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–+ servings

Laksa Soup Dumplings

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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Prep Time 1 hour
Cook Time 9 minutes
Total Time 1 hour 9 minutes
Servings: 70 dumplings
Calories: 38
Ingredients Method Nutrition Notes

Ingredients
  

Laksa Soup Jelly:
  • 250 ml water + 1 tsp chicken stock paste OR 250ml chicken stock
  • 200 ml light coconut milk
  • 80 g laksa paste *see notes
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 0.5 tbsp fish sauce
  • 0.5 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp sweetener or sugar *see notes
  • Ground or fresh chilli *to taste
  • 25 g gelatine bloomed in 2 tbsp water, see notes for brand
Filling:
  • 500 g chicken mince sub for pork mince or prawn
  • 1 large carrot grated
  • 1/2 cup green onion finely chopped
  • 1 tsp minced garlic
  • 1 tbsp umami seasoning optional – sub for soy sauce
  • Fresh chilli finely chopped (to taste)
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 20 g laksa paste
  • 1 tsp sesame oil
To Assemble:
  • 70-80 gyoza or soup dumpling wrappers *see notes for brand
  • Water for sealing

Method
 

Make the Laksa Soup Jelly
  1. In a saucepan, combine water (or stock), laksa paste, garlic, ginger, fish sauce, sesame oil, soy sauce, sweetener, and chilli.
  2. Simmer gently over medium heat until fragrant and well combined, then add the light coconut milk and simmer on low heat for another 1-2 mins.
  3. Remove from heat and whisk in bloomed gelatine (gelatine mixed with water and set aside for 5-10 mins) until fully dissolved.
  4. Pour into a shallow dish and refrigerate until set (about 1–2 hours).
  5. Once firm, cut into small cubes and set aside. Optional: Reserve some cubes to place directly into each wrapper later for extra soupiness.
Make the Filling
  1. In a large bowl, mix chicken mince, grated carrot, green onion, garlic, umami seasoning (or soy sauce), chilli, soy sauce, fish sauce, laksa paste, and sesame oil.
  2. Gently fold in laksa jelly cubes.
Assemble the Dumplings
  1. Let your dumpling wrappers come to room temp for 10–15 minutes.
  2. Place 1 wrapper in your hand, wet the wrapper and add 1 heaped tsp of filling.
  3. Optional: Add 1–2 reserved jelly cubes on top.
  4. Pleat the dumpling and seal well.
  5. Repeat until all filling is used.
Step 4: Cook the Dumplings
  1. To steam fresh dumplings: Line your steamer with baking paper cut with holes, Add dumplings in a single layer, slightly spaced apart. Steam over boiling water for 7–8 minutes until fully cooked.
  2. To steam from frozen: No need to defrost. Steam frozen dumplings for 10-12 minutes.

Nutrition

Serving: 1dumplingCalories: 38kcalCarbohydrates: 3gProtein: 2.4gFat: 1g

Notes

❄️ How to Freeze Dumplings

  1. Flash freeze raw dumplings on a lined tray for 1–2 hours until solid.
  2. Transfer to an airtight container or ziplock bag.
  3. Store for up to 2 months. Steam directly from frozen as needed.
 
How to fold dumplings: Authentic

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