Prawn Dumpling Noodle Soup 水饺面汤
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
For the Dumplings:
  • 200g minced meat
  • 130g minced prawn meat
  • 2 tbsp light soy sauce
  • 2 tbsp shaoxing wine
  • 20 pcs water chestnuts, diced
  • 3 stalks of spring onions, diced
  • 15-20 pcs of dumplings skin
  • 1 tbsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
  • 2 tsp corn flour
  • 1 tsp sesame oil
For the Anchovy Soup Base:
  • 1.5 litres water
  • 100g anchovies
  • 1 large onion, cut into quarters
  • 1 tbsp shaoxing wing
  • 1 tsp light soya sauce
  • ½ tsp chicken powder
  • dash of pepper
Others (Optional):
  • 1 bunch of shrimp flavoured noodles
  • Some choy sum vegetables
  1. Combine all the ingredients for the dumplings and mix well. Wrap 1 tbsp of the filling in the dumpling skin and seal the edges with some water. You can prepare the dumplings way ahead and freeze them if not using immediately. Line parchment/baking paper in between the dumplings whilst storing them.
  2. Prepare the anchovies by washing them under running water to remove the excess salt. Prepare the soup broth by boiling the water with the anchovies and onion. When the soup starts to boil, add in the shaoxing wine and lower the heat. Allow the soup to simmer for a further 10 minutes.
  3. OPTIONAL: If you have some ready cooked stock that has been prepared earlier and chilled, you can always add one piece of it to the soup stock, like what I have done. (Usually it will appear jelly-liked after it has been chilled.)
  4. After the jelly-alike stock from previous step has dissolved in the soup, drain away all the ingredients in the soup.
  5. Add in the light soya sauce, chicken powder and pepper and stir to combine.
  6. Add in the shrimp flavoured noodles to the soup broth and cook till soft. Drain the noodles and allow cold running water to run through the noodles thoroughly. Set aside.
  7. Add the dumplings from Step 1 to the soup broth.
  8. Add in the choy sum vegetables to the soup broth and stir till the vegetables are cooked.
  9. Add the soup, dumplings and vegetables to the noodles set aside from Step 6. Dish and serve hot immediately.
Recipe by Eat What Tonight at