Recipe courtesy of Anh Luu
Vietnamese Style Chicken Dumpling Soup
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 673
- Total Fat
- 36
- Saturated Fat
- 10
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 51
- Cholesterol
- 205
- Sodium
- 1050
- Total: 3 hr 45 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 3 hr
Ingredients
Broth:
2 whole chickens
1 teaspoon salt
3 onions, quartered
1 teaspoon black peppercorns
1 (4-inch) piece ginger root, peeled and smashed
1/4 cup fish sauce
Sugar
White pepper
Dumplings:
1/4 cup wood ear mushrooms
1/4 cup chopped cabbage
1/2 pound shrimp, ground
3/4 pound chicken, ground
2 scallions, minced
1 tablespoon minced ginger
1 shallot, minced
1 tablespoon vegetable oil
1/4 cup peeled and chopped jicama
2 cloves garlic, mashed
1/2 cup cilantro, minced
1 1/2 tablespoons fish sauce
1/2 teaspoon black pepper
1 package dumpling wrappers
Garnish:
Baby ginger, julienne
Cilantro, chopped
Scallions, julienne
Directions
- Place 2 whole chickens and 1 teaspoon salt in a large stock pot with enough cold water to cover. Bring to a boil and skim any impurities. Reduce to medium heat. Add onions, peppercorns, and ginger to stockpot. Skim as needed to clear impurities. Simmer for 3 hours. Strain broth. Adjust seasonings with fish sauce, salt, sugar and white pepper as needed.
- To make dumplings: Soak dried wood ear mushroom in hot water for 15 minutes and then mince. Chop cabbage and sprinkle with salt to drain excess liquid. Lightly saute scallions, ginger, and shallot in vegetable oil until translucent and let cool.
- Add shallot, scallions, jicama, wood ear, garlic, cabbage and cilantro to meat mixture. Add fish sauce and black pepper. Adjust as needed. Test mixture by dropping a small amount in a pot of boiling water and cooking through. Remove from the water, taste, and adjust seasoning, if necessary, before wrapping in dumpling.
- Place about 1 teaspoon of the chicken and shrimp mixture in the center of a dumpling wrapper. Lightly wet the edges of the dumpling with water. Fold over the wrapper and press to seal. Repeat with remaining filling and wrappers.
- Assembly: Peel and julienne baby ginger. Cook dumplings right before service, in boiling, salted water for approximately 3 minutes, or until they float to the surface. Heat the broth in a large pot. Add the cooked dumplings and finish with cilantro, scallions and baby ginger.