These easy Laksa Soup Dumplings are the ultimate high-protein, low-calorie comfort food. Filled with a flavourful chicken mince filling and a burst of laksa soup, each dumpling packs over 2g of protein. They’re freezer-friendly and perfect for quick, satisfying meals!

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Why you will LOVE these Chicken Laksa Soup Dumplings

If you’ve ever craved a steaming basket of soup dumplings and a bowl of laksa at the same time, this is your sign to stop gatekeeping your cravings and combine them. I present to you: Laksa Soup Dumplings– my two obsessions merged into one steamy, juicy, high-protein bite.

This recipe is way easier than it looks, freezes perfectly, and hits that perfect balance of creamy, spicy, and satisfying without blowing your macros. We’re talking:

Dumplings under 40 calories each
Over 2g protein per dumpling (yes, really)
Freezer-friendly for easy, lazy dinners
Comfort food that actually fits your goals
The ultimate fakeaway

Make a big batch, stash them in your freezer, and thank your past self next time you’re hangry with nothing prepped.

Macros Per Dumpling

This recipe makes 70-80 freezer friendly soup dumplings.

Macros per dumpling (70):

Calories: 38

Carbohydrates: 4.6g

Protein: 2.4g

Fat: 1g

Ingredients for Laksa Soup Dumplings

For the laksa soup jelly:

250 ml water + 1 tsp chicken stock paste OR 250ml chicken stock
200ml light coconut milk
80g laksa paste (I use Valcom)

1 tsp minced garlic

1 tsp minced ginger
0.5 tbsp fish sauce
0.5 tsp sesame oil
1 tbsp soy sauce (I use low sodium)

1 tbsp sweetener- I use Natvia

Ground or fresh chilli (to taste)
25g gelatine bloomed in 2 tbsp water (I use nutra organics)

For the filling:
500g chicken mince
1 large carrot, grated
1/2 cup green onion, chopped

1 tsp minced garlic

1 tbsp umami seasoning (optional)- I use Mingle (sub for soy sauce)

Fresh chilli,finely chopped and to taste
1 tsp soy sauce

1 tsp fish sauce

20g Laksa Paste
1 tsp sesame oil

To assemble:
Gyoza or Soup Dumpling wrappers (approx. 60-80 pieces – I use Evergreen brand)
Optional: Water for sealing

Tips & Tricks for Perfect Laksa Soup Dumplings

Use gelatin for that soupy burst:
Don’t skip the gelatine! It’s what turns your laksa mixture into jelly, which melts inside the dumpling for that signature soup effect. I use 25g as I find this helps the jelly hold well in the freezer. Can substitute Gelatine for Agar Agar if you want to keep it halal.

Chill the jelly fully:
Make sure your laksa soup jelly is fully set and cold before mixing it into the filling- this keeps the mixture easy to handle and prevents it from getting messy.

Let your gyoza wrappers come to room temp:
If your wrappers have been refrigerated, let them sit out for 15-30 minutes before using (depending on the temperature of the room). Cold wrappers can crack and are harder to fold.

Keep your wrappers covered:
Gyoza wrappers dry out fast. Keep them covered with a damp paper towel while you work so they stay soft and easy to fold.

Don’t overfill:
One heaping tsp of filling is plenty. Overfilling can cause breakage or leaking during steaming.

Reserve a few jelly cubes for extra soupiness:
Before mixing the laksa jelly into the filling, set aside a small portion. You can tuck 1–2 extra cubes directly into each wrapper for a stronger soup burst in every bite.

Pleat and seal well:
Make sure your dumplings are sealed properly so the soup stays inside when it melts. Refer to this Tiktok Tutorial on how to fold.

Freeze extras – they’re a lifesaver:
These freeze so well and make the best lazy dinner or meal prep option. Just steam straight from frozen!

How to Freeze Laksa Soup Dumplings

Flash Freeze First:
Once all your dumplings are wrapped, place them on a baking tray lined with baking paper, making sure they don’t touch. Pop the tray in the freezer for 1–2 hours until they’re frozen solid.

Transfer to a Bag or Container:
Once frozen, transfer dumplings into an airtight container or ziplock bag. Label with the date and keep them in the freezer for up to 3 months.

To Cook from Frozen:
No need to defrost! Just place frozen dumplings in a lined steamer and steam for 10-12 minutes until fully cooked and piping hot.

FAQ:

Can I use pork or prawn instead of chicken?
Absolutely! Pork adds richness, and prawn would give it a seafood laksa vibe. Just keep the same quantities and prep method.

What brand of laksa paste do you use?
I use Valcom Laksa Paste – it’s super flavorful and easy to find in most Aussie supermarkets.

Can I freeze these before cooking?
Yes – they freeze perfectly! Just flash freeze first (on a tray, not touching), then store in a ziplock bag or container for up to 3 months.

Do I need a special steamer?
Nope! Any steamer setup works – bamboo basket, metal insert, even a colander inside a pot with a lid.

Can I pan-fry these instead of steaming?
Soup dumplings are meant to be steamed for the juicy, melty inside – but you could pan-fry them if you don’t mind losing some of the soup burst!

Steamer Options (No Bamboo Basket? No Problem!)

If you don’t have a traditional dumpling steamer, don’t stress – these work just as well:

Bamboo steamer over a wok or wide pot
Metal steamer insert over any pot
DIY hack: Use a metal sieve or colander inside a pot with a lid
Microwave steamer – fast, but not ideal for soup dumplings (might leak)
Silicone steamer basket – works great if you have one!

Whichever you use, just make sure:

The steamer is lined with parchment paper (cut holes to let steam come through)

They’re not overcrowded

The dumplings aren’t sitting in water

There’s a lid to trap the steam