Premium Dumpling

Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets


Ingredients A (Soup):

10 cups water

350g pork bone (scalded, rinsed and drained)

30g baby dried shrimp (washed and sautéed)

30g dried flounder (grilled till crispy)

20g young ginger (washed and smashed)

¼ piece luo han guo / momordica fruit (washed)


2 tsp salt

1 ½ tsp sugar

1 ½ tsp light soy sauce

Ingredients B:

50g ground pork

200g prawns (shelled and deveined)

100g chicken breast (finely diced)

1 water chestnut (peeled and chopped)

1 tbsp chopped Chinese celery

1 stalk spring onion

10 pieces dumpling wrapper

Ingredients C:

1 egg

¼ tsp salt

½ tsp sugar


A dash extra virgin sesame oil

A pinch of ground white pepper

Preparation Instructions:

  1. Soup: Bring 10 cups of water to a boil over high heat, add in remaining ingredients A and bring to a boil again. Reduce to low heat and simmer for 4 hours till the soup is reduced to about 5 cups. Strain the soup and add in seasonings, bring to a boil again. Set aside.
  2. Rub prawns with a little salt, wash and drain. Chop and set aside.
  3. Separately chopped spring onion leaves and the white part, set aside.
  4. Separately add a little salt into ground pork, prawn meat, chicken meat, rub by hand till elastic respectively. Combine all and rub thoroughly.
  5. Combine the mixture with ingredients C and mix evenly. Add in chopped water chestnut, Chinese celery and white part of spring onion, mix well.
  6. Scoop some filling on a piece of dumpling wrapper and fold into a triangle. (Repeat this step till filling is used up). Drop dumplings into boiling water and blanch for about 3 minutes till cooked. Remove and drain, put in bowl.
  7. Pour hot soup over and sprinkle with some chopped spring onion and seasonings. Serve hot.



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