Tuesday, December 29, 2009

Chicken Dumpling Soup

I love dumplings and have discovered they are fairly easy to make. Very easy in fact, if you have been cooking and know your way around a kitchen. This chicken dumpling soup is hearty and very satisfying AND easy to make. I normally make a big batch of dumplings enough for 3-4 dinners. These keep well in fridge for about a week. Sorry about the quality of pics. I cook at night ALWAYS and mostly am too tired to plan my pics. So, the pics here are meant to give one a general idea. Anyway, this is the recipe.
For the dumplings - Ground chicken 500 gms, celery 2 stalks chopped fine (optional - I love chicken and celery, so I use it), coriander about 2 tablespoonfuls chopped v fine, 2 green chillies chopped fine, 2 spring onions chopped v fine, 1 red onion chopped very fine, ginger minced - about 1 heaped teaspoon, salt to taste, fresh ground pepper, 2 eggs, corn flour
For the soup - basic chicken stock - about 1.5 litres/ 2 litres
Combine the dumpling ingredients and add enough cornflour to make a mixture that looks like this.
Heat the stock to a boil, then turn DOWN the heat and drop tablespoonfuls of the dumpling batter into the boiling stock GENTLY. I used my hands because thats how I cook. Keep adjusting the heat and when the dumplings rise to the surface, they are done. This takes about 5-15 minutes depending on the size of your dumplings.
Drain and take out the dumplings and keep making batches until your batter is finished. The dumpling look like this.
Since, I am greedy, I ate some just like that. But, if you have more self control, wait until all dumplings are done, then turn up heat of the stock until it boild furiously, tilt all the dumplings gently into it, let them bubble away merrily for 2-3 minutes and then ladle out and eat.
The above picture does not do justice to the wonder of this soup, but it is restorative and very tasty.

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