This poached chicken dumpling soup is my version of chicken soup for the soul!
If you’re apprehensive about making your own dumplings, don’t worry. This recipe is so easy! It combines a whole bunch of fresh, simple ingredients to create a warming dumpling soup that’s perfect slurped down on cool days. There’s just something about the light, clear broth with still-crisp greens and moreish dumplings that’s irresistible. Serve with a side of spicy chilli sauce for dipping and dig in!
Dumpling or wonton wrappers can be bought at gourmet supermarkets or at Asian supermarkets – they’re super stretchy making them easy to work with. When making the dumplings, I recommend putting the finished ones on a plate covered in baking paper or a wooden chopping board. Otherwise they can easily stick and rip when you try remove them!
For a gluten-free version of this soup, make the dumplings from this recipe but use gluten-free breadcrumbs.
This recipe is from the June/July issue of NADIA magazine.
- chicken 1 whole, size 14
- water 2 litres
- salt 1 teaspoon
- carrots 2, peeled and chopped
- ginger 1 thumb, peeled and sliced into rounds
- spring onions 2 white and light green part only, roughly chopped (reserve dark green part for garnish or use finely chopped chives for garnish)
- whole black peppercorns ½ teaspoon
- kaffir lime leaves 2, tough inner stalk removed, roughly chopped
- lemongrass 1 stalk, tough outer layer removed, roughly chopped
- ginger 2 teaspoons, finely grated
- coriander ¼ cup leaves and stalks, finely chopped (or use chopped chives)
- wonton or dumpling wrappers 16-20
- soy sauce 2 teaspoons
- sesame oil ½ teaspoon
- baby bok choy 2, leaves
- sweet chilli sauce and/or hot chilli sauce 2 tablespoons, to serve
Place whole chicken in a large pot and cover with the water. Add salt, carrot, ginger, spring onion, peppercorns, kaffir lime leaves and lemongrass. Cover and bring to the boil. Reduce heat and simmer, partially covered, for around 1 hour or until chicken is just cooked. Remove chicken and set aside to cool slightly. Strain the stock through a fine sieve and set aside.
- When the chicken is cool enough to handle, pull off the white parts of chicken meat (you want about 2 cups’ worth) and shred with your fingers, then finely chop. Put in a bowl along with second measure of ginger and coriander or chives. Mix to combine.
- To make the dumplings, take a wonton or dumpling wrapper and place on a flat surface. Add 1 Tbsp of chicken mixture to the middle. Dip your finger into a small bowl of water, then wet around the edge of the wrapper. If you are using a round-shaped dumpling wrapper, fold the circle in half to make a half-moon shape and press the edges firmly to seal. If using a square-shaped wonton wrapper, gather the sides and pull into the middle with a twist so it resembles a little money bag. Set aside.
- Add the strained chicken stock back to the pot and add soy sauce and sesame oil. Bring to a simmer and add bok choy and dumplings. Cook for a couple of minutes – the soup is ready when the dumplings rise to the surface.
- Divide broth and dumplings between bowls. Garnish with reserved spring onion or chives and serve with a dish of sweet chilli or chilli sauce for dipping.