Veggie Chicken Dumplings in Spicy Chicken Shiitake Broth Recipe
This comforting one-pot meal is perfect for those nights when you are craving steamy soup and dumplings for dinner. Bonus: It comes together in under an hour.
Ingredients
- For the Soup
- 2 tsp vegetable oil or peanut oil
- 5 bone-in chicken thighs, skin and fat
- removed
- 12 dried shiitake mushrooms, sliced or
- whole (about ¾ oz)
- 1 large leek (white and light green
- parts only), sliced into half moons and
- washed
- 3 tbsp minced fresh ginger
- 4 cups chicken stock
- 3 cups water
- ¼ cup mirin
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp Sambal Oelek (Asian chili paste;
- optional)
- For the Dumplings
- 1 lb ground chicken
- 2 tbsp freshly grated ginger
- 2 cups finely chopped bok choy
- 2 tbsp low-sodium soy sauce or tamari
- A few kinds of black pepper
- 24 round dumpling/wonton wrappers
- 2-3 tbsp sunflower, grapeseed or
- canola oil
- ¼ up water
- 2 green onions, chopped into rounds
- (for garnish)
- 1 tsp toasted sesame oil
Instructions
- 1
For the Soup: Heat the oil in a medium-sized soup pot over medium-low heat. When the oil is hot, add the chicken and cover the pot. Cook for 10 minutes, turning once or twice. The object is to steam the chicken, not to brown it; you want to get rid of the pink colour.
- 2
In the meantime, place the shiitake mushrooms in 1½ cups of boiling water, let them soak while you prepare the rest of the ingredients. When the mushrooms are soft, strain them, reserve the liquid and cut them into thin slices (getting rid of the woody stems).
- 3
Add the sliced mushrooms, leeks and ginger to the pot with the chicken (is this correct?). Cover the pot and cook until the leeks begin to soften, about 5 minutes.
- 4
Add the stock, water, reserved mushroom liquid, mirin, soy sauce, vinegar and chili paste to the pot and bring to a vigorous simmer over high heat. Lower the heat, maintain a gentle simmer and cook uncovered for 45 minutes. The chicken should be very tender and falling off the bone. Remove the chicken and set it aside.
- 5
For the Dumplings: In a mixing bowl, mix together the ground chicken, ginger, bok choy, soy sauce and pepper. Spoon a small amount of filling (about 1 tbsp) into the centre of each dumpling wrapper. Using a wet finger, brush the perimeter of the wrapper with water, then bring up the edges of the wrapper and pinch them together like a little purse. Repeat until all the filling is used up.
- 6
Heat oil in a large fry pan (nonstick is best) and fry the bottom of each dumpling until golden. Carefully add ¼ cup water to the pan and immediately cover the pan, cook for 6 minutes. Remove the dumplings and repeat with a second batch.
- 7
Back to the Soup: Remove the chicken from the bones and tear or chop the chicken into bitesized pieces. Add back to the soup.
- 8
Arrange the dumplings in a bowl and ladle the hot soup over the dumplings. Sprinkle with green onion and drizzle with sesame oil. Serves 6
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Veggie Chicken Dumplings in Spicy Chicken Shiitake Broth?
This Veggie Chicken Dumplings in Spicy Chicken Shiitake Broth recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 30 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this veggie chicken dumplings in spicy chicken shiitake broth ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.