Cantonese Chicken Dumpling
Ingredients
- 2 tsp peanut oil ⓘ
- 2 cloves garlic, minced ⓘ
- 3/4 inch fresh ginger, grated ⓘ
- 4 cups chicken stock ⓘ
- 2 tbsp dark soy sauce ⓘ
- 10 None dried shiitake mushrooms, soaked in 1/2 cup cold water for 15 mins, drained, reserving liquid, sliced thinly
- None None Dumplings
- 1 tbsp peanut oil ⓘ
- 2 None spring onions, thinly sliced, plus extra to serve
- 1 inch fresh ginger, grated ⓘ
- 1 None fresh long red chili, finely chopped ⓘ
- 10.5 oz ground chicken ⓘ
- 2 tsp dark soy sauce ⓘ
Instructions
- To make the soup, heat oil in a large pot. Cook garlic and ginger over medium heat, stirring, for 2 mins. Add 4 cups water, stock, soy sauce and reserved soaking liquid. Bring to a boil then reduce heat and simmer, uncovered, for 15 mins.
- Meanwhile, to make the chicken dumplings, heat 1 tbsp peanut oil in a frying pan over medium heat. Add spring onions, ginger and chili to pan. Cook, stirring, until onion softens. Add ground chicken and cook, stirring, until browned. Stir in soy sauce. Let cool.
- Place a rounded teaspoon of filling in the center of each wonton wrapper. Brush edges with a little water then gather edges around filling and pinch together to seal. Use 1/2 the wontons for the soup and freeze the remainder, sealed tightly, for future use.
- Add mushrooms, dumplings and corn to soup. Bring to a boil then reduce heat and simmer for about 10 mins, or until dumplings are cooked through.
- Serve soup in bowls sprinkled with bean sprouts and spring onion.
Nutrition & Diet Analysis (per serving)
474
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).