Dried Seafood Dumpling Soup Recipe

Soak dried seafood and mushrooms

Place dried scallops, dried shrimp, and dried shiitake mushrooms in a large bowl. Pour 2 cups of warm water over them and soak 30–40 minutes until softened. Reserve soaking liquid (strain through a fine sieve or cheesecloth) and set aside; this will be used to intensify the broth. Tear the rehydrated scallops into small flakes and finely chop the mushrooms. Keep the rehydrated shrimp separated for the filling.

Prepare aromatics and chicken

Lightly crush the ginger with the flat of a knife and cut into 3–4 large slices. Trim the scallion white parts and bruises them with the flat side of the knife. Trim excess fat from chicken thighs and leave them whole for poaching.

Make the broth

In a large pot, add 10 cups of water, the reserved soaking liquid from the dried seafood/mushrooms (add solids only if you want a stronger broth; otherwise just add the liquid), bruised ginger, scallion whites, and the whole chicken thighs. Bring to a gentle boil over high heat, then reduce to a low simmer. Skim any foam that rises to the surface during the first 8–10 minutes. Simmer gently for 35–40 minutes to extract flavor.

Finish the broth

Remove the chicken thighs. Strain the broth through a fine sieve into a clean pot, pressing lightly on solids to extract liquid but leaving behind grit. Return strained clear broth to the stove. Pull the cooled chicken into bite-sized pieces and set aside for optional use in bowls. Season the broth with 1 tablespoon light soy sauce, 1.5 teaspoons salt, and 1/2 teaspoon white pepper. Taste and adjust seasoning. Keep broth at a gentle simmer until ready to serve.

Prepare tofu

Crumble the firm tofu and press lightly with paper towels to remove excess moisture. You want the tofu moist but not watery so the filling binds properly.

Combine filling ingredients

In a mixing bowl, add ground pork, crumbled tofu, chopped rehydrated shrimp, chopped shiitake mushrooms, flaked scallop, finely chopped green onion, minced ginger, 1 teaspoon sesame oil, 1 teaspoon light soy sauce, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 tablespoon cornstarch. Mix vigorously with a spatula or by hand in one direction for 1–2 minutes until mixture becomes slightly sticky and cohesive. This helps the filling hold together when cooked.

Taste and adjust

Cook a 1 tablespoon test patty in a small pan until done and taste. Adjust seasoning with a pinch more salt or soy sauce if needed. Refrigerate filling briefly (10 minutes) if it becomes too loose to handle.

Lay a wrapper on your palm or a clean surface. Place about 1 tablespoon of filling in the center of each wrapper. Wet the edge of the wrapper lightly with water. Fold the wrapper over to form a half-moon and press the edges to seal, or pleat the edge to form a wonton shape. Make sure there are no air pockets. Repeat until all filling is used (yields about 28–30 dumplings). Keep finished dumplings covered with a damp towel so they don't dry out.

Cook dumplings in broth

Bring the strained seasoned broth to a simmer (not rolling boil). Gently slide the dumplings into the simmering broth in batches so they have room to cook. Simmer dumplings for 4–6 minutes until wrappers turn translucent and filling is cooked through (internal temperature ~75°C/165°F). Stir gently to prevent sticking to the pot bottom.

Add greens

During the last 1–2 minutes of cooking the dumplings, add bok choy or baby spinach to the pot so they wilt but remain bright green.

Assemble bowls

Ladle dumplings, some greens, and a few pieces of pulled chicken (optional) into serving bowls. Pour hot broth over to fill the bowl.

Garnish and finish

Top each bowl with sliced scallion greens and cilantro leaves. Drizzle a scant 1 teaspoon toasted sesame oil over each bowl if desired. Add extra white pepper or salt to taste.

Serve

Serve the dried seafood dumpling soup immediately while hot. Provide soy sauce or chili oil at the table for extra seasoning.