Chicken Dumpling (10 Pcs) Soup Recipe

Prepare filling

In a medium bowl combine ground chicken, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, salt, white pepper, cornstarch and beaten egg. Mix thoroughly until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). Taste a tiny bit by microwaving a small pinch to check seasoning and adjust salt or soy if needed.

Assemble dumplings

Place a dumpling wrapper on a clean work surface. Put about 1 heaping tablespoon (roughly 20–25 g) of filling in the center. Dip finger in water and moisten the edge of the wrapper. Fold in half and pleat or press edges to seal tightly, ensuring no air pockets remain. Repeat to make 10 dumplings. Place finished dumplings on a lightly floured tray, covered with a damp cloth to prevent drying.

Heat the broth

In a large pot (3–4 L) combine the chicken stock and 300 ml water. Bring to a gentle boil over medium-high heat.

Add vegetables and season

Once the stock is simmering, add sliced mushrooms, julienned carrot, and chopped bok choy or napa cabbage. Stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar (optional), 1 teaspoon salt and 1/2 teaspoon white pepper. Simmer for 3–4 minutes until vegetables begin to soften.

Cook dumplings in broth

Gently slide the assembled dumplings, one by one, into the simmering broth. Stir gently so dumplings don't stick to the bottom. Allow the broth to return to a gentle simmer, then cook uncovered for 6–8 minutes (depending on dumpling size) until dumplings float and the chicken filling is cooked through (internal temperature ~74°C / 165°F).

Finish soup

Taste and adjust seasoning with additional salt or soy sauce if needed. Stir in 1/2 teaspoon sesame oil. Remove from heat and ladle 2–3 dumplings per bowl with broth and vegetables. Garnish with chopped cilantro or extra green onions.

Combine 2 tablespoons soy sauce with 1 tablespoon black or rice vinegar, 1 teaspoon chili oil (if using) and 1 teaspoon sesame seeds in a small bowl. Serve alongside the soup for dipping dumplings.