Century Egg Chinese Dumpling Soup

It’s been raining for the past whole week in Kota Kinabalu, Sabah - also known as Land Blow the Wind and marked the seventh month after my transferred from the busy city life of Kuala Lumpur (the capital of Malaysia).  In this cold mood has made me craving for the hot dumpling soup.

Chinese dumplings are made by spreading a square wrapper which made of flour, egg, water and salt (normally you can get the ready made form easily from any the supermarket) on your palm and start to place a small amount of filling in the center and seal into your desired shape by compressing or fold the wrapper’s edges with your fingers and a little bit of water.

As for the filling I have used the common minced pork and I have added with something unusual – century egg.  And also some chopped cucumbers to make it more revive.  Whereas the soup, I have used the simple chicken stock as the base.  This easy to prepare dumpling soup is perfect blend in for tonight dinner. 

Ingredients
(a) Dumpling wrapper – 1 pack (normally consists of 50 pcs)

(b) Filling
200gm pork minced meat seasoned with the following:
1 tsp corn flour
1 tbsp of soy sauce
1 tsp of ground white pepper
2 tsp of same oil

½ cucumber, chop finely
4 medium size of mushroom, soak and sliced and cut finely
2 century eggs, cut in small cube

(c) Soup
1 tbsp of chicken stock powder, mix with warm water
2 onions, chop finely
2 slices of ginger
1 tbsp of cooking oil
2 bowls of water

Some spring onions or lettuce for garnish

Directions

1.   Mix the seasoned minced meat with cucumber, mushrooms and century eggs.  

 

The well-mixed filling

2.   Spread a wrapper on your palm and place the filling using a spoon on it.

Placing filling in the center of the wrapper

3.   Wet the edge of the wrapper with water and compress it or fold it into triangle shape.

Folding dumpling into triangle shape

Or compress the dumpling

4.   Repeat the same until you have finished all filling.

5.   Soup preparations – sautéed on onions and ginger, add in water and the mixed chicken stock and simmer in low heat.

6.   In another pot or wok boil with water, put in dumplings to boil. 

To cook or boil the dumplings in a separate pot or wok

7.   Once cooked (the dumplings will be floating if cooked), remove, drain and transfer to the serving bowl.

8.   Scoop in soup and garnish with spring onions or lettuce.

The century egg dumplings ready to serve