Northern-Style Chicken and Mushroom Dumpling Soup
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Ingredients
- 24 dumpling wrappers
- 200 g chicken thigh fillets, diced
- 150 g chestnut mushrooms, sliced
- 3 spring onions, finely sliced
- 1 tsp fresh ginger, grated
- 2 tbsp light soy sauce
- 1000 ml chicken stock
- 150 g pak choi
Nutrition (per serving)
- Calories
- 191 kcal
- Protein
- 16.5 g
- Carbohydrate
- 23.8 g
- of which sugars
- 2.4 g
- Fat
- 3 g
- of which saturates
- 0.7 g
- Fibre
- 1.7 g
- Salt
- 3.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the chicken and mushrooms and mix with half the spring onions, the fresh ginger and 1 tablespoon of the light soy sauce.
- 2
Lay out the dumpling wrappers and spoon a teaspoon of filling into the centre of each, dampen the edges and pleat or press firmly to seal.
- 3
Bring the chicken stock to a simmer in a large pan with the remaining soy sauce.
- 4
Drop in the dumplings and cook for 6 minutes, until they float and the filling is cooked through with no pink chicken remaining.
- 5
Add the pak choi for the last 2 minutes to wilt.
- 6
Ladle into bowls and scatter with the remaining spring onions to serve.
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