Pork dumplings in Sour & Spicy soup

Name: Pork dumplings in Sour & Spicy soup
Prep time: 65 min
Cook time: 45 min
Total time: 110 min
Yield: 3
Cuisine: Malaysian
Ingredients: 450 g ground pork; 1 tbsp oyster sauce; 1 tsp soya sauce; 1 stalk coriander leaves; 1 stalk spring onion; 20 cm fresh ginger, minced; 5 tsp corn starch; 3 tsp Shaoxing wine; 4 tsp sesame oil; 2 tbsp water; Some dumplings skins; 1 big onion; 4 small shallots; piece peeled and cut into small; 1 tbsp dried shrimp (wash and clean; in soak water until soft and drained); 1 whole head of garlic; 2 in - size of sliced ginger; 1 stalk of lemongrass (bottom part), sliced; 15 in pcs dried chillies (trim and cut into 2-3 pcs. Boil hot water until soft and drained); 100 mL water; Half of Asam paste recipe; 3 cups of chicken broth; 2 tomatoes; 1 torch ginger flower; 1 bunch Kesum leaves (Vietnamese coriander); 1 stalk of lemongrass (bottom part); 1 tbsp tamarind pulp; 3 tbsp water (tamarind juice); 2 tomatoes, cut into wedges

Tham Jessica (@jessieinthekitchen)

Malaysian Lunch Dinner Meat

This is an improvised Chinese Malaysian meal called asam pedas dumplings (酸辣水饺).The soup's sour and spicy flavours were enhanced by the delicious addition of asam pedas paste. You'll experience a whole new level of enjoyment from these Chinese dumplings. Your taste buds will be tempted by it for sure.

Prep Time

1hr 5min

Cook Time

45min

Total Time

1hr 50min

Pork dumplings in Sour & Spicy soup recipe

Ingredients

3 Servings

(1 serving = 1 bowl)

(dumpling filling)

450g
ground pork
1tbsp
oyster sauce
1tsp
soya sauce
1
stalk coriander leaves
1
stalk spring onion
20cm
fresh ginger, minced
5tsp
corn starch
3tsp
Shaoxing wine
4tsp
sesame oil
2tbsp
water
Some dumplings skins

(Asam paste)

1
big onion
4
small shallots
piece
peeled and cut into small
1tbsp
dried shrimp (wash and clean
in
soak water until soft and drained)
1
whole head of garlic
2in
- size of sliced ginger
1
stalk of lemongrass (bottom part), sliced
15in
pcs dried chillies (trim and cut into 2-3 pcs. Boil hot water until soft and drained)
100mL
water

(Asam paste soup)

Half of Asam paste recipe
3cups
of chicken broth
2
tomatoes
1
torch ginger flower
1
bunch Kesum leaves (Vietnamese coriander)
1
stalk of lemongrass (bottom part)
1tbsp
tamarind pulp
3tbsp
water (tamarind juice)
2
tomatoes, cut into wedges
1tbsp
sugar
1/2tsp
salt

How to make Pork dumplings in Sour & Spicy soup

(dumpling filling)

1.In a large mixing bowl, combine all the dumpling filling ingredients and the marinade; swirl the filling in a clockwise manner with chopsticks or a fork until it is slightly stretchy, then cover with plastic wrap and chill for 30 minutes.
1. Put sufficient amount of filling in the centre of the dumpling skin, apply some water to the edge of the dumpling skin and fold it into a dumpling form.

(Asam paste)

1. Process all the ingredients in a food processor until they form an almost smooth mixture.
1. Heat cooking oil, add the blended chilli paste into the oil and sauté until aromatic over low heat for 30 minutes or until the oil separates. If the paste starts to turn thick halfway cook, add some water, and continue to cook.

(Asam paste soup)

1. Pour the warm water over tamarind pulp, smash up a bit with a spoon and let soak for 10-15 minutes.
1. Heat oil over medium heat to sauté half of the asam paste. Once the oil separates from the blended ingredients, add in ginger torch flower, lemongrass, and kesum leaves. Saute for an additional thirty seconds, or until aromatic.
1. Pour in the chicken broth and tamarind paste, bring it to a boil then carefully add in the dumpling, let the dumplings cook for about 4 minutes or until the dumplings bloat and float on the surface.
1. Add in the tomato wedges and increase heat to bring the soup to a boil, cook for another 5 minutes. Add sugar and salt to taste. Adjust the taste to your personal preference.