Dumpling Soup with Chicken Broth (Print Version)

Tender dumplings cooked in savory chicken broth, garnished with fresh scallions and hints of ginger and garlic.

# Components:

→ Dumpling Dough

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup water
03 - 1/2 teaspoon salt

→ Dumpling Filling

04 - 7 oz ground chicken
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 clove garlic, minced
08 - 1 teaspoon grated ginger
09 - 2 scallions, finely chopped
10 - 1 small carrot, finely grated
11 - 1/4 teaspoon white pepper

→ Soup Base

12 - 4 cups chicken broth, preferably low sodium
13 - 1 tablespoon soy sauce
14 - 1 teaspoon sesame oil
15 - 2 scallions, thinly sliced
16 - 3.5 oz baby spinach, optional
17 - Salt and pepper to taste

# Directions:

01 - In a mixing bowl, combine all-purpose flour and salt. Gradually add water while stirring until a dough forms. Knead for 5 minutes until the dough becomes smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
02 - In a separate mixing bowl, combine ground chicken, soy sauce, sesame oil, minced garlic, grated ginger, chopped scallions, grated carrot, and white pepper. Stir thoroughly until all ingredients are evenly incorporated.
03 - Divide the rested dough into approximately 20 equal-sized balls. Using a rolling pin, roll each ball into a thin circle approximately 3 inches in diameter. Place 1 heaping teaspoon of filling in the center of each circle. Fold the edges together and pinch firmly to seal completely.
04 - Fill a large pot with water and bring to a gentle boil. Add dumplings in batches to avoid crowding. Cook for 4 to 5 minutes until they float to the surface. Remove cooked dumplings with a slotted spoon and set aside on a plate.
05 - In a separate pot, bring chicken broth to a simmer over medium heat. Stir in soy sauce and sesame oil. Add baby spinach if desired, and sliced scallions. Allow the broth to simmer gently.
06 - Add the cooked dumplings to the simmering broth. Cook together for 2 minutes to ensure dumplings are heated through. Taste the soup and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into serving bowls while hot. Garnish each bowl with fresh scallion slices and serve immediately.

# Expert Advice:

01 -
  • Handmade Quality: Crafting your own dumpling wrappers provides a superior texture compared to store-bought versions.
  • Balanced Nutrition: With 22g of protein and only 315 calories per serving, it is a healthy yet hearty option.
  • Fragrant Broth: The combination of ginger, garlic, and sesame oil creates a deeply aromatic experience.
02 -
  • Resting the Dough: Do not skip the 15-minute rest period; it allows the flour to hydrate, making the dough much easier to roll out.
  • Temperature Control: Keep the broth at a gentle simmer rather than a rolling boil once the dumplings are added to ensure they stay intact.
  • Thin Wrappers: Aim for wrappers that are thin enough to be tender but thick enough to hold the filling without tearing.
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