• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Filling
  • 150g fish paste
  • 75g shelled prawns
  • 30g water chestnuts, chopped
  • 15g finely chopped carrot
  • 2 medium dried Chinese mushrooms, soaked to soften and diced
  • 1 tbsp chopped spring onion
  • 1 tsp chopped red chillies
  • Seasoning
  • 3/4 tsp salt or to taste
  • 1/2 tsp sugar or to taste
  • 1/4 tsp pepper
  • Dash of monosodium glutamate
  • 1 ½ tsp sesame oil
  • 3/4 tbsp cornflour
  • Soup stock
  • 2 chicken carcasses, cleaned and chopped
  • 300g lean pork, sliced
  • 100g anchovies (ikan bilis), rinsed
  • 200g yam bean, chopped
  • 2 litres water


  1. Combine fish paste, prawns and the rest of the ingredients in a mixing bowl. Stir until mixture turns sticky. Add seasoning to mix until well combined.
  2. Take a piece of wrapper and add a tablespoon of filling in the centre.
  3. Fold into a half moon and pleat the edges. Repeat with the rest of ingredients and wrappers.
  4. To prepare the soup stock: Blanch the chicken carcasses and lean meat in boiling water for 2 to 3 minutes. Dish out and rinse.
  5. Bring water to a boil in a deep stockpot. Add chicken carcasses, pork, anchovies and yam bean and cook to a boil.
  6. Reduce the heat and simmer over a gentle low heat for 1 to 1 ½ hours. Strain the stock and discard the rest of the ingredients. Add salt to taste.
  7. Bring the strained stock to boil again and put in the dumplings. Cook until the dumplings float. Dish out and serve with a sprinkling of chopped spring onion. Add a dash of sesame oil for extra flavour.

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