Zucchini & Shiitake Mushroom Dumpling Soup




200g zucchini (cut into matchstick)

1 tsp salt

20g fresh shiitake mushroom (discard the stem and slice the cap)

2 tsp extra virgin sesame oil (divided)

1 tsp soy sauce for soup

16 pieces dumpling wrapper

Anchovy Broth:

10g peeled anchovy

4g dried kelp

1500ml water


1 tbsp soy sauce for soup

¼ tsp salt

¼ tsp ground white pepper


1 stalk spring onion (chopped)

Preparation Instructions:

  1. Anchovy broth:
  • Rinse and drained the dried anchovy and dried kelp.
  • Add the dried anchovy, dried kelp and 1500ml water into a pot and bring to a boil.
  • Turn heat to low and simmer for 30 minutes.
  1. Meanwhile, prepare the dumplings:
  • Mix the zucchini with salt and set aside for 15 minutes. Squeeze dried and set aside.
  • Marinate the sliced shiitake mushroom with extra virgin sesame oil and soy sauce for soup and set aside.
  • Heat up a skillet with 1 tsp of extra virgin sesame oil, saute the zucchini until cooked. Remove and leave to cool completely.
  • Add in the marinated sliced shiitake mushroom into the skillet and saute until the mushroom turn soft. Remove and leave to cool completely.
  • Mix the zucchini and shiitake mushroom together.
  • Place a heaping tsp of filling on a dumpling wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Bring the two ends together, apply water to one end and press tightly to create a round shape. Repeat this process until all the filling and wrappers are used.
  1. Discard the dried anchovy and kelp from the anchovy broth.
  2. Bring the anchovy broth to a boil and season with soy sauce for soup, salt and ground white pepper.
  3. Add in dumplings and simmer until all of them float to the top, and reduce the heat to medium and simmer for additional 2 minutes.
  4. Ladle the steaming soup into a serving bowl and garnish with chopped spring onion. Serve.




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