Abalone dumpling in broth

Chef Chan of Peach Blossoms restaurant wanted to give the humble dumpling a different flavour profile, so he added abalone for a springier bite. The key to this dish lies in the chicken broth.
By epicure
Published on Thursday, 04 Jul 2013
Type of Meal
Level of Difficulty

Serves 2-3 Prep time 1 hour
Cook time 10 minutes

chicken broth sauce
1 whole chicken
400g pig’s trotter bone
1.6 liters of water
½ tsp dark soya sauce

20g fresh prawn, minced
40g pork, minced
20 head abalone, diced
pinch of chicken bouillon powder
pinch of salt
8 wonton wrappers
egg wash

spring onion, julienned
red chilli, julienned

  • Rinse the chicken and pig’s trotters in hot water before immersing in water to boil into a broth.
  • Once boiled, add dark soya sauce.
  • Mix the prawns, minced pork and diced abalone.
  • Season with chicken bouillon powder and salt.
  • Put one tablespoon of the mixture on a wonton wrapper and fold into half. Seal with egg wash.
  • Poach until cooked in boiling hot water and serve in hot chicken broth sauce. Sprinkle spring onion and red chilli on top.