Shrimp & Pork Dumpling Soup
Juicy homemade shrimp and pork dumplings in a fragrant ginger-garlic broth with tender bok choy. A delicious, comforting soup for chilly days!
There’s nothing quite like a steaming bowl of homemade shrimp and pork dumpling soup on a chilly day. Tender, juicy dumplings, fresh bok choy and a fragrant ginger-garlic broth make every spoonful delicious. It’s the kind of comforting meal that feels a little special without being complicated. Perfect for a cosy family dinner or when you’re craving something warm and satisfying!
Homemade Shrimp and Pork Dumpling Soup with Fragrant Broth
This homemade shrimp and pork dumpling soup combines juicy, hand-filled wontons with a savoury broth infused with ginger, garlic and sesame oil. Fresh bok choy adds a little crunch, while green onions and cilantro bring everything together. Every spoonful is full of flavour, with tender dumplings that make this comforting soup feel like a restaurant-style meal at home.
Why You’ll Love This Homemade Dumpling Soup
The combination of ground pork and finely chopped shrimp gives these homemade dumplings a wonderfully juicy filling. The delicate wonton wrappers turn silky and tender as they simmer, soaking up the flavour of the broth. It’s surprisingly satisfying without feeling too heavy. Make extra dumplings while you’re at it because they freeze beautifully for another day.
A Cosy Dumpling Soup for Chilly Evenings
This shrimp and pork wonton soup is perfect for chilly fall evenings, rainy weekends or a comforting family dinner. Serve it as a satisfying main course with extra bok choy, or offer smaller bowls as a starter for an Asian-inspired meal. It’s also a lovely choice for Lunar New Year celebrations, especially when you want something homemade and a little special.
Tips and Tricks for the Best Homemade Shrimp and Pork Dumpling Soup
• Chop the shrimp by hand. Finely chopped shrimp gives your homemade dumplings a lovely texture, with little juicy pieces in every bite. Avoid turning it into a paste.
• Mix the filling until slightly sticky. Combine the ground pork, shrimp, ginger, garlic and seasonings thoroughly. This helps the filling hold together and keeps the dumplings tender.
• Don’t overfill your wontons. About one teaspoon of filling per wrapper is plenty. Moisten the edges with water and press firmly to prevent the dumplings from opening during cooking.
• Keep your wrappers covered. Wonton wrappers dry out surprisingly quickly! Place a slightly damp kitchen towel over them while assembling your dumplings to keep them soft and easy to fold.
• Simmer gently, never boil vigorously. A gentle simmer keeps the delicate wonton wrappers intact. Make sure the pork and shrimp filling is fully cooked before serving.
• Add the bok choy last. Stir in your chopped bok choy during the final minute or two of cooking. It should be tender but still beautifully green, with a little bite.
• Finish with fresh garnishes. A sprinkle of green onions, fresh cilantro and a drizzle of chili oil add wonderful flavour and colour. Serve your shrimp and pork dumpling soup piping hot for the best texture.
Real Kitchen Tip: The Secret to Juicy Shrimp and Pork Dumplings
For the best homemade shrimp and pork dumpling soup, avoid overfilling your wonton wrappers and make sure the edges are sealed tightly. Gently press out any trapped air before folding to help prevent them from bursting in the broth. Keep the soup at a gentle simmer rather than a rolling boil. This helps the delicate wrappers stay intact while the filling cooks through, giving you tender, juicy dumplings in every spoonful!
Shrimp & Pork Dumpling Soup
Equipment
- Large mixing bowl (for dumpling filling)
- Small bowl of water (for sealing wontons)
- Cutting board
- Sharp knife (for chopping shrimp, green onions, bok choy, herbs)
- Garlic press or microplane grater (optional, for garlic & ginger)
- Measuring spoons
- Spoon or small teaspoon (for filling dumplings evenly)
- Wonton wrappers (store-bought or homemade)
- Large pot or soup pot (for broth and cooking dumplings)
- Ladle (for serving hot soup)
- Slotted spoon (optional, for removing dumplings if needed)
- Damp kitchen towel (to keep wrappers from drying out)
Ingredients
Dumplings
- ½ lb pork ground
- ½ lb shrimp raw peeled & finely chopped
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1 tsp ginger fresh and grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- 1 tsp cornstarch
- 25 –30 wonton wrappers
Soup Broth
- 6 cups chicken broth or seafood broth
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar optional
- Salt & white pepper to taste
Greens & Garnish
- 2 cups bok choy chopped or Chinese broccoli
- 2 tbsp cilantro chopped
- 2 green onions sliced
Instructions
- Make the Dumpling FillingIn a bowl combine: ground pork, chopped shrimp, garlic, ginger, green onions, soy sauce, sesame oil, salt & pepper, and cornstarch.Mix until slightly sticky and well combined.
- Fold the DumplingsPlace 1 tsp filling in the center of each wrapperWet edges with waterFold into a triangle or classic wonton shapePress tightly to seal(Tip: Keep wrappers covered with a damp towel)
- Make the SoupBring broth to a gentle boilAdd soy sauce, sesame oil, and vinegarTaste and adjust seasoning
- Cook the DumplingsDrop dumplings into simmering brothCook 4–5 minutes until they floatAdd chopped bok choyCook another 1–2 minutes until greens are tender
- ServeLadle into bowls and garnish with: – Fresh cilantro – Green onions – Optional chili oil (highly recommended)
Notes
- This shrimp and pork dumpling soup recipe delivers authentic restaurant-style flavor using simple, everyday ingredients
- For the best juicy dumpling filling, mix until slightly sticky—this helps bind the pork and shrimp for tender, flavorful wontons
- Always use fresh ginger and garlic for maximum aroma and a rich, fragrant Asian-inspired broth
- Keep wonton wrappers covered with a damp towel to prevent drying and cracking while assembling
- A gentle simmer (not boiling) is key to keeping dumplings intact and perfectly cooked
- Add bok choy at the end of cooking to preserve its bright color, crunch, and nutrients
- This recipe works great with chicken broth or seafood broth, depending on how rich you want the flavor
- For a true restaurant-style dumpling soup, finish with chili oil, sesame oil, or crispy garlic oil
- Dumplings can be made ahead and frozen, making this a perfect meal prep dumpling soup recipe
- Best served fresh, but flavors deepen beautifully if enjoyed the next day as a leftover soup