodles. Garnish with extra cilantro and sliced green onions if desired. Serve immediately.
Notes
Nutrition
Common questions
Can I make the dumplings ahead of time?
Yes — mix and shape the dumplings up to 24 hours in advance and refrigerate them on a parchment-lined plate covered with plastic wrap. Keep them cold right up until you drop them into the simmering broth; do not let them sit at room temperature or the mixture will loosen and they will fall apart in the pot.
How do I know when the dumplings are fully cooked?
They will float to the surface and look opaque all the way through with no pink visible when you cut one open. For certainty, an instant-read thermometer inserted into the center of a dumpling should read at least 160°F (71°C) for the pork and 145°F (63°C) for the shrimp — at the size called for in this recipe, about 8 minutes of gentle simmering gets you there.
Where do I find kelp noodles and what do they look like?
Kelp noodles are clear, thin, and slightly crunchy straight from the package — they look a bit like glass noodles but firmer. Most Asian grocery stores carry them refrigerated near the tofu, and they are also available online. The 12-ounce bags called for here are a standard size; two bags is the right amount for six servings.
More mince recipes to try
- Crispy Pork Dumpling Delight
- Savory Pork Noodle Stir-Fry
- Authentic Szechuan Dan Dan
- Hearty Beef Kale Soup
