Recipes - Vietnamese

Noodle and Prawns Dumpling Soup
Noodle and Prawn Dumpling Soup


Prawn dumplings floating in a warm noodle soup. Try this Chinese recipe.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

10 large green prawns (peeled and deveined)
100g white fish fillet
½ cup Valcom Bamboo Shoots (finely diced)
1 cup Chinese chives, chopped plus cut into 8cm lengths
1 tsp Shao Xing Chinese rice wine
3 tbsp corn flour
¼ tsp white pepper
½ tsp Salt
1 tbsp Yeo's Light Soy Sauce
24 wonton wrappers
250g Gold Pearl Longlife Noodles
1.5lt chicken stock
1 cup Vietnamese mint




Steps:
  1. Roughly chop the prawns and fish together until well-combined and almost a paste.
  2. Add bamboo shoots, chives, corn flour, pepper, soy sauce, salt and Chinese wine. Mix well.
  3. Place a tsp of the mixture into the centre of the wonton wrapper. Lift the sides to make a bag and tie up with a length of chive.
  4. Bring a saucepan of water to the boil and add the noodles. When loosened, boil for 3 mins and drain.
  5. Cook dumplings in a saucepan of boiling, salted water for 2 mins.
  6. Bring stock to the boil, and divide between four large soup bowls.
  7. Add noodles and dumplings.
  8. Garnish with sprigs of Vietnamese mint.

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Noodle and Prawns Dumpling Soup

Noodle and Prawns Dumpling Soup

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Prawn dumplings floating in a warm noodle soup. Try this Chinese recipe.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Vietnamese
Ingredients

10 large green prawns (peeled and deveined)
100g white fish fillet
½ cup Valcom Bamboo Shoots (finely diced)
1 cup Chinese chives, chopped plus cut into 8cm lengths
1 tsp Shao Xing Chinese rice wine
3 tbsp corn flour
¼ tsp white pepper
½ tsp Salt
1 tbsp Yeo's Light Soy Sauce
24 wonton wrappers
250g Gold Pearl Longlife Noodles
1.5lt chicken stock
1 cup Vietnamese mint

Instructions
  1. Roughly chop the prawns and fish together until well-combined and almost a paste.
  2. Add bamboo shoots, chives, corn flour, pepper, soy sauce, salt and Chinese wine. Mix well.
  3. Place a tsp of the mixture into the centre of the wonton wrapper. Lift the sides to make a bag and tie up with a length of chive.
  4. Bring a saucepan of water to the boil and add the noodles. When loosened, boil for 3 mins and drain.
  5. Cook dumplings in a saucepan of boiling, salted water for 2 mins.
  6. Bring stock to the boil, and divide between four large soup bowls.
  7. Add noodles and dumplings.
  8. Garnish with sprigs of Vietnamese mint.

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