When the chill of winter settles in, nothing warms the soul like a steaming bowl of comfort food. Udon noodle soup with homemade dumplings is the perfect remedy for those frosty days. Imagine the hearty, chewy udon noodles swimming in a savory broth, infused with the rich flavors of garlic and ginger. Nestled among the noodles are plump, juicy dumplings filled with a mouthwatering combination of pork and shrimp. Each bite offers a delightful blend of textures and tastes that will leave you feeling cozy and satisfied. This delicious dish is not just a meal, it’s a comforting embrace in a bowl, perfect for chasing away the winter blues.
Fresh vs. Frozen Dumplings
I’ve noticed many recipes suggest using frozen dumplings as a substitute for homemade ones. While I understand convenient quick meals, making your own fresh dumplings doesn’t add much time to the process. Plus, using pre-made dumpling wrappers with a homemade filling can speed things up even more. And let’s not forget, that fresh ingredients allow for customization and can make a significant difference in taste!
Homemade Dumpling Filling
Chinese dumplings are a beloved culinary staple with a rich history and a variety of delicious variations. These delightful parcels of dough and filling can be steamed, boiled, or pan-fried, each method offering a unique texture and flavor experience.
This recipe features a delectable mixture of ground pork, shrimp, and aromatic ingredients like garlic and ginger. However, dumplings can be filled with a wide array of ingredients. Here are some popular options:
- Pork and Cabbage: Ground pork mixed with finely chopped cabbage, garlic, ginger, and scallions. This is one of the most traditional and beloved fillings.
- Pork and Shrimp: A combination of ground pork and chopped shrimp, often mixed with garlic, ginger, soy sauce, and sesame oil. This filling adds a bit of sweetness and a unique texture.
- Chicken and Mushroom: Ground chicken mixed with finely chopped mushrooms, scallions, garlic, and ginger. The mushrooms add a rich, earthy flavor to the dumplings.
- Beef and Onion: Ground beef combined with finely chopped onions, garlic, ginger, and a touch of soy sauce. This filling is hearty and savory.
- Vegetarian: A mixture of finely chopped vegetables such as cabbage, carrots, mushrooms, tofu, garlic, and ginger. This filling is perfect for those who prefer a meat-free option.
These are just a few examples, and the possibilities are endless! Feel free to get creative and mix and match ingredients to suit your taste.
Wrapping Dumplings
You can lay a dumpling wrapper flat on your palm or on a clean surface. If the wrappers are refrigerated let them come to room temperature for easier handling. Be cautious not to overfill, as this can make sealing the dumplings difficult.
After folding the wrapper in half, press the edges together at the top. Starting from the top center, make small pleats along one side of the dumpling by folding sections of the wrapper and pressing them firmly against the opposite side. Continue this process until you reach the ends. The other side of the dumpling should remain smooth.
Wrapping dumplings may take a bit of practice, but each one is a unique creation! Whether they look perfect or a bit rustic, they’ll taste delicious. Most importantly, enjoy the process!
The Soup Broth
This broth can be used in your favorite recipes or enjoyed alone! The aromatic flavors are perfect for enhancing soups, noodles, or as a base for a variety of dishes.
So, what do you think? Using homemade dumplings vs. frozen in this udon noodle soup convincing enough to try? You’ll be amazed at the difference they make!
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Udon Noodle Soup With Homemade Dumplings
Description
This udon noodle soup is incredibly easy to make and can be ready even faster if you use pre-made dumpling wrappers instead of making your own. With juicy pork and shrimp, the homemade filling is sure to impress and delight you!
Ingredients
Dumpling Filling
Broth
To Serve
Instructions
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Dumpling Filling:
In a large bowl, combine the filling ingredients and stir until the mixture is smooth and well combined, about 6-8 minutes.
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Wrapping:
Use homemade dumpling wrapper or storebought from an Asian Grocery Store.
To wrap the dumplings, dampen the edges of each wrapper with water. Place slightly less than a tablespoon of filling in the center. Fold the wrapper in half and pinch the top to seal. Then, make two folds on each side, forming a fan shape, and ensure the dumpling is completely sealed. Repeat this process until all the filling is used, placing each dumpling in an airtight container so they don’t dry out. Make sure the dumplings aren’t sticking together. If you’d like to freeze them, place the dumplings on a baking sheet and cover tightly with plastic wrap. Put the pans in the freezer and let them freeze overnight. Once frozen, transfer the dumplings to freezer-friendly bags and return them to the freezer for later use. (Note 2)
To cook the dumplings, you can either boil or pan-fry them.
Boiling: Bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through but still slightly al dente.
Pan-frying: Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Place the dumplings in the pan and fry for 2 minutes. Add a thin layer of water to the pan, cover, and reduce heat to medium-low. Steam the dumplings until the water evaporates. Remove the cover, increase heat to medium-high, and fry for a few more minutes until the dumpling bottoms are golden brown and crisp.
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Broth:
Combine the broth ingredients in a saucepan and set it over high heat. If you have any white ends of scallions or shallots left from the wonton filling, add them as well. Cover the saucepan and bring the mixture to a simmer. Then, reduce the heat to medium-high and continue to simmer for 5–10 minutes to allow the flavors to infuse.
Before using the broth, remove the garlic and ginger pieces. If you add vegetables, blanch them in the soup broth and then transfer them to a serving bowl.
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Cook the noodles according to the package directions. Once ready, transfer them to the serving bowl with the blanched vegetables. Top the serving bowl with the cooked dumplings and ladle the broth over everything. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
Note
1. Dumpling Wrappers – If you’re not making them from scratch, you can find dumpling wrappers in the refrigerator section of your local Asian grocery store. If they aren’t available, you can use wonton wrappers instead. These are usually found in the frozen section of many chain grocery stores.
2. IMPORTANT: Do not freeze the dumplings if using previously frozen prawn meat, as raw seafood should not be refrozen. Opt for an all-pork filling instead. If you include prawns, cook them lightly in a skillet until they are opaque (not solid white). Finely chop the prawns with a knife until they are almost minced. Prepare the pork mixture as directed in the recipe, then stir in the prawns.
