I don't know about you but these lazy hack soup dumplings have been all over my feed, and for good reason. Not only is it a one pot dish but it's the ultimate comfort dish to whip up when you’re craving soup dumplings but can't be bothered to do any folding. It's got layers of juicy pork and prawn filling, dumpling wrappers and napa cabbage that are all steamed together until rich and soupy, which taste even better when paired with a spicy chilli oil sauce.

ingredients

dumpling filling

• 270g minced pork
• 300g prawns, minced into a paste
• 1/2 tbsp garlic & ginger paste
• ½ cup Chinese chives or Chinese leeks, finely chopped
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/4 tsp white pepper powder
• 1 tsp chicken powder
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• ½ - 1 cup water (add gradually)

chilli oil sauce

• 2 cloves garlic, minced
• 1 spring onion, finely chopped
• 1 tsp chilli flakes
• 1 tsp sugar
• Pinch of salt
• 1 tbsp hot oil
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• ½ tbsp rice wine vinegar

to assemble

• Dumpling wrappers
• 2–4 napa cabbage leaves (depending on number of layers)
• greens of spring onion

Method

1. Prepare the Filling

• In a large bowl, combine the minced pork, prawn paste, garlic and ginger paste, soy sauce, sugar, chicken powder, oyster sauce, Shaoxing wine, and cornstarch. Mix vigorously until the mixture becomes sticky.
• Once combined, add the chopped Chinese chives and mix until evenly incorporated. Gradually add the water and mix until the filling loosens and becomes slightly watery (but not too loose). This will help create a soupier result once steamed.

2. Assemble the Layers

• Using a small claypot, ramekin, or heatproof bowl, add a layer of dumpling filling to the base. Briefly dip dumpling wrappers in water, then layer them over the filling (about 4–5 wrappers per layer).
• Add another layer of filling, followed by pieces of napa cabbage. Repeat the layering process: filling, dumpling wrappers, and cabbage, until you’re satisfied. Tip: Three to four layers of filling works well.
• If you have extra filling, assemble additional ramekins.
• Finish by adding a small splash of water and soy sauce over the top.

3. Steam

• Steam a claypot for 25 minutes (or longer if needed)
• Steam small ramekins for 15–18 minutes

4. Make the Chilli Oil Sauce

• While the dumplings are steaming, add the minced garlic, spring onion whites, chilli flakes, sugar, salt, and hot oil to a heatproof bowl. Mix well.
• Stir in the oyster sauce, light soy sauce, and rice wine vinegar. Taste and adjust seasoning to your preference.

5. Serve

• Once steamed, uncover and spoon the chilli oil sauce generously over the steamed dumplings, followed by greens of spring onion and enjoy straight from the pot while hot and soupy.