Chicken Soup Dumplings
Delight your taste buds with these irresistible Chicken Soup Dumplings—tender homemade dumpling wrappers encasing a flavorful filling of shredded chicken, aromatic ginger, garlic, and a burst of rich, velvety chicken broth jelly. This recipe combines the comforting essence of chicken soup with the delicate artistry of steamed dumplings, making it a standout dish for dumpling enthusiasts. The gelatin-infused broth, which melts into a luxurious soup as the dumplings steam, is the star of the show, adding an element of surprise to each bite. Perfectly paired with a tangy rice vinegar dipping sauce, these dumplings are an absolute must-try for those seeking to impress at their next dinner gathering. With detailed steps to master both the dough and the filling, this recipe ensures you’ll achieve restaurant-quality results at home.
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Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 1 tablespoon Gelatin
- 1.5 cups Water
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 300 grams All-purpose flour
- 150 milliliters Boiling water
- 60 milliliters Cold water
- 2 tablespoons Scallions, chopped
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Freshly ground white pepper
Directions
Step 1
Begin by preparing the chicken broth: In a saucepan, place 500 grams of chicken thighs and cover with 1.5 cups of water. Bring to a boil, reduce heat, and simmer for 30 minutes.
Step 2
After 30 minutes, remove the chicken from the broth, shred the meat, and set aside. Strain the broth into a bowl to remove any impurities.
Step 3
Measure 1 cup of the broth and while it's still hot, stir in 1 tablespoon of gelatin until fully dissolved. Pour the broth into a shallow dish and refrigerate until set, at least 30 minutes.
Step 4
Meanwhile, prepare the dumpling dough: In a large bowl, add 300 grams of all-purpose flour. Gradually pour in 150 milliliters of boiling water, stirring with chopsticks or a fork until the mixture forms small clumps.
Step 5
Add 60 milliliters of cold water into the dough and knead until the dough is smooth and elastic, about 10 minutes. Cover with a damp cloth and let it rest for 30 minutes.
Step 6
Prepare the filling: In a large bowl, combine the shredded chicken with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, 1 tablespoon minced ginger, and 2 cloves minced garlic. Mix well.
Step 7
Chop the gelled stock into small cubes and fold it into the chicken mixture along with 2 tablespoons of chopped scallions and 0.5 teaspoon white pepper.
Step 8
Roll the rested dough into a log and divide it into 18 equal pieces. Roll each piece into a ball and then into a thin circle of about 3 inches in diameter.
Step 9
Place about 1 tablespoon of filling in the center of each dough circle. Carefully pleat the edges and pinch them together at the top to seal.
Step 10
Line a steamer basket with parchment paper or lightly oil it to prevent sticking. Arrange the dumplings in the basket, leaving some space between them.
Step 11
Bring water to a boil in a pot, place the steamer on top, cover, and steam over high heat for about 8-10 minutes.
Step 12
Serve the chicken soup dumplings hot with a side of rice vinegar for dipping.
Nutrition Facts
| Serving size | (1493.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2304.4 |
| Total Fat 72.3g | 0% |
| Saturated Fat 17.5g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 625mg | 0% |
| Sodium 3980.9mg | 0% |
| Total Carbohydrate 236.3g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 1.5g | |
| Protein 164.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 172.3mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 1714.9mg | 0% |
Source of Calories