Description
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.
- Increase chilli or laksa paste for extra heat.
- Add more jelly cubes for extra soup inside.
- Try with wonton skins for texture variation.
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Fusion
Nutrition
- Serving Size: 4 dumplings
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
