Pangsit Kuah (Indonesian Dumpling Soup)

About This Recipe

Pangsit kuah is Indonesia's version of wonton soup, shaped by Chinese-Indonesian cooking traditions and adapted with local seasonings -- ginger, garlic, and often a hit of fresh green chile in the broth. Thin dumpling wrappers are filled with a seasoned ground chicken or pork mixture, folded into simple triangles or purses, and poached directly in a clear, aromatic broth rather than cooked separately. The technique that keeps this dish from turning cloudy or muddy is cooking the dumplings gently in the finished broth at a low simmer, not a boil, so the wrappers don't tear and release starch into the liquid. A few slices of fresh green chile simmered briefly in the broth toward the end add a clean, building heat without overwhelming the delicate dumpling flavor. Served with a scatter of scallions and fried garlic, pangsit kuah is comfort food found at Indonesian noodle stalls and home kitchens alike -- light enough for a quick lunch, but satisfying thanks to the dumplings.

Ingredients

Serves 2

• 20wonton wrappers
• 250 gground chicken
• 2scallions(finely chopped, plus more for garnish)
• 1 tbspgrated ginger
• 2 clovesgarlic(minced)
• 1 tbspsoy sauce
• 1 tspsesame oil
• 1.5 Lchicken stock
• 2green chilies(sliced)
• 1 sliceginger(for the broth)
• 1 tspsalt
• 1 tbspfried garlic(for garnish)

Instructions

1. 1

   Make the filling

   Mix ground chicken, scallions, grated ginger, garlic, soy sauce, and sesame oil until well combined.

2. 2

   Fill the wrappers

   Place a teaspoon of filling in the center of each wrapper, wet the edges, and fold into a triangle or purse, pressing out air.

3. 3

   Build the broth

   Simmer chicken stock with the ginger slice and salt for 10 minutes to infuse.

4. 4

   Add the chilies

   Add sliced green chilies to the broth and simmer 3-4 minutes.

5. 5

   Poach the dumplings

   Lower the heat to a gentle simmer, add dumplings in batches, and poach 4-5 minutes until they float and the filling is cooked through.

6. 6

   Serve

   Ladle broth and dumplings into bowls, garnish with scallions and fried garlic, and serve hot.

Variations

• •

  Use ground pork instead of chicken for a richer filling, common in Chinese-Indonesian versions.

• •

  Add bok choy or spinach to the broth in the last minute of cooking for extra greens.

• •

  Serve over noodles for a heartier pangsit mie version instead of soup alone.

Storage

Store cooked dumplings and broth separately for up to 2 days; dumplings can turn mushy if left soaking in broth too long. Uncooked dumplings freeze well for up to 1 month.

Frequently Asked Questions