In this Thai dumpling Soup, the spicy mixes with sweet, then incorporates the acidic pickled tofu to round everything out. The broth has some amazing spices such as cinnamon, star anise and white pepper. It’s a fun Thai twist on the classic wonton soup.
For a more detailed procedure, check out the process below the recipe card.
Thai Dumpling Soup w/Pickled Tofu
Ingredients
Ingredients for Thai Dumplings
- 1 tsp Cilantro, chopped fine
- 1 clove Garlic, minced
- 1/2 tsp White Pepper
- 1tsp Rice Vinegar
- 1/2 lb Ground Pork
- 2 tsp Oyster Sauce
- 2 tsp Soy Sauce
- 1/2 tsp Palm Sugar
- 1 tsp Sambal (or more if you like spicy)
- 1/2 pkg Premade Wonton Wrappers
Ingredients for the Thai Broth
- 1/2 Cinnamon Stick
- 1 Star Anise
- 2 cloves Garlic, minced
- 1/4 tsp White Pepper
- 4 Cups Chicken Stock
- 8 Green Beans, cut into 1/2” lengths
- 1/2 tsp Salt
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Palm Sugar
Ingredients for Pickled Tofu
- 100g Firm Tofu
- 3 Tbsp White Vinegar
- 1 Tbsp Cane Sugar
- 1 Garlic Clove, chopped
- 1 tsp Sambal
Instructions
How to make Pickled Tofu
- Cut tofu into slices and cover with paper towel, put a heavy pan on top to press the water out of it. Leave for 15 minutes.
- Cut the tofu into small dice, and place in a heat resistant dish
- In a small saucepan, add the vinegar, sugar, garlic and Sambal on medium heat and bring to a boil. Once boiling, take it off the heat and pour over the tofu.
- Let sit until ready to use.
How to make Dumplings
- Mix all ingredients (except wrappers) for wontons/dumplings thoroughly.
- Take a spoonful of mix into each wrapper, wet the edges of the wrapper, and fold as mentioned above.
How to Make Thai Soup Broth
- In a large pot, add the cinnamon, star anise, garlic white pepper and broth.
- Bring to a simmer on medium heat, simmer for 30 minutes.
- Remove the cinnamon and star anise from the broth and discard.
- Add the green beans, salt, soy sauce, oyster sauce and palm sugar.
- Bring to a simmer and cook the wontons.
Cooking Wontons:
From Frozen: 15 minutes
From Fresh: 10 minutes
- Keeping the broth at a light simmer, stir it in a circle and add the Wontons while the broth is moving so they don’t stick to the bottom of the pot.
- Lightly keep the pot stirring, being careful to not break them open while the Wontons cook.
- When they float you can stop moving the broth, let float for 30 seconds.
- Serve hot.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 1304mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 24g
We are not certified nutritionists and make no claims to be so. The nutritional information given here is intended for informational purposes only. These nutritional calculations are rounded numbers dependant on the certain ingredients and amounts in the recipe and are by no means perfect.
Is this Thai Soup Difficult to Make?
No. The dumplings take a little bit longer to make, due to the folding process, but honestly, anyone can do it. You can even get your kids to help fold the dumplings if you like. Make the dumplings ahead of time and freeze them, then they are ready to go whenever you want to have an amazing Thai soup.
Ingredients for Thai Dumpling Soup with Pickled Tofu
The list of ingredients seems like a long one. But, when making Thai food, there are so many amazing flavours that you just can’t miss out on.
- Cilantro
- Garlic
- White Pepper
- Rice Vinegar
- Ground Pork
- Oyster Sauce
- Soy Sauce
- Palm Sugar
- Sambal
- Wonton Wrappers, square
- Cinnamon Stick
- Star Anise
- Chicken Stock
- Green Beans
- Firm Tofu
- White Vinegar
Substitutions
This is a list of ingredients you can swap out if you don’t have the correct ones in your house. But do remember, the more you swap out, the less authentic it tastes. If you end up using something different, let us know how it went in the comments.
Oyster Sauce – You can use Hoisin sauce or a sweet soy.
White Pepper – Use half the amount of Black Pepper
Rice Vinegar – Use half the amount of White Wine Vinegar
Star Anise – Use 1/4 tsp of Fennel Seeds
Green Beans – Use any vegetable you have on hand, like broccoli, bok choy, carrots etc
Palm Sugar – Use the same amount of White Sugar.
Sambal – Use Sriracha or red pepper flakes.
How To Fold Dumplings
- Fill a glass with room temperature water and set to the side.
- Cover a sheet-pan with a clean tea towel and set to the other side.
- Place a wrapper into the palm of your hand. With the other hand, dip one finger in the water and spread around the edges of the entire wrapper.
- Take a rounded teaspoon of the pork mixture and place in the middle of the dumpling wrapper.
- Fold the Wrapper from the top corner to the bottom corner over the pork, making a triangle.
- Press around the ball of pork to seal the wrapper first, then press all the way to the edges. Getting rid of the air bubbles inside the wrapper, then fully sealing the edges. It should now look like a bulged triangle.
- Take the 2 long ends (sides), and fold around the bottom (or flat long part) and set one corner over the other, like the dumpling wrapper is ‘crossing its arms’. This will push the third point to bend backwards.
- Set the dumplings on the towel on the baking sheet. This will save on plastic wrap or parchment paper, and works well for the dumplings to not stick.
You can now use them in this soup right away, or freeze them. To freeze dumplings, place the sheet-pan in the freezer and leave for about 1 hour. Take out and place in a resealable bag. These will keep in the freezer, in a properly sealed bag or container for up to 3 months.
Thai Dumpling soup procedure:
How to make Pickled Tofu
- Cover a plate with paper towel, then cut the tofu into 1/2 inch slices, placing them on the paper-towel. Cover the top with paper towel then place a heavy pan on top to press the tofu down which will leak the water and dry it out. Leave for about 15 to 20 minutes.
- Cut the tofu into small dice, and place in a heat resistant dish.
- In a small saucepan, add the vinegar, sugar, garlic and Sambal on medium heat and bring to a boil. Once boiling, take it off the heat and pour over the tofu.
- Cover the tofu container and let it come to room temperature.
*You can make the pickled tofu a couple days ahead and store it in an airtight container in the fridge for up to 5 days. It is a great addition to other things
How to Make Thai Soup Broth
- In a large pot, pour in the broth and add the cinnamon stick, star anise, garlic and white pepper. Stir well.
- Bring to a simmer on medium heat, and simmer for about 30 minutes to incorporate the flavours of the spices.
- Remove the cinnamon and star anise from the broth and discard.
- Add in the green beans, salt, soy sauce, oyster sauce and palm sugar and mix well.
- Bring back to a simmer then head to the next step to cook the wontons.
Cooking Dumplings:
From Frozen: 15 minutes from adding to simmering broth.
From Fresh: 10 minutes from adding to simmering broth.
- Keeping the broth at a light simmer, stir it in a circle to get a momentum going before adding the dumplings. You want to add the dumplings while the broth is moving so they don’t stick to the bottom of the pot.
- Lightly keep the pot stirring, as they cook, being careful to not break them open while the dumplings cook.
- When they float you can stop moving the broth, then let them float for another 30 seconds. Or if you timed them when you added to the broth stay with that time. (It is initially the same)
- Serve hot with the pickled tofu on the side. You can also add some of the pickling juice to the soup if you like more of an acidic flavour.
Enjoy, then tell us how it went in the comments below!
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