I’ve taken two of my favourite comfort foods—laksa and soup dumplings—and combined them into one rich, satisfying, and protein-packed recipe. These dumplings are loaded with a chicken and laksa filling that hides a molten, coconutty laksa soup center. They’re perfect for freezing and steaming whenever I need a quick, cozy bite.
Why You’ll Love This Recipe
I love this recipe because it’s high in protein, easy to prep ahead, and it feels incredibly indulgent without being heavy. The laksa soup jelly melts inside each dumpling when steamed, delivering an amazing burst of flavour with every bite. I often make a big batch and keep them in the freezer for quick lunches or lazy dinners—they’re always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the laksa soup jelly:
250 ml water
1 teaspoon chicken stock paste (or use 250 ml chicken stock instead)
200 ml light coconut milk
80 g laksa paste
1 teaspoon minced garlic
1 teaspoon minced ginger
½ tablespoon fish sauce
½ teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon sweetener (or sugar)
Chilli (ground or fresh, to taste)
25 g gelatine
2 tablespoons water (to bloom the gelatine)
For the filling:
500 g chicken mince
1 large carrot, grated
½ cup green onion, chopped
1 teaspoon minced garlic
1 tablespoon umami seasoning (optional)
1 small red chilli, finely chopped (or to taste)
1 teaspoon soy sauce
1 teaspoon fish sauce
20 g laksa paste
1 teaspoon sesame oil
To assemble:
70 to 80 gyoza or soup dumpling wrappers
Water (for sealing edges)
Directions
Make the laksa soup jelly: In a saucepan, combine 250 ml water (or stock), 80 g laksa paste, 1 teaspoon garlic, 1 teaspoon ginger, ½ tablespoon fish sauce, ½ teaspoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon sweetener, and chilli to taste. Bring to a gentle simmer. Stir in 200 ml coconut milk and simmer for 1-2 minutes. Remove from heat, add the bloomed 25 g gelatine, and mix well until fully dissolved. Pour into a shallow container and refrigerate until set (about 1–2 hours).
Once the jelly is set, cut it into small cubes and set aside. I like to keep a few extra cubes aside to add directly into each dumpling for extra soupiness.
Prepare the filling: In a large bowl, mix 500 g chicken mince, 1 grated carrot, ½ cup chopped green onion, 1 teaspoon garlic, 1 tablespoon umami seasoning (if using), chopped chilli, 1 teaspoon soy sauce, 1 teaspoon fish sauce, 20 g laksa paste, and 1 teaspoon sesame oil. Gently fold in the jelly cubes.
Assemble the dumplings: Place a dumpling wrapper in your hand, wet the edges with water, and add about 1 heaped teaspoon of filling into the center. Add 1–2 extra jelly cubes if you like. Pleat the edges and seal tightly. Repeat until all filling is used.
Steam the dumplings:
For fresh dumplings: Place dumplings on parchment-lined steamer and steam over boiling water for 7–8 minutes.
From frozen: Steam directly from frozen for 10–12 minutes until fully heated through.
I sometimes switch out the chicken for prawns to give it a seafood laksa flavour.
To make it vegetarian, I use plant-based mince and swap in vegetable stock and vegetarian laksa paste.
For extra heat, I increase the amount of fresh chilli or laksa paste.
If I want more soup inside, I simply add extra jelly cubes when filling the dumplings.
I’ve also used different wrappers like wonton skins for a slightly different texture.
storage/reheating
After assembling, I freeze the dumplings on a tray for 1–2 hours, then transfer them into airtight bags or containers. They keep well in the freezer for up to 3 months.
To reheat, I steam them straight from frozen for 10–12 minutes. If I want a crispy bottom, I sometimes pan-fry them after steaming for a minute or two—but I prefer steaming to keep that juicy, soupy interior intact.
FAQs
How do I keep the soup inside the dumplings?
I use gelatine to turn the laksa broth into a firm jelly. It melts during steaming and creates that signature soup burst inside the dumplings.
Can I make the soup jelly ahead of time?
Yes, I often make the jelly the day before. It keeps in the fridge for 2–3 days in a sealed container.
What kind of wrappers work best?
I prefer using gyoza or xiao long bao wrappers since they’re soft and pliable. They hold the filling well and don’t tear during steaming.
How do I know the dumplings are cooked through?
I steam them until the wrappers turn translucent and the filling inside is firm and steaming hot. This takes about 7–8 minutes fresh or 10–12 minutes from frozen.
Can I batch-make and freeze these?
Absolutely. I always make a large batch and freeze most of them. They reheat beautifully and taste just as good as fresh.
Conclusion
These laksa soup dumplings bring together the spicy, creamy goodness of laksa and the tender bite of a dumpling in one irresistible package. I love keeping them stocked in my freezer—they’re perfect for a quick lunch, dinner, or even to impress friends with something unique. Once I tried these, they quickly became a staple in my kitchen.
These laksa soup dumplings combine the spicy, coconut-rich flavor of laksa with the comforting burst of soup inside delicate dumpling wrappers—perfect for freezing and steaming on demand.
Ingredients
For the laksa soup jelly:
250 ml water
1 tsp chicken stock paste (or 250 ml chicken stock)
200 ml light coconut milk
80 g laksa paste
1 tsp minced garlic
1 tsp minced ginger
½ tbsp fish sauce
½ tsp sesame oil
1 tbsp soy sauce
1 tbsp sweetener (or sugar)
Chilli (to taste)
25 g gelatine
2 tbsp water (to bloom gelatine)
For the filling:
500 g chicken mince
1 large carrot, grated
½ cup green onion, chopped
1 tsp minced garlic
1 tbsp umami seasoning (optional)
1 small red chilli, finely chopped
1 tsp soy sauce
1 tsp fish sauce
20 g laksa paste
1 tsp sesame oil
To assemble:
70–80 gyoza or soup dumpling wrappers
Water (for sealing edges)
Instructions
Make the laksa soup jelly: In a saucepan, combine water (or stock), laksa paste, garlic, ginger, fish sauce, sesame oil, soy sauce, sweetener, and chilli. Simmer gently. Add coconut milk and simmer for 1–2 minutes. Remove from heat and stir in bloomed gelatine until dissolved. Pour into a shallow container and refrigerate until set (1–2 hours).
Once set, cut jelly into small cubes and set aside.
Prepare the filling: In a bowl, mix chicken mince, carrot, green onion, garlic, umami seasoning (if using), chilli, soy sauce, fish sauce, laksa paste, and sesame oil. Fold in jelly cubes.
Assemble the dumplings: Place a wrapper in your hand, wet edges, add a heaped teaspoon of filling and 1–2 jelly cubes. Pleat and seal. Repeat until all filling is used.
Steam the dumplings: For fresh dumplings, steam on parchment-lined steamer for 7–8 minutes. From frozen, steam for 10–12 minutes until fully heated through.
Notes
Use prawn instead of chicken for a seafood twist.
Make it vegetarian with plant-based mince and veggie stock.
