chicken & mushroom DUMPLING soup

An awesome recipe for when you’re craving dumplings but want to opt for a healthier homemade option. You can easily double this recipe and keep them stocked in your freezer for when your craving a lil dumpling snack :)

Making these dumpling was such a fun lil weekend activity. There’s something so satisfy about pleating the edges of a dumpling to form a cute lil package. Highly recommend making these on a calm night at home or with some friends Xx

DUMPLINGS:

INGREDIENTS (roughly 18 dumplings)

1 tbsp of olive oil

1 tbsp of freshly grated ginger

1 large clove of grated garlic

1/2 small red onion

1/2 small red onion

500g of chicken mince

100g of white mushrooms

2 tbsp soy sauce

1 tbsp of rice wine vinegar

METHOD:

1. Add olive oil to a pan over medium heat. Add the onion, garlic, ginger and mushrooms. Cook until the onion is translucent and mushrooms have softened (~10-15 mins)

2. In a bowl combine the mushroom mixture, chicken mince, soy sauce, rice wine vinegar. Mix until a paste forms

3. Using dumpling wrappers add roughly 2 tbsp of the mixture to the center and pleat the edges. Make sure they are tightly sealed

4. You can either go ahead and cook the dumplings right away or you can freeze the dumplings on a baking tray and then transfer to a ziplock bag for a later date :)

SOUP

Ingredients (per serving):

- 6 dumplings

- 1 tsp of olive oil

- 1 cup of low sodium chicken stock

- 1 tbsp of rice wine vinegar

- 1 green onion finely chopped

- 1 tsp of grated ginger

- 1 tsp of finely chopped chili

- 1 tsp of soy sauce

METHOD:

1. In a small pot add olive oil and when hot add the green onion. Cook for 2 minutes and then add grated ginger and chili, cook for another minute.

2. Add the chicken stock, soy sauce, and rice wine vinegar. Bring mixture to a simmer for at least 10 minutes

3. In the mean time cook your dumplings: heat up a tsp of oil in a large pan. When the oil is simmering add you dumplings and cook the bottoms until golden (~3 mins). Then add in 1/4 cup of water to the pan (be careful, stand back) and cover immediately with a lid. Reduce the heat of the pan to medium and allow to steam for 5 minutes

4. Serve the dumplings up in a bowl and pour over the broth. You can garnish with chili and additional fresh green onions.

I hope you all enjoy these dumpling as much as I do :)