Yuan Bao Soup Recipe
Handmade chicken dumplings are served in a flavorful wonton soup broth with Napa cabbage, carrots and fresh cilantro. Crispy wonton strips and a dipping sauce (available in mild, medium or spicy heat) add the finishing touch.
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Ingredients
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Dumplings (Yuan Bao)
Soup broth & vegetables
Crispy wonton strips
Dipping sauce (choose mild, medium or spicy)
Method
Dumplings (Yuan Bao)
Make filling
In a medium bowl combine ground chicken, chopped green onion, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, 1/4 tsp salt, white pepper and egg white. Mix until just combined and slightly sticky (do not overwork).
Fill and shape dumplings
Lay one wonton wrapper on a clean surface. Place about 1 level teaspoon (about 12–15 ml) of filling in the center. Lightly moisten edges of the wrapper with water. Fold wrapper into a half-moon, press out air and seal. Bring the two outer corners together to form a purse (traditional yuan bao shape) and press to seal; alternatively pleat the edges into a small pouch. Repeat with remaining wrappers and filling. You should make about 24 dumplings.
Refrigerate briefly
Place finished dumplings on a lightly floured tray and refrigerate for 15–20 minutes while you prepare the broth. This helps seals hold during poaching.
Soup broth & vegetables
Prepare broth
In a large pot bring 8 cups chicken broth and 1 cup water to a gentle simmer over medium heat. Add light soy sauce, Shaoxing wine (if using), sliced ginger and smashed garlic. Simmer uncovered for 8–10 minutes to marry flavors.
Poach dumplings
Increase heat so broth returns to a gentle boil. Carefully drop chilled dumplings into the broth in batches to avoid overcrowding. Stir gently so they don't stick to the bottom. Poach until dumplings float and filling is cooked through, about 4–6 minutes depending on size. Remove with a slotted spoon and set into bowls.
Cook vegetables
Add sliced Napa cabbage and julienned carrots to the simmering broth after dumplings are cooked and simmer 2–3 minutes until cabbage is tender-crisp and carrots are softened. Season broth with 1/2 tsp salt and 1/4 tsp white pepper, taste and adjust.
Assemble soup
Ladle hot broth and vegetables over the dumplings in serving bowls. Sprinkle fresh cilantro leaves on top.
Crispy wonton strips
Cut wrappers
Stack additional wonton wrappers and cut into thin strips (about 1 cm wide). Separate strips so they don't stick.
Fry strips
In a small deep skillet or pot heat neutral oil to 350°F (175°C) or until a small scrap of wrapper sizzles and browns in a few seconds. Fry the strips in batches, stirring, until golden and crisp, about 30–60 seconds per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with 1/4 tsp salt. Let cool; they will crisp further.
Dipping sauce
Mix sauce
In a small bowl whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1/2 tsp sesame oil and 1/2 tsp honey or sugar. For mild leave out the chili; for medium stir in 1 tsp chili garlic sauce; for spicy stir in 1 tsp chili oil (adjust to taste). Garnish with chopped scallion.
Serve
Serve the dipping sauce alongside individual bowls so diners can dip dumplings. Offer extra chili on the side if desired.