Dumpling with Chicken Broth (Print Version)

Tender dumplings cooked in savory chicken broth with fresh scallions for a flavorful, comforting dish.

# Components:

→ For the Dumplings

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup water
03 - 1/2 teaspoon salt
04 - 7 ounces ground chicken
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 clove garlic, minced
08 - 1 teaspoon grated ginger
09 - 2 scallions, finely chopped
10 - 1 small carrot, finely grated
11 - 1/4 teaspoon white pepper

→ For the Soup

12 - 4 cups chicken broth, low sodium preferred
13 - 1 tablespoon soy sauce
14 - 1 teaspoon sesame oil
15 - 2 scallions, thinly sliced
16 - 3.5 ounces baby spinach, optional
17 - Salt and pepper to taste

# Directions:

01 - In a mixing bowl, combine all-purpose flour and salt. Gradually add water while stirring until a dough forms. Knead for 5 minutes until smooth and elastic. Cover the dough and let rest for 15 minutes.
02 - In a separate bowl, combine ground chicken, soy sauce, sesame oil, minced garlic, grated ginger, chopped scallions, grated carrot, and white pepper. Mix thoroughly until well incorporated.
03 - Divide the dough into approximately 20 small balls. Roll each ball into a thin circle approximately 2.75 inches in diameter. Place 1 heaping teaspoon of filling in the center of each wrapper. Fold and pinch the edges firmly to seal.
04 - Bring a large pot of water to a gentle boil. Add dumplings in batches to avoid overcrowding. Cook for 4 to 5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
05 - In a separate pot, bring chicken broth to a simmer over medium heat. Stir in soy sauce and sesame oil. Add baby spinach if using and sliced scallions.
06 - Add the cooked dumplings to the simmering broth. Cook together for 2 minutes to warm through. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle the dumpling soup into bowls and garnish with additional fresh scallions. Serve immediately while hot.

# Expert Advice:

01 -
  • Those tender dumplings deliver a little burst of savory chicken filling that makes each spoonful feel intentional and satisfying.
  • The broth is rich enough to feel luxurious but light enough that you won't feel heavy afterward, which is the real magic of this kind of cooking.
  • Once you make the dough once, you'll realize it's way simpler than restaurant dumplings, which means you might actually make this on a random Tuesday.
02 -
  • If your dough feels too sticky when you're kneading, resist the urge to add flour immediately—sometimes a two-minute rest makes all the difference, and I've learned this the hard way multiple times.
  • The dumplings must cook in batches, not all at once, because crowding the pot prevents them from floating properly and they end up sticking together instead.
  • Cooking the dumplings in water first, then transferring them to broth, keeps the broth clear and flavorful rather than starchy and cloudy.
03 -
  • Roll your dumplings between two pieces of parchment paper or plastic wrap to prevent sticking, which saves frustration and keeps your counter clean.
  • If you're making dumplings ahead of time, dust them lightly with cornstarch so they don't stick together, and store them on a plate in the freezer for up to three weeks.
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