CHINESE DUMPLING SOUP RECIPE
Provided by By Christine's Recipes
Yield 40 pieces
Number Of Ingredients 1
Steps:
- Method: Mix the prawn meat with a little of salt and corn flour. Leave them for about 15 to 20 minutes. Rinse and pat dry with kitchen papers. Cut each into 3 to 4 pieces. Mix pork mince with marinade. Stir in the prawn, mushrooms, bamboo shoots, wood ears. Cover and chill in fridge for about 20 minutes, or until you're ready to wrap dumplings. Put a heaped spoon of fillings in the middle of a wrapper. Damp the wrapper around the fillings and seal the filling tightly, leaving the wrapper edges loosely. No need to make it perfect. Just make sure the fillings won't leak out while boiling. Repeat this step to finish wrapping with the remaining fillings. Bring the chicken stock to a boil over high heat in a pot. In the meantime, carefully put dumplings into another large pot of boiling water over high heat. Stir the water with chopsticks in order to avoid the dumplings stick to the bottom. When the dumplings float to the water surface. Immediately transfer them into the chicken stock. Add bok choy and cook for a while. Season with salt. Sprinkle spring onion and sesame oil. Serve immediately.
CHINESE DUMPLING SOUP
I found this recipe on foodnetwork.com and wanted to submit it here. It looks absolutely delicious. I plan to try it soon!
Provided by WhittySmith
Categories Chinese
Time 35m
Yield 11 Cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
- Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
Nutrition Facts : Calories 65.7, Fat 2.5, SaturatedFat 0.3, Sodium 338.2, Carbohydrate 7.2, Fiber 1.8, Sugar 3.6, Protein 1.9
CHINESE DUMPLING SOUP
Provided by Food Network Kitchen
Time 35m
Yield Serves 4 - Makes 11 cups
Number Of Ingredients 14
Steps:
- Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
CHINESE DUMPLING SOUP
Number Of Ingredients 8
Steps:
- Add the chicken broth to a pot and bring to a simmer.
- Add the garlic, ginger, sauce sauce, and Ling Ling Potstickers to the chicken broth and continue to simmer 5-8 minutes.
- Add the green onion, bok choy, and mushrooms for the last 5 minutes of cooking.
CHINESE DUMPLINGS
These impressive wontons are simple to make and have a classic combination of Chinese flavours.
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter
Time 25m
Yield 18
Number Of Ingredients 7
Steps:
- Mix half of the chives and all of the filling ingredients together. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little.
- Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top. Repeat with the rest of the mix. Can be made up to a day ahead.
- Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.
Nutrition Facts : Calories 141 calories, Fat 3 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 16 grams protein, Sodium 0.96 milligram of sodium
WONTON SOUP
A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
- FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g
ASIAN DUMPLING SOUP
Categories Soup/Stew Mushroom Vegetable Kid-Friendly Quick & Easy Fall Winter Cabbage Gourmet Small Plates
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.
- While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
- Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.
CHINESE DUMPLINGS
This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner.
Provided by B-B-Q Man
Categories Pork
Time 1h35m
Yield 30-36 dumplings
Number Of Ingredients 13
Steps:
- For Dough:.
- Place flour in a bowl and make a well.
- Crack eggs in a separate bowl and lightly whisk.
- Add eggs, oil, and half the water and mix together to make a dough.
- Add more water as needed. The dough should not be sticky (similar to pasta dough).
- Knead dough on a floured surface for about 10 minutes.
- Cover and set dough aside to rest for 1/2 hour.
- For filling:.
- Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
- Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
- To assemble:.
- Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
- Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
- Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
- Do the rest of the rounds.
- To cook:.
- Steam the dumplings for 12 minutes.
- You can serve them as is or you can then:.
- Stir-fry them in a little peanut oil just until they get a little crispy.
- Serve them with your favorite dipping sauces.
- Enjoy.
- If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.
Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 1.4, Cholesterol 25, Sodium 30.8, Carbohydrate 6.7, Fiber 0.2, Sugar 0.1, Protein 3.9
DUMPLING SOUP
My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.
Provided by KB COUNTRYGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
- Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
- Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
- When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.8 g, Cholesterol 54.1 mg, Fat 16 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 6 g, Sodium 1077.8 mg, Sugar 2.9 g
DUMPLING NOODLE SOUP
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
Provided by Hetty McKinnon
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
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