• Serves 6 people
  • Cilantro Paste:

    ½ bunch fresh cilantro (stems removed)

  • ½ tbsp brown sugar

  • ½ tbsp grated ginger

  • 1 tsp black pepper

  • 1 tsp pureed garlic

  • 1 tbsp fish sauce

  • meat paste:

    1 bundle bean threads (tang hoon)

  • 300 g ground pork

  • 1 tbsp fish sauce

  • 1 tsp pureed garlic

  • 1 tbsp cornstarch

  • 1 packet wonton wrappers

  • 10 cups chicken stock

  • 1 stalk lemongrass (sliced, chopped; bulb and tough outer leaves removed)

  • 3-5 shitake mushrooms (sliced)

  • 1 scallion (thinly sliced)

  • ½ bunch cilantro (leaves only)

Recipe Courtesy of Asian Food Network

Thai Pork Dumplings

If you enjoy Chinese Dumpling Soup (or Wonton Soup), you will enjoy its distant cousin –the Thai Pork Dumpling Soup! This soup is full of Thai flavors like lemongrass and fish sauce, with dumplings floating in a hearty chicken soup so juicy that they will knock your socks off. Finish the soup with a handful of sliced scallions and cilantro leaves!
  • Medium
  • 30 min
  • 15 min
  • 15 min
  • 4 steps
  • 17 Ingredients
  • Medium
  • 4 steps
  • 17 Ingredients
  • 30 min
  • 15 min
  • 15 min


  1. Make cilantro paste

    • Puree first 6 ingredients in a mortar and pestle, or blender, until a paste is formed.  Set aside.
    Make cilantro paste

  2. Soak bean thread

    • Soak bean thread in boiling water for about 15 min until it transparent.
    • When bean thread are finished soaking, drain. Rough cut noodles into 3” lengths.

  3. Make dumplings

    • Make dumplings by combining ground pork, fish sauce, garlic and cornstarch in a bowl.
    • On a clean dry working surface, spread out 6 wonton wrappers.  Pour a little water into a bowl for dipping your fingers in or a brush works as well.
    • Place 1 tsp of filling in the middle of each wrapper.Using your fingers or a brush, wet the outer edges of the first wrapper to make it stick.
    • Repeat for the remaining filling.
    Make dumplings

  4. Make broth

    • Place chicken broth in a soup pot over medium to high heat.  Add lemongrass.  Bring to a boil, then reduce to a simmer for 5 min.
    • Add dumplings and mushrooms to the broth.  Boil for 5 min or until dumplings are floating rather than sinking.
    • Add bean thread noodles.
    • Reduce heat to low and stir in paste and adjust seasonings with pepper and fish sauce.

Plate and Serve!

Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves.

Plate and Serve!


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