Noodley dumpling soup

Comforting yet light, this aromatic broth from Aaron Craze requires a little bit of effort ideal for those rainy days spent indoors
By Aaron Craze
Noodley dumpling soup
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the dumplings

  • 250 g minced pork
  • 100 g brown shrimps
  • 2 spring onions, chopped
  • 2 tbsp shaoxing wine
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 5 cm piece ginger, finely grated
  • 1 small handful coriander leaves
  • 1 red chillies, seeds removed, chopped
  • 1 lime, finely grated zest and juice
  • 24 gyoza or wonton dumpling wrappers
  • cornflour, for dusting

For the soup

  • 1.5 litres fresh chicken stock
  • 5 cm piece ginger, cut into fine strips
  • 1 red chillies, cut into fine strips
  • 1 baby leek, cut into fine strips
  • 2 tbsp soy sauce, or to taste
  • 1 tbsp oyster sauce, or to taste
  • 2 bundles fine rice noodles, 125g in total
  • 1 small handful coriander leaves


1. For the dumplings: put all the dumpling ingredients except the wrappers and cornflour in a food processor. Add a little salt and white pepper then pulse until the mixture is well mixed, but dont let it become a paste.

2. Take a dumpling wrapper (keep those not being used covered with cling film) and place a teaspoon of the mixture in the middle of it. Using your finger, wet the edges of the wrapper and then either simply fold the edges over to make a semi circle, or crimp the edges as you fold them, making sure the filling is completely sealed. Place on a tray and cover with cling film to stop the dumplings from drying out and cracking. Repeat with the remaining wrappers and filling.

3. Gently toss the dumplings in a little cornflour to prevent them sticking together. Shake off any excess and transfer to a sealed container until ready to use.

4. For the soup: Heat the chicken stock, ginger and chilli together in a medium saucepan. Once the stock is boiling, add the dumplings and stir briefly to prevent sticking, then turn the heat down to a gentle simmer and cook for 4-5 minutes.

5. Stir in the soy and oyster sauces to taste, adding more if required. Add the noodles and simmer for 1 minute more until the noodles are tender.

6. Sprinkle the extra coriander over the soup. Divide between deep bowls and serve immediately.

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