Hakka Bamboo Dumplings/ Soon Pan

July 05, 2011


Have you tried or heard of Soon Pan (pronounced as soon pun) or Bamboo Dumplings?

We haven't.... and my Hakka man, H, haven't heard or tasted these dumplings before... 
There can be one explanation why my Hakka man has zero knowledge of his 'clan' dish ~ his late mom was from different clan ~Teochew, and obviously  she would have prepared mostly Teochew meals for her family.
Needless to say that H is more familiar with Teochew dishes than Hakka...
take note kids!!! the hand that rocked the craddle~ shape the future and rule the world...I am refering to me....OK!

~ there are many Chinese clans around the world... dialect, food preparation....  even traditions and customs are different from one clan to another... well ... China is a such a huge country... right?

This is our first time making and tasting Soon Pan  or Hakka Bamboo dumplings
Bamboo dumplings may looked like gyoza or pot sticker... but taste nothing like gyoza.
The skin is chewy... reminded me of the Chinese New Year dish ~ yam abacus beads...

Hakka Bamboo Dumplings

Hakka Bamboo Dumplings/ Soon Pan Recipe (adapted from Agnes Chang)

4 tablespoon of oil
1 chopped garlic
75g of fresh prawns - deveined, shelled and chopped
1/2 tablespoon of miso paste
200g chicken breast - finely chopped
8 pieces of chinese dried mushrooms - soaked and diced
300 g of bamboo shoots- finely chopped
1 tablespoon of light soy
1 tablespoon of oyster sauce
1 chicken stock cube
white pepper
250ml water
Dough for Skin
600g yam -steam and mashed
300g tapioca flour
some boiling water to mix (if necessary)
  1. Prepare the steamer.
  2. Filling ~Heat oil in a wok and saute the garlic and prawns until fragrant. Add miso paste, chicken, mushrooms and fry until the chicken is cooked and fragrant. Add  bamboo shoots and add seasonings. Cook until the mix is slightly on the dry side. Leave it to cool.
  3. For the skin ~ Combine the mashed yam and flour and knead into a soft pliable dough. Roll the dough into a 3mm thickness and use a cookie cutter to cut into a round shape.
  4. Place the filling and wrap to seal it up.
  5. Place on a greased banana leave and steam for 8-10 minutes depending on the size of the dumplings.
  6. Remove and brush with oil.
  7. Serve with chilli sauce.
note : best to cover the dough with damp cloth...the dough will 'dried up' and turns cakey... due to the tapioca flour...


  1. Beautiful dumplings! I'm a big fan of bamboo shoots. Nice filling.



  2. Very unique dumplings, and they sound delicious too!

  3. what a coincidence, i just made some hakka spring rolls 2 days ago , guess it's from the same book! You've done a very nice job here in wrapping the dumplings, shall take a look at gojee!

  4. delicious soon pan, haven't eat this for a long time

  5. Shall I interpret that soon means bamboo shoot? I love dumplings with bamboo shoots : ).

  6. Rosa
    Thank you, Rosa.
    Wow ~ that is great...Not many can take the smell of bamboo shoots

  7. lena
    great mind think alike...hehehe

  8. Amelia
    Time to make some again ;)

  9. TasteHongKong
    errr... not too sure about the translation ;)

  10. Those bamboo shoots dumplings look amazing!

  11. I love almost any kind of dumplings and I think I have tried something very similar to soon pan but totally vegetarian. I love your version better because it uses prawns ...:D)!!

  12. Haven't heard of this but your picture sure makes me drool. Would be great for breakfast...mmm

  13. Cooking Gallery
    Happy trying :D

  14. Mary
    Yes... and great for yum cha too ;)

  15. How's the skin? I've been looking for da perfect skin!

  16. Sherie
    The skin is chewy... :D

  17. My mom's hakka but she hasn't made these for us although we eat them quite often at my aunt's place - it's pink colored though but I imagine yours is equally nice too :) Love the shots of the innards!

  18. wow that looks very delicous. Now i am hungry T.T
    i have book the receipe, i will try it out^^

  19. Janine
    Thanks for letting us know about the colour though... hehehe have not tried or seen any before...:)

  20. Manja
    Thank you..
    Happy trying :D

  21. As a half-Teochew, I am more familiar with Soon Kueh (also a Teochew kueh with bamboo shoots fillings). But I know a friend who is Hakka and I know Soon Pan from her.

  22. tigerfish
    My late Mom-in-law used to make us Chai Kueh... with chives... n that was good :D

  23. Thank you for another wonderful contribution to MM dear. I don't think I have ever eaten this dumpling before, but it sure looks delicious! Looks very professional, you are such a great cook :)

  24. those are some gorgeous looking dim sum! I've nv heard of soon pan before, are they the same as soon kueh?? anyway i found you from MM, which i took part in too (: thanks for sharing!

  25. Shu Han
    Thank you for dropping by...