Laksa Soup Dumplings Recipe (Easy + High Protein Freezer-Friendly Recipe)

These Laksa Soup Dumplings are my go-to comfort food when I want something cozy, high in protein, and low in calories. Each dumpling is packed with juicy chicken mince and a burst of creamy, spicy laksa soup—giving me all the satisfaction of both a steaming bowl of laksa and a plate of soup dumplings in one. They’re easy to make, freeze beautifully, and make the perfect meal prep option for quick dinners or lazy days.

Why You’ll Love This Recipe

I love how this recipe merges two of my favorite dishes into one delicious bite. The dumplings are light yet filling, creamy from the coconut milk, and have that signature laksa kick that keeps me coming back for more. Here’s why I can’t get enough of them:

• Each dumpling is under 40 calories and packed with over 2g of protein.
• They’re freezer-friendly, which makes meal prep effortless.
• The recipe feels indulgent but actually fits into a healthy eating plan.
• I can steam them straight from the freezer for a quick, high-protein dinner.
• It’s the ultimate fakeaway—comforting, flavorful, and guilt-free.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Laksa Soup Jelly:

• 250 ml water + 1 tsp chicken stock paste or 250 ml chicken stock
• 200 ml light coconut milk
• 80 g laksa paste
• 1 tsp minced garlic
• 1 tsp minced ginger
• 0.5 tbsp fish sauce
• 0.5 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sweetener (or sugar)
• Ground or fresh chilli (to taste)
• 25 g gelatine bloomed in 2 tbsp water

For the Filling:

• 500 g chicken mince
• 1 large carrot, grated
• ½ cup green onion, chopped
• 1 tsp minced garlic
• 1 tbsp umami seasoning (or soy sauce)
• Fresh chilli, finely chopped (to taste)
• 1 tsp soy sauce
• 1 tsp fish sauce
• 20 g laksa paste
• 1 tsp sesame oil

To Assemble:

• 70–80 gyoza or soup dumpling wrappers
• Water for sealing

Directions

Step 1: Make the Laksa Soup Jelly
I start by heating water (or stock), laksa paste, garlic, ginger, fish sauce, sesame oil, soy sauce, sweetener, and chilli in a saucepan over medium heat. Once it’s fragrant, I stir in the coconut milk and let it simmer gently for another minute or two.
After removing it from the heat, I whisk in bloomed gelatine until fully dissolved, then pour the mixture into a shallow dish and refrigerate for 1–2 hours until firm. Once set, I cut it into small cubes and set some aside for extra soupiness later.

Step 2: Make the Filling
In a large bowl, I mix together the chicken mince, grated carrot, green onion, garlic, seasoning, chilli, soy sauce, fish sauce, laksa paste, and sesame oil. Then, I gently fold in the laksa jelly cubes.

Step 3: Assemble the Dumplings
Once the wrappers have come to room temperature, I place one in my palm, add a heaping teaspoon of filling, and (optionally) a few extra jelly cubes. I pleat and seal the edges well so the soup stays inside during steaming.

Step 4: Cook the Dumplings
For fresh dumplings, I steam them over boiling water for about 7–8 minutes. If I’m cooking from frozen, I don’t defrost them—just steam straight for 10–12 minutes until fully cooked and piping hot.

Servings and Timing

This recipe makes about 70 dumplings.
Prep time: 1 hour
Cook time: 9 minutes
Total time: 1 hour 9 minutes
Calories per dumpling: 38 kcal
Protein per dumpling: 2.4 g

Variations

• Protein Swap: I sometimes use prawn for a seafood twist that pairs beautifully with the laksa flavor.
• Vegan Version: Replace the chicken with firm tofu and use agar agar instead of gelatine.
• Spice Level: I adjust the chilli depending on my mood—more for heat, less for a mild version.
• Extra Creaminess: A splash of coconut cream makes the filling silkier if I want extra indulgence.

Storage/Reheating

I always flash freeze the uncooked dumplings on a tray for 1–2 hours before transferring them to an airtight container or ziplock bag. They keep beautifully in the freezer for up to 3 months.
When I’m ready to enjoy them, I steam straight from frozen—no thawing needed—for about 10–12 minutes until hot and steamy.

FAQs

Can I use prawn instead of chicken?

Yes, I love using prawn for a light seafood variation that works perfectly with the laksa flavors.

What kind of laksa paste works best?

I usually go for Valcom Laksa Paste—it’s flavorful, affordable, and easy to find in most supermarkets.

Can I pan-fry the dumplings instead of steaming?

These dumplings are meant to be steamed for that juicy soup inside, but pan-frying gives a delicious crispy bottom if I don’t mind losing some of the soup.

How do I prevent the wrappers from drying out?

I always cover the wrappers with a damp paper towel while working. It keeps them soft and easy to fold.

Can I make these ahead of time?

Absolutely! I often make a big batch, freeze them, and cook them later. It’s my favorite way to prep quick dinners for the week.

Conclusion

These Laksa Soup Dumplings combine the bold flavors of laksa with the delicate texture of soup dumplings—my ultimate comfort meal made healthy. They’re light, high in protein, and easy to keep stocked in the freezer. Whenever I want a cozy, satisfying dinner that feels like a treat, I steam a few of these and enjoy that burst of spicy, creamy laksa goodness in every bite.

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