Dumpling soup is a nice way to have a more complete meal of dumplings. You can make dumpling soup with any kind of dumplings. The example given here is directly from the chicken dumplings page. Dumpling soup is a very simple addition to the regular dumpling making process and is great for a hot meal on a cold day.
This will serve 2 people, very well.
1. 1.5 cups of flour.
- You can use any kind of flour. If you want your dumplings very light you can use soft flour. All purpose flour will cover any dumpling and if you want to fry them up and get them really nice and crispy, going with bread flour is an option. Try to avoid using bread flour for boiled dumplings as it will produce a tougher dough. When in doubt. Go with all purpose flour.
2. around 3/4 of a cup of water. Room temperature is fine.
3. a large pinch of salt. 1/8 to 1/4 of a teaspoon is great.
1. Chicken mince (ground chicken). Use around 150 grams or just above half a cup.
2. 1/2 teaspoon salt
3. Depending on how spicy you like it between 1/4 and 1/2 of a teaspoon of ground black or white pepper.
4. 1 medium sized clove of crushed garlic. You can use more if you love the stuff like me.
5. 1/2 to 1 cup of cabbage. Try to get Chinese cabbage. Chop it fine.
6. 1/4 to 1/2 a teaspoon of grated fresh ginger.
7. 1/4 of a cup of chopped spring onion. Chop it fine. (Use normal onion if you can’t get to spring onion. The spring onion will give more flavour).
8. A pinch or two of fresh coriander (optional)
9. Between 1 and 1.5 tablespoons of sesame oil.
10. And last but not least, everybody’s favourite. Between 1/2 to a tablespoon of soy sauce to give it a little extra.
1. 4 stalks of spring onion (scallions) chopped. You need not chop them finely. I like thick spring onions in my soup.
2. 2 cubes of chicken bouillon (chicken stock). If this is too intense for you, use less.
3. 1 teaspoon of hoisin sauce. (I know, this is a dipping sauce but it gives the soup something else).
4. 1 and a half tablespoons of soy sauce.
5. 1 teaspoon of sesame oil.
6. 2 cloves of garlic, chopped fine.
7. You can add a little bit of grated ginger to this if you like and some chopped parsley.
1: Making the Dough
- (a) Stir your salt into the flour.
- (b) Add your water. Be careful to stir evenly to avoid your dough becoming lumpy. Don’t just throw all the water in at once. You want to pour the water slowly. Remember. Slowly pour, even stir.
- IMPORTANT – Be careful not to put in too much. You don’t want your dough to be sloppy. This is not a white sauce. It should be firm and a little springy to the touch.
- (c) Once you have your mixture you can knead your dough for a little turn your attention elsewhere.
- (d) Now cover it up and leave your dough to rest while you prepare your filling.
o NB: The longer you let you dough rest the better. 20 – 40 minutes is plenty. If you forget to do this step first, you’re pushed for time as I often am, you can let this rest for a shorter period. Likewise, if you have all day, letting it rest for longer is great too. At the end of the day, rules are made to be broken. I often make dumplings with others so we make the dough and the filling at the same time. It saves time and it really doesn’t matter once the dumplings are in your belly.
2: Filling Preparation
- (a) Having prepared the dough, it’s time to make your filling.
- (b) stir in all of your ingredients to the minced chicken.
- (c) Mix it all up well and good.
3: Final Dough Preparation
- (a) Roll out the dough and make it smooth.
- (b) This recipe should make around 30 dumplings, so separate the dough into around 30 pieces even.
- (c) Once you have your 30 pieces. Roll them out into thin circles, around the size of a can of coke or 7-8 cm.
4. Adding The Filling To The Dough
- (a) Get a little of your filling mixture and put it in the middle of your circle of dough.
- o IMPORTANT: Don’t use too much. Less is more. Make sure you have enough filling for all of your dumplings. Remember – they have to be able to close over the filling. Too much filling and they will fall apart when cooked.
- (b) Close the dough over the top of the filling.
- o IMPORTANT: To avoid the dough coming apart during cooking, wet the dough slightly before closing it and pinch the dough together firmly, but avoid splitting the dough. Also make sure there is no air left in the dumpling to avoid it bursting during the cooking.
- (c) Repeat this process and fill your dumplings.
1. Bring a pot of water to boil. Around half of a medium sized pot. Use a lid on the pot.
2. Add your sauce ingredients and simmer for 5-10 minutes. Keep the lid on the pot.
3. Add the dumplings and cook until they turn see through and float to the top. If you’re using meat, be sure that the meat is cooked through. You can test this by cutting one of the dumplings open. If you’re making vegetable dumplings, be sure that they are warmed through.
There you are. Simple dumpling soup.
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