Chicken and corn dumpling soup

This recipe makes 30 dumplings, but you will only need 20 for the soup.

  • 30 mins preparation
  • 20 mins cooking
  • Serves 6
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Chicken and corn dumpling soup
  • 300 gram chicken mince
  • 125 gram can corn kernels, drained
  • 2 tablespoon chives, finely chopped
  • 1 tablespoon coriander root, finely chopped
  • 1 long red chilli, finely chopped
  • 1 teaspoon light soy sauce
  • 275 gram packet gow gee wrappers
  • 1 egg, whisked
  • bunch chinese broccoli
  • fried shallots to serve
Soup broth
  • 4 cup chicken stock
  • 4 shiitake mushrooms, thinly sliced
  • 2 tablespoon oyster sauce
  • 2 tablespoon light soy sauce
  • 1 teaspoon sesame oil


Chicken and corn dumpling soup
  • 1
    In a large bowl, combine mince, corn, chives, coriander root, chilli and soy. Mix well.
  • 2
    Place heaped teaspoons of mixture in centre of each wrapper. Brush edges with egg. Fold wrappers in half to make semi-circles, pressing edges to seal. Join two corners together, pinching to make a round shape.
Soup broth
  • 3
    In a large saucepan, combine stock, mushrooms, sauces and oil. Bring to the boil.
  • 4
    Working in two batches of 10, cook dumplings in simmering broth for 4-5 minutes each batch until tender and floating. Freeze remaining dumplings.
  • 5
    Divide dumplings and broccoli between four soup bowls. Pour hot broth over the top and serve sprinkled with fried shallots.


Freeze leftovers in an airtight container, separating each one with baking paper, for up to two months.