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How to cook Pork and Fish Dumpling Soup Recipe

Pork and Fish Dumpling Soup Recipe

How to cook Pork and Fish Dumpling Soup Recipe

This is a very popular soup in Taiwan. Potato starch or cornflour is added to give it a thick and ticky consistency. Those not accustomed to such dishes may not take to it at first, but it is a dish that really grows on you. There are many variations to this dish and most Taiwanese chefs will have their own recipes for this soup.


  • 350 g (12 oz) fatty pork
  • 30 g (1 oz) ice cubes
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp potato starch or cornflour
  • 1 tsp crisp-fried shallots
  • 1/4 tsp Chinese five-spice powder
  • 1/2 tsp ground white pepper
  • 1/4 tsp sesame oil
  • 150 g (51/3 oz) fish paste


  • 2 Tbsp cooking oil
  • 15 g (1/2 oz) garlic, peeled and finely chopped
  • 1.25 litres (40 fl oz / 5 cups) stock or water from cooking dumplings
  • 40 g (11/3 oz) bonito flakes
  • 40 g (11/3 oz) black fungus, soaked to soften, then cut into strips
  • 60 g (21/4 oz) carrot, peeled and cut into strips
  • 40 g (11/3 oz) bamboo shoot, cut into strips
  • 1/2 tsp salt
  • 1 tsp light soy sauce
  • 10 g (1/3 oz) rock sugar
  • 1 tsp black vinegar
  • 1/4 tsp ground white pepper
  • 1/4 tsp sesame oil
  • 1 Tbsp potato starch or cornflour, mixed with 1 Tbsp water

Method :

  1. Prepare the dumplings. Freeze the pork until it is hard on the outside but soft enough to cut through with a knife. Cut into small cubes.
  2. Using a food processor, blend the pork until the mixture is fine and sticky. Add the ice cubes, salt, sugar, potato starch or cornflour, crisp-fried shallots, five-spice powder, pepper and sesame oil and blend for 10 minutes. Transfer the pork paste to a bowl, cover and refrigerate for 30 minutes.
  3. Add the fish paste to the pork paste and mix evenly.
  4. Boil some water in a saucepan.
  5. Shape 2 tablespoonfuls of the pork and fish paste into a ball and add to the boiling water to cook. Repeat with the rest of the paste. When the dumplings float, they are done. Remove with a slotted spoon and set aside.
  6. Prepare the soup. Heat the oil in a wok over medium heat. Add the garlic and stir-fry for 10 seconds. Add the stock or the water from cooking the dumplings and the bonito flakes. Bring to a boil, then simmer over low heat for 15 minutes.
  7. Strain the stock into a pot and bring to a boil. Add the black fungus, carrot and bamboo shoot and return to the boil.
  8. Add the dumplings, salt, soy sauce, rock sugar, black vinegar, pepper and sesame oil. Let the soup return to the boil.
  9. Stir in the potato starch or cornflour slurry and allow the soup to boil once again.
  10. Ladle into serving bowls. Garnish as desired and serve.

Serves 4


Source :
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan


See also Taiwanese Recipe “White Radish and Fried Pork Rib Soup”