Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
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!
In a large bowl, combine the filling ingredients and stir until the mixture is smooth and well combined, about 6-8 minutes.
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.
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.
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!
Servings 4
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.