Chinese Chicken, Chive and Shiitake Mushroom Dumpling Soup
Serves 4
Prep: 90mins | Cook: 30mins
Total: 120mins
Ingredients you need:
Dumpling Soup
♥ 750-900g vegetables (I used 3 bok choy (360g), 2 carrots (240g), sliced diagonally, 100g shiitake mushroom (20g dried, rehydrated and excess water squeezed out; save the liquid to add to the dumpling soup), finely chopped, 1 bunch garlic chives (100g), finely chopped)
♥ 1 clove garlic, finely chopped (3g)
♥ 1 tsp ginger, finely chopped (2g)
♥ 0.25 tsp white or black pepper (0.5g)
♥ 1 tbs extra virgin olive oil (20mL)
♥ 1 tsp sesame oil (5mL)
♥ 1.6L boiled water
♥ 0.5 tbs Heartful Flavours 'Oister' Sauce Seasoning (4g)
♥ 0.5 tbs Heartful Flavours 'Soi' Sauce Seasoning (4g)
♥ 1 pack of 30 pieces dumpling wrapper (275g)
♥ small bowl of water for dumpling assembly
♥ cold water for dumpling cooking
Dipping Sauce
♥ 1 tbs boiled water (16mL)
♥ 0.5 tbs white or rice vinegar (8mL)
♥ 0.5 tbs Heartful Flavours 'Soi' Sauce Seasoning (4g)
Choose your protein:
♥ 480g lean chicken mince
♥ Alternatives: 700g firm tofu, crumbled OR 200g textured vegetable protein OR 8 eggs scrambled, cut into strips OR 500g fish, minced OR prawns, chopped OR 400g lean pork or beef mince (limit red meat to once a week)
(half the amount if choosing two proteins)
Optional:
♥ chilli
Create This in Easy Steps:
1. In a mixing bowl, combine protein source, shiitake mushroom, garlic chives, garlic, ginger, pepper, 0.5 tbs Heartful Flavours 'Soi' Sauce Seasoning, 0.5 tbs Heartful Flavours 'Oister' Sauce Seasoning, extra virgin olive oil and sesame oil.
2. To assemble the dumpling, place a dumpling wrapper in your palm and spoon 1.5 tsp of filling into the centre. Dip your finger in water and run it around half the edge of the wrapper. Fold over and pleat to seal, or simply press together if you prefer no pleats, or to form a golden nugget wet a corner and press corners together. Cover assembled dumplings with cling wrap or a damp towel to prevent drying out. Repeat until all wrappers are filled. With any leftover filling, roll 1 tbs portions of the filling to form meatballs.
3. Cook the dumplings in batches depending on your pot size. Bring a large pot of water to boil, add dumplings and stir immediately so they do not stick to the bottom or each other. Cook dumplings until they float to the surface then add half a cup of cold water to prevent overcooking the wrapper, about 4-6 minutes. When the dumplings float to the surface again, remove using a slotted spoon.
4. In a clean pot, add 1.6L boiled water (including shiitake mushroom liquid if you used dried shiitake mushrooms), boil carrots, and meatballs for 8 minutes, then reduce to a simmer and cook bok choy for 1-2 minutes. To make the dipping sauce, mix 0.5 tbs Heartful Flavours 'Soi' Sauce Seasoning with 1 tbs boiled water, 0.5 tbs vinegar (add less vinegar if you like it less tangy) and optional chilli. Serve 7–8 dumplings in a bowl, ladle over the vegetable and meatball soup and enjoy with the dipping sauce on the side.
Each Serve Gives You:
♥ 2.5-3 serves of vegetables
♥ 1 serve of meat/alternatives
♥ 1.5 serves of grains
The Australian Dietary Guidelines
Nutrition Information
Create this healthy Chinese Chicken, Chive and Shiitake Mushroom Dumpling Soup with 'Soi' Sauce and 'Oister' Sauce. Your heart and taste buds will thank you!
Check out our recipe video!
