Thursday, June 05, 2008

Prawn Dumpling Soup

Soup is on the menu for this edition of Presto Pasta Night - this week I've made a very simple but warming, Prawn Dumpling Soup using those ultra handy wonton wrappers.

prawn dumpling soup

Prawn Dumpling Soup

Chicken Stock
ginger slices
fresh lemongrass
3 spring onions, finely sliced, extra

Prawn Dumplings:
30 wonton wrappers
250 grams shelled raw prawns, deveined
50 grams bamboo shoots, diced finely
fresh ginger, finely sliced
salt and freshly ground brown pepper
sesame oil
3 spring onions, finely sliced
1 egg, lightly whisked

Make the dumpling filling:
Set aside 100 grams of the prawns and cut them into a rough dice.

Place the remaining prawns, ginger, half the bamboo shoots, salt and pepper into a food processor and process until it's quite smooth - spoon it out into a bowl. Add the remaining prawn, bamboo shoots, a dash of sesame oil and spring onions - stir until mixed through.

Make the dumplings:
The filling should make about 30 dumplings.

Place a rounded teaspoonful of filling into the centre of each wrapper - lightly brush the edges with egg.

Fold to form a triangle - being careful to squeeze out all the air. Place the triangle on your middle finger and taking the ends curl them under this finger while your index finger pushes against the top to form a tortellini like shape.

prawn dumplings

Make the soup:

In a saucepan, place the stock along with slices of fresh ginger and lemongrass - let this slowly come up to near boiling point so that the stock becomes infused with the flavours.

Have the stock at a gentle simmer before adding the dumplings and the extra spring onion. Cook until the dumplings have warmed through - they will swell as they cook and as long as you keep the stock at a low simmer they shouldn't break.

prawn dumpling soup


  1. They look like little jewels floating in a sea of amber. Poetry in a bowl. I am going to make this soon.

  2. Clear soups are not my favorite - I am a hearty thick soup kinda-girl, but those, they look tempting.

  3. What a lovely description Rose!

    Hi Nina - this is more a soup for those sunny winter days when you want something comforting but not too hearty.

  4. Just lovely. I can smell and taste it from here.

  5. This is a beautiful broth, lovely and very satisfying.

    Natalie @ Gluten A Go Go

  6. AnonymousJune 06, 2008

    As usual, your recipe looks and sounds delicious!


  7. AnonymousJune 06, 2008

    Like always breath taking photos and I am sure wonderful tasting.

  8. As usual, your dishes are always tasty treats to both eye and tummy.

    Thanks for sharing with Presto Pasta Nights.

  9. Thanks VB.

    Thanks Natalie.

    Thanks Paz!

    Thanks Coffeepot!

    Thanks Ruth - it's always a pleasure to be able to join in the fun of PPN!

  10. I am just thinking about making wonton soup for dinner and see your picture on tastespotting. I like your use of lemongrass in the soup base, have to try that out sometime. Thanks for the recipe. You have a beautiful site.

  11. AnonymousJune 06, 2008

    i love a dumpling. LOVE.

    i really like the bamboo in these, it must add a nice textural contrast. yum!

  12. I just love your blog and photos. Puts my attempts to shame! Well done. I am a fan!


  13. This sounds soooo good.I wish I could have a taste right now.

  14. AnonymousJune 08, 2008

    wow does that look delicious! the broth looks so rich....yummmm wonderful..

  15. Thanks Mandy - I just love the gentle soothing flavours of lemongrass and ginger in stocks like this.

    Thanks Michelle - the original plan was to use water chestnuts but I didn't have any, luckily the bamboo shoots provided the crunch I was after.

    Thank you VG - you are too kind and I think your food looks great!

    Thanks Nicole - I'll put on another pot ;)

    Thanks Aria!


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