Dumpling Noodles Soup

Dumpling Noodles Soup



2 chicken carcass

½ tsp white peppercorns (crushed)

2 cloves garlic (squashed)

2000ml water


1 tsp salt

1 tsp sugar

1 tsp dried sole fish powder

1 tsp light soy sauce

1 tsp chicken seasoning powder

Homemade egg noodles:

150g high protein flour + more for dusting

1 ½ egg

4 ½g salt

1/8 tsp baking soda


18 pieces wonton wrapper

100g ground pork belly

100g shelled prawns (diced)

3 pieces dried Chinese mushroom (soaked until soften, discard stem and dice)

3 pieces water chestnut (peeled and diced)


1 tsp dried sole fish powder

1 tsp sugar

½ tsp ground white pepper

1 tsp salt

1 tsp cooking oil


6 stalks baby choysum

3 tbsp chopped spring onion

Preparation Instructions:


  1. Scald chicken carcass with boiling water, rinse with cold water and drained.
  2. Add chicken carcass, crushed white peppercorns, squashed garlic and 2000ml water into a pot and bring to a boil. Turn heat to low and continue to simmer for 1 hour. Add in seasonings and bring to a boil again and set aside. I’ve actually prepared the soup one day ahead and heat it up on the following day when ready to use.

Homemade egg noodles:

  1. Add high protein flour, eggs, salt and baking soda into a mixing bowl. Use a pair of chopstick to stir to combine to become a rough dough.
  2. Transfer the dough onto a working surface that lightly floured. Knead until smooth and elastic. Cover and let it rest for 30 minutes.
  3. Roll the dough flat and use pasta machine to cut into desired thickness. Dust with some high protein flour to prevent it from sticking to each other. I’ve also prepared the noodles a day ahead. Just remove the noodles from the fridge half an hour before cooking time.


  1. Put all fillings ingredients together with the seasonings in a mixing bowl. Use your hand to knead and splash the mixture until sticky and shape into paste. I’ve prepared this one day ahead and chilled in the fridge for later use.


  1. Remove the homemade egg noodles and dumplings fillings from the fridge half an hour before cooking time.
  2. Divide the dumplings filling into 18 equal portions, wrap it with wonton wrapper and set aside.
  3. Heat up the chicken soup, bring to a boil and set aside.
  4. Bring some water to a boil. Add in dumplings and simmer until float to the top. Use a slotted spoon to remove the dumplings and transfer into the chicken soup.
  5. Scald the homemade egg noodles in boiling water. Remove and soak in cold water. Return the noodles to boiling water. Boil until al-dente. Remove, drained and divide equally into 3 serving bowl.
  6. Scald the baby choysum in boiling water until tender crisp. Remove, drained and set aside.

To serve:

Pour adequate chicken soup together with 6 dumplings each into 3 serving bowl with homemade egg noodles. Garnish each with 2 baby choysum and 1 tbsp of chopped spring onion. Serve with pickled green chilli.





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