Try this simple soup dumpling recipe for monsoon season

Food page Marion's Kitchen has shared an easy, no-wrapper soup dumpling recipe on Instagram, offering a fuss-free way to enjoy the classic comfort dish this monsoon season. The recipe was posted on Wednesday and promises all the flavour of traditional pork dumplings without the hassle of folding wrappers.

A wrapper-free take on classic dumplings

Marion explained that this recipe is ideal for those who love dumplings but want to skip the fiddly process of folding wrappers. The dish delivers the same juicy, flavour-packed goodness as classic pork dumplings, but in a much simpler format.

The dumplings themselves are soft, tender and packed with savoury flavour, while a rich chicken broth and fresh bok choy round out the dish into a complete, comforting meal. It is well suited to busy weeknights, cosy dinners, or any time a warm bowl of soup is needed without extra effort.

Preparation time: 15 minutes

Cook time: 20 minutes

Serves: 4

Ingredients

For the broth and garnish:

• 6 cups chicken stock
• 1 bunch bok choy, quartered lengthways
• 1 tablespoon sesame oil, to serve (optional)
• Garlic chilli crisp, to serve
• Extra spring onion, finely sliced, to serve
• Fresh coriander, finely chopped, to serve

For the filling:

• 500g pork mince
• Two spring onions, finely sliced
• One teaspoon minced garlic
• One tablespoon of Shaoxing wine
• One and a half tablespoons of soy sauce
• Pepper, to taste

For the wrapper:

• Half a cup of potato starch
• One cup of cold water

Method

Step 1: In a large bowl, combine the pork mince, spring onion, garlic, pepper, Shaoxing wine and soy sauce. Mix well until everything is evenly combined.

Step 2: Shape the mixture into small bite-sized meatballs, about the size of a golf ball.

Step 3: Lightly coat each meatball in potato starch, then dip it into cold water and coat again with potato starch. This creates a delicate outer layer that mimics a dumpling wrapper.

Step 4: Place a large pot over medium-high heat and bring the chicken stock to a boil.

Step 5: Carefully drop the coated meatballs into the boiling broth.

Step 6: Allow the dumplings to cook for five to six minutes or until they are cooked through and floating to the surface.

Step 7: Add the bok choy and cook for one to two more minutes, until just tender but still vibrant.

Step 8: Ladle the soup into bowls and finish with a drizzle of Marion's Kitchen Garlic Chilli Crisp and sesame oil (if using). Top with extra spring onion and coriander if using.

Step 9: Serve immediately while hot and enjoy every comforting spoonful.