Dumpling and Noodle Soup

Stuck in a rut but wanting to eat some Chinese? Well, why don’t you try cooking up a storm with this Dumpling and Noodle Soup recipe!

Dumpling and Noodle Soup

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: SoupsCuisine: AustralianDifficulty: Medium

Servings

Adjust servings

+

–

4

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

320

kcal

Total time

1

hour 

Comforting soup with tender dumplings, fresh noodles, and vegetables in a light savory broth.

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Ingredients

• Dumplings

• 4 Shallots

• 1 pack wonton wrappers-use 24 pieces

• 2 Garlic cloves

• 2 Coriander-2 sprigs

• 500 gram Lean pork mince

• 1 tsp Sesame oil

• 1 tsp Salt and pepper

• 1 gram Powdered ginger

• Soup

• 1 Dried egg noodles-one 200g packet

• 2 Chicken stock-2 litres

• 1 tbsp Soy sauce

• 1 Ginger-1 cm piece

• 1 Shallot-reserve the top

• 2 Baby bok choy-2 bunches

• Adult extras

• 2 Shiitake mushrooms-soaked for 10 minutes and sliced

• 2 Coriander-2 sprigs

• 1 Birds eye chili

• 1 gram Bean sprouts-100 grams

• 1/4 Shallot-top only, thinly sliced

Directions

• Dumplings
• Remove coriander from stalk. Finely chop coriander, garlic and shallots.
• Place mince, sesame oil, garlic, coriander, shallots, salt, pepper and ginger in a bowl. Mix until well combined.
• Fill a small bowl with water. Line a tray with baking paper and spray with vegetable oil.
• Roll meat mixture into 24 even balls.
• Moisten the edge of the wonton wrapper with water. Place a ball of the filling mixture into the center of the wonton wrapper, bring 1 corner up to meet the opposite corner, press down gently around the edges and place onto the baking paper. Repeat with the remaining mixture.
• Soup
• Finely chop the shallot and remove the skin from the ginger/
• Place the stock, ginger and shallot into a large stock pot, bring to a simmer for 2 minutes. Remove ginger.
• Cut baby bok choy bunches in half lengthwise and rinse well. Cut the stem into 3 pieces and the leaves into 2.
• Add the stems and the wontons into the stock and cook for 4 minutes. Add the noodles and bok choy leaves into the pot and cook for a further 4 minutes.
• Adult topping:
• wash the mint and coriander, remove from stems, roughly chop into large pieces.
• Finely slice chili on the diagonal.
• Serve ladles of soup, dumplings and noodles in a bowl.

Notes

• you can make wontons in advance and freeze.
• Simply place wontons in a single layer in a freezer bag or container and freeze.

The hearty, warm soup is perfect for cold nights and actually for any other night. The noodles and the dumplings are best served with chili sauce on the side for adults and as is for kids.

If you’re going full on Chinese for dinner, check out this recipe for Chinese Five Spice Roast Chicken. Thank me later!

Westinghouse has teamed up with Australia’s favourite home cook and mum, Julie Goodwin, to encourage parents to pass on their cooking skills during the school holidays. Enjoy more recipes like this with the Kids in the Kitchen recipe booklet, featuring 12 delicious recipes which the whole family can cook together.

Method

Dumplings

1. Remove coriander from stalk. Finely chop coriander, garlic and shallots.

2. Place mince, sesame oil, garlic, coriander, shallots, salt, pepper and ginger in a bowl. Mix until well combined. 3. Fill a small bowl with water. Line a tray with baking paper and spray with vegetable oil.

4. Roll meat mixture into 24 even balls. 5. Moisten the edge of the wonton wrapper with water. Place a ball of the filling mixture into the center of the wonton wrapper, bring 1 corner up to meet the opposite corner, press down gently around the edges and place onto the baking paper. Repeat with the remaining mixture.

Soup

1. Finely chop the shallot and remove the skin from the ginger

2. Place the stock, ginger and shallot into a large stock pot, bring to a simmer for 2 minutes. Remove ginger.

3. Cut baby bok choy bunches in half lengthwise and rinse well. Cut the stem into 3 pieces and the leaves into 2. 4. Add the stems and the wontons into the stock and cook for 4 minutes. Add the noodles and bok choy leaves into the pot and cook for a further 4 minutes.

5. Adult toppings; wash the mint and coriander, remove from stems, roughly chop into large pieces. Finely slice chili on the diagonal.

6. Serve ladles of soup, dumplings and noodles in a bowl. Top with the adult topping as desired. Tip: you can make wontons in advance and freeze. Simply place wontons in a single layer in a freezer bag or container and freeze.

Recipe Hints and Tips:

1. You can make wontons in advance and freeze. Simply place wontons in a single layer in a freezer bag or container and freeze.
2. Let the children help make this Dumpling and Noodle Soup!
   • They can: Pick the coriander sprigs off the stalks Stir the dumpling mixture Help to form the dumplings Older kids (10+) may also help finely chop the dumpling ingredients
   • Pick the coriander sprigs off the stalks
   • Stir the dumpling mixture
   • Help to form the dumplings
   • Older kids (10+) may also help finely chop the dumpling ingredients
   • Often children do not like the complexity, spiciness, and colours of food that adults do. Make the adult extra topping and sprinkle onto the top of the soup just prior to serving.

Dumpling and Noodle Soup is the perfect meal for parents who want to serve their kids something healthy and homemade, but don’t have a lot of time to spend in the kitchen. The soup can be made in under an hour, and it’s packed with nutritious ingredients like chicken, vegetables, and whole wheat noodles.

Plus, it’s easy to customize the soup to your family’s tastes by adding or removing certain ingredients. So if your kids are picky eaters, you can simply leave out the vegetables and focus on the dumplings and noodles. Or, if you’re in the mood for something a little spicier, you can add some chili sauce to your bowl. Either way, Dumpling and Noodle Soup is a delicious and satisfying meal that the whole family will enjoy.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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