Chicken and Dumpling Soup, looking for these recipes? check this for 5 best Chicken and Dumpling Soup: Dumplings,Express wonton noodle soup,Spicy chicken dumpling and noodle soup,Chicken dumplings in chilli and ginger soup,Prawn & dumpling soup
Prawn & dumpling soup
- 2 teaspoons sesame oil
- 1 garlic clove, crushed
- 2 teaspoons finely grated fresh ginger
- 2 x 500ml ctns Campbell's chicken consomme
- 500ml (2 cups) water
- 1 tablespoon soy sauce
- 250g peeled green prawn cutlets
- 1 x 240g pkt Trangs frozen steamed yum cha
- 1 carrot, peeled, cut into matchsticks
- 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
- 100g snow peas, trimmed, finely shredded
- 1/4 wombok (Chinese cabbage), finely shredded
- 4 green shallots, ends trimmed, thinly sliced diagonally
- Step 1Heat oil in a saucepan over medium heat. Add the garlic and ginger and cook, stirring, for 30 seconds or until aromatic. Add the consomme, water and soy sauce and bring to the boil.
- Step 2Add the prawns and yum cha and cook for 3-4 minutes or until prawns curl and change colour. Add the carrot, asparagus, snow peas, wombok and half the shallot and cook, stirring, for 2-3 minutes or until wombok just wilts and asparagus is bright green and tender crisp.
- Step 3Ladle soup among serving bowls. Sprinkle with remaining shallot to serve.
Spicy chicken dumpling and noodle soup
- 600g chicken mince
- 1/2 teaspoon Chinese five-spice (see note)
- 1 eggwhite
- 2 red chillies, deseeded, finely sliced
- 2 green onions, thinly sliced
- 6 cups Massel chicken style liquid stock
- 1 1/2 tablespoons salt-reduced soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 1 bunch baby choy sum, trimmed, roughly chopped (see note)
- 600g packet fresh hokkien noodles
- Step 1Combine mince, five-spice powder, eggwhite, chillies and green onions in a bowl. Mix well. Form into 12 small dumplings. Place onto a tray. Cover and refrigerate for 30 minutes if time permits.
- Step 2Bring chicken stock, soy sauce, fish sauce and sugar to the boil in a large saucepan over medium-high heat. Add dumplings. Cook for 4 to 5 minutes or until cooked through. Using a slotted spoon, remove dumplings to a plate. Keep warm.
- Step 3Return stock to the boil. Add choy sum and noodles. Cook for 2 minutes or until noodles are tender. Return dumplings to saucepan.
- Step 4Ladle dumplings, noodles and soup into bowls. Serve immediately.
Express wonton noodle soup
- 5 garlic cloves, peeled
- 5 garlic cloves, peeled 4cm piece ginger, peeled, coarsely chopped
- 1 teaspoon whole black peppercorns
- 2 tablespoons vegetable oil
- 700g (4) boneless chicken thigh fillets
- 2L (8 cups) Massel chicken style liquid stock
- 2 whole star anise
- 80ml (1/3 cup) soy sauce
- 12 frozen wontons or dumplings
- 400g cooked Chinese-style egg noodles (such as shelf-ready thin hokkien noodles or cooked fresh thin Chinese egg noodles)
- 4 baby pak choy, quartered lengthways
- Thinly sliced long fresh red chilli, to serve
- Step 1Use a mortar and pestle or a small blender to combine the garlic, ginger and peppercorns into a rough paste.
- Step 2Heat the vegetable oil in a large saucepan over medium-high heat. Season the chicken with salt and cook 2-3 minutes each side or until just starting to colour. Add the garlic mixture and cook, stirring, for about a minute or until aromatic. Add the stock, star-anise and soy sauce. Bring to a gentle simmer then reduce heat to low and cook for 10 minutes or until chicken is cooked through.
- Step 3Meanwhile, fill another saucepan with water. Place over high heat. Once boiling, add wontons or dumplings. Cook for 3-4 minutes or until just cooked through. Drain.
- Step 4Divide the noodles and pak choy among serving bowls and top with the wontons or dumplings.
- Step 5Use tongs to transfer the cooked chicken from the soup to a chopping board. Slice the chicken and divide among bowls. Strain the soup and discard the solids. Season with salt or soy sauce, to taste. Ladle the hot soup into the bowls. Sprinkle with sliced red chilli to serve.
Chicken dumplings in chilli and ginger soup
- 200g dried rice stick noodles
- 3 single chicken breast fillets, coarsely chopped
- 1 egg white
- 1 small fresh red chilli, coarsely chopped
- 6cm-piece fresh ginger, peeled, finely grated
- 1L (4 cups) Massel chicken style liquid stock
- 80ml (1/3 cup) fresh lime juice
- 2 tablespoons kecap manis
- 1 large fresh red chilli, thinly sliced
- 1-2 tablespoons dry sherry
- 1 bunch baby pak choy, leaves separated, washed
- Step 1Prepare the noodles following packet directions or until tender. Drain.
- Step 2Meanwhile, place the chicken, egg white, chopped chilli and 1 tablespoon of ginger in the bowl of a food processor and process until just combined. Use wet hands to roll 1 tablespoon of the chicken mixture into a ball. Repeat with the remaining chicken mixture.
- Step 3Place the stock, lime juice, kecap manis, sliced chilli, sherry and remaining ginger in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Add the chicken balls, 1 at a time, and cook for 4 minutes or until cooked through.
- Step 4Add the pak choy to the pan and cook for 30 seconds or until pak choy just wilts. Divide the noodles and soup among serving bowls. Serve immediately.
- 190g (1 1/4 cups) self-raising flour
- 60g butter, chilled, cubed
- 125ml (1/2 cup) milk
- 500ml (2 cups) cooking liquid such as Massel chicken style liquid stock (for savoury dishes) or water (for sweet)
- Step 1Place the flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
- Step 2Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix together until just combined. (It is important not to overwork the mixture as this will result in chewy dumplings.)
- Step 3Drop method: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equal quantities of the dumpling mixture onto the lined tray (use a second teaspoon to carefully release the dumpling mixture from the first spoon). Cutting method: Turn the dough onto a lightly floured surface and knead gently with your hands, by pressing and then turning, about 4-5 times or until the dough is just smooth. Flatten the dough with the palm of your hand until it is about 1.5cm thick. Use a 3cm-diameter round pastry cutter dipped in flour to cut out 20 dumplings.
- Step 4Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean.
- Step 5Serve the dumplings in soups or casseroles, or for dessert drizzled with butterscotch sauce or golden syrup and cream.