Chicken Soup Dumplings
Indulge in the comforting and flavorful delight of homemade Chicken Soup Dumplings, a recipe that combines tender, shredded chicken with an aromatic ginger and garlic-infused filling, all enveloped by a silky, handmade dough. The unique twist lies in the pockets of gelled, concentrated chicken broth tucked inside each dumpling, transforming into a savory soup as it steams—creating that irresistible burst of flavor in every bite. With a dough crafted from scratch and a rich filling mixed with soy sauce, sesame oil, and scallions, these dumplings strike the perfect balance between savory and delicate. Perfect for a cozy gathering or an adventurous culinary project, these dumplings are steamed to perfection and served piping hot with a side of tangy rice vinegar. Whether you’re a fan of dim sum classics or simply seeking to impress with handmade comfort food, these Chicken Soup Dumplings are bound to become a favorite.
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Bring water to a boil in a pot, place the steamer on top, cover, and steam over high heat for about 8-10 minutes.
Serve the chicken soup dumplings hot with a side of rice vinegar for dipping.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 1.5 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1715 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
