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Pork dumplings in Sour & Spicy soup recipe

Pork dumplings in Sour & Spicy soup

by Tham Jessica (@jessieinthekitchen)
Prep Time
1hr 5min
Cook Time
45min
Total Time
1hr 50min
MalaysianLunchDinnerMeat

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.

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

Method

(dumpling filling)

  1. 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.
    Step 3.1: 1
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Recipe by

Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t e... Read More

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