Giant Shrimp Chicken Dumpling Soup Food

EASY CHICKEN DUMPLING RECIPE

Steps:

• If you're using rotisserie chicken, pull meat from the bones, remove skin and dice or shred. You'll want about 1 1/2 cups chicken meat.
• Using a large pot, heat the olive oil & butter over medium heat. When the oil is hot, add the onions, carrots, celery, red pepper flakes & thyme. Sauté' until the vegetables are soft stirring often - about 5-6 minutes.
• Increase temperature to medium-high heat and sprinkle the flour over the mixture. Continue to cook for another minute.
• Slowly pour in the chicken stock. As the mixture comes to a boil it will thicken. Add in the shredded chicken. Lower the heat to medium low.
• Test for seasonings. If needed add salt at this time to taste.
• Open the can of biscuits - remove three biscuits and slice into strips or a small dice. Keeping in mind they will triple in size when they are cooked. Sprinkle them over the top of the soup in one even layer (very important!), do not stack them on top of each other. Cover & simmer for 15-20 minutes until the biscuits are cooked thru.
• The rest of the biscuits....you guessed it! Cook according to package directions and serve them with your meal.

SHRIMP DUMPLING SOUP

Steps:

• Pat dry the shrimp with paper towels and roughly chop. Place the shrimp in a medium bowl and stir in the green onions, sesame oil, salt, and pepper. Sprinkle in the cornstarch and mix until evenly combined.
• Lay 6-7 dumpling wrappers on a clean work surface. Scoop 1 teaspoon of shrimp filling on each wrapper. Brush the edges of the wrappers with water and fold the wrappers in half to create a semi-circle. Press firmly around the edges to ensure a good seal pushing out any air as you go. Then brush the folded edges of each dumping with more water and fold in the two sides. Press to seal. Lay the dumplings on a plate and cover loosely with a clean towel or some wax paper. Repeat with the remaining wrappers and filling. You will have some extra filling leftover which will be used in the soup broth.
• Heat sesame oil in a large saucepan over medium-high heat. Add green onions and leftover shrimp filling and cook until shrimp is mostly cooked through. Stir in chicken broth scraping up any browned bits from the bottom of the pan. Add ginger, soy sauce, and Chinese cooking wine. Bring broth a boil then reduce heat and simmer for 8-10 minutes.
• Remove ginger pieces and add half of the dumplings. Cook dumplings for 3 minutes. Using a slotted spoon, remove the dumplings from the broth and evenly divide them into two serving bowls. Repeat with the remaining dumplings.
• Taste the broth and season to taste with salt as needed. Ladle the soup broth into the serving bowls. Garnish with additional green onions, if desired.

CHINESE DUMPLING SOUP

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.

HOMEMADE WONTON SOUP

Steps:

• In a food processor, combine the shrimp, ginger, and shallot. Lightly process into a chunky paste. Combine in a mixing bowl with the ground pork, soy sauce, mirin, salt, rice vinegar, and red pepper flakes.
• Working several at a time, lay a few wonton wrappers on a clean countertop or flat surface. Keep the remaining stack of wonton wrappers loosely covered with a clean kitchen towel or plastic wrap. Lightly brush the four edges of the wonton rappers with water and spoon about a tablespoon of filling into the center of each.
• Fold the wontons in half into a triangle. Make sure no air gets trapped inside and that the edges are fully sealed. Then, fold the left and right corners across the center of the dumpling and press them together, like arms crossed. You will need to dab them with water to make the "arms" stick together. Repeat with the remaining wrappers and filling.
• Bring a medium pot of lightly-salted water to a boil. Gently drop a number of dumplings (about 8 to 10 at a time) into the water and boil for about 5 minutes, until they float and are fully cooked. Use a slotted spoon to place them in a shallow bowl as you repeat until all the dumplings are cooked.TIP: You will probably not need all of these dumplings for the soup. You can make them all and enjoy the extra on their own, or freeze about 10 of them, raw, for another time.
• Combine the 2 cups water, stock, ginger, soy sauce, salt, and sugar and bring to a boil. Simmer for about 5 minutes. Taste for seasoning.
• Add about 20 dumplings to the soup -- or more if you want, because they're just that good. If using, add the bok choy and spinach and let wilt before ladling into bowls and garnishing with fresh scallions.

SHRIMP AND SCALLOP DUMPLING SOUP

Steps:

• Mince shrimp quickly in a food processor. Add scallops, sprinkle with 1/8 t salt, and mince again till glutinous. Add remaining ingredients and mix well.
• In order to taste and season with salt, heat a small amount of the mix in a microwave oven.
• Spoon out portions of the mix, forming 1 inches balls, and drop into lightly boiling dashi stock or hot water for about 2 minutes, then drain.
• Mix chicken stock and dashi stock, and season with light color soy sauce and white pepper, or salt if needed.
• Shred celery and Japanese leek along fibers and soak in ice water.
• Heat the soup and add the dumplings. Arrange dumplings in soup dishes, and pour on the soup. Heap the drained celery and Japanese leek in the center. Garnish with Italian parsley between the dumplings to serve.
• Basic Recipe: Dashi stock:.
• 1 4-inch (3-4 cm) piece of dried kombu, A good handful of bonito flakes,Cold water, from the tap if you have good local water, or use bottled.
• Soak the dried kombu piece in 3-4 cups of cold water for about 20 minutes. Bring the water to the boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness.
• Makes 3-4 cups.

CHICKEN DUMPLING SOUP

Steps:

• In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
• Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
• Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

SHRIMP CREOLE SOUP WITH BACON AND CHEDDAR DUMPLINGS

Steps:

• Cook the bacon in a large sauce pan until crispy and set aside.
• Add the onion, celery and peppers to the sauce pan and cook in the bacon grease over medium-high heat until tender and slightly golden brown, about 5-7 minutes.
• Add the garlic and thyme and cook until fragrant, about a minute.
• Sprinkle in the flour and cook, stirring, for 2-3 minutes.
• Add 1/2 cup of the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
• Add the remaining broth, the tomatoes, creole seasoning, bay leaves, TABASCO sauce, Worcestershire sauce and fish sauce, bring to a boil, reduce the heat and simmer for 10 minutes.
• Mix the flour, cornmeal, baking soda, butter, buttermilk, cheddar cheese and green onions along with the reserved bacon and drop 1 tablespoon 'balls' of the dough into the soup before letting them cook for 10 minutes, flipping the dumplings and letting them cook another 10 minutes.
• Add the shrimp and cook until they just turn pink, about 3 minutes before seasoning with salt and pepper to taste and serving garnished with green onions.

GIANT SHRIMP + CHICKEN DUMPLING SOUP

Steps:

• Bring the chicken broth, 1 tablespoon of the fish sauce, and ¼ teaspoon of the chili flakes to a boil in a medium soup pot. Finely chop the shrimp and gently combine them in a bowl with the pork, shiitakes, cilantro, garlic, the other tablespoon of fish sauce, the ginger, ½ tablespoon of the sesame oil, Sriracha, and salt until just incorporated (don't manhandle the mixture!). Working one or two at a time, place the egg roll wrappers on a clean surface (keep the rest of the wrappers covered with a kitchen towel). Using 1/3 cup filling, mold the filling into balls and put 1 ball in the middle of the wrapper. Brush the edges of the wrapper with water and gather up the corners of the wrapper on top of the ball, sealing them in an orderly fashion at the seams (or smashing them together like a fool as long as they stick together). Repeat with the remaining filling and wrappers. Using a spider thingie, carefully put the dumplings into the simmering soup. Cover the pot and simmer until the dumplings are cooked and the noodles look sort of see-through, 8-9 minutes. Gently lift each dumpling out of the pot into a soup bowl and cover it with broth. Garnish with scallions and cilantro.

CHINESE DUMPLING SOUP

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.