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Pork Dumpling Soup



Prep Time

20 min

Cook Time

10 min


There’s nothing more soothing and delicious than pork dumpling soup on a chilly winter night. And its simplicity makes it practical even in the middle of the week. The most time-consuming step is filling the dumplings, but you can make them in advance and store in the freezer for a ready-to-go addition to simple chicken stock. Speaking of stock, use homemade if you can, but store-bought is fine too. Look for the reduced sodium version so you can control the amount of salt in the finished product. See the note below about how to find, use, and substitute traditional Chinese ingredients.


  • 1 Coleman Pork Tenderloin
  • 1 clove garlic, finely minced
  • 1 scallion, finely minced
  • 1 tablespoon finely minced canned bamboo shoots
  • 1 tablespoon finely minced fresh ginger
  • 1 teaspoon Shaoxing rice wine or sherry (see Note)
  • ½ teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon chili crisp (see Note)
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 2 dozen dumpling wrappers (see Note)
  • 1 quart chicken stock
  • 3 cups water
  • 1 tablespoon soy sauce
  • 4 scallions, sliced, including the green (reserve some for garnish)
  • ½ teaspoon white pepper
  • Salt to taste


In a small bowl, mix together the pork, garlic, scallion, bamboo shoots, ginger, rice wine, sesame oil, soy sauce, chili crisp, salt, and white pepper until thoroughly combined. It should have an almost paste-like texture.
Bring a large pot of water to a simmer.
To assemble the dumplings, line a baking sheet with parchment. Place the dumpling wrappers on a small plate and cover with a damp paper towel to keep them from drying out as you work. Place a small bowl of water on your workspace. Lay out a wrapper, dip your fingers into the water to lightly moisten the edges, and place about a teaspoon of pork mixture in the middle of the wrapper. Fold the wrapper over the meat into a triangle or half-moon shape, depending on the shape of the wrappers. Seal the edges and place the dumpling on the lined baking sheet. Cover the sheet with a damp towel. Repeat the process until all of the wrappers are filled. At this point, the dumplings can be frozen. Add a couple of minutes to the cooking time if you’re taking them out of the freezer.
Gently drop the dumplings one at a time into the simmering water in batches of 6-8 dumplings at a time, depending on the size of the pot. Stir to keep them from sticking together. Cook for 5 minutes and use a slotted spoon to remove the dumplings from the pot. Place on a tray and keep covered while the others are cooking.
While the dumplings are cooking, add the stock to a pot with the water, soy sauce, scallions, and white pepper. Add salt to taste and bring to a simmer.
After the dumplings are cooked, place 3-4 dumplings in each of six soup bowls. Ladle the hot broth over the dumplings and garnish with sliced scallions. Serve immediately.

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