This is a super quick & easy soup if you have Frozen Dumplings such as Har Gow OR Gyoza. There are authentic ways to cook those Dumplings, but they can be boiled in soup. Add some leafy vegetable of your choice. Today I added Iceberg Lettuce, that goes so well with Prawns and Shrimps. It took me 5 minutes to cook this soup.


1 Serving


300ml Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder
Salt & White Pepper *You can add some Soy Sauce OR Oyster Sauce.
4 to 5 Frozen Dumplings *e.g. Har Gow, Gyoza, etc.
40g Dry ‘Harusame’ Noodles (Bean Thread Noodles)

1 to 2 leaves Iceberg Lettuce *torn into bite-size pieces, OR other leafy vegetable as required
1/2 Spring Onion *diagonally thinly sliced

  1. Heat Chicken Stock in a small saucepan and season with Salt & White Pepper. *Note: You can add some Soy Sauce OR Oyster Sauce.
  2. When the soup is boiling, add Frozen Dumplings, cover with a lid, and cook for 1-2 minutes over medium heat. Prepare vegetables.
  3. When the Dumplings are almost cooked, add Dry ‘Harusame’ Noodles. The noodles will get soft very quickly. Add Lettuce and Spring Onion, bring back to the boil, and cook until Lettuce and Spring Onion are soft.