Soft, delicate and delicious to eat, these dumplings complimented the flavour of the soup nicely.
Japanese Chicken & White Miso Dumpling Soup
Soft, delicate and delicious to eat, these dumplings complimented the flavour of the soup nicely.
Servings: 4
Ingredients
- 400 g chicken mince
- 4 cups blanched, drained and chopped spinach
- 1 tsp finely grated fresh ginger
- 2 cloves of garlic minced
- ¼ tsp white pepper
- 1 tsp sambal oelek (optional)
- 1 tsp white miso paste
- ½ cup chopped fresh coriander plus extra to garnish
- 40 square wonton wrappers (8cm diameter)
Broth
- 1 tsp rice bran oil
- 1 green chilli deseeded and sliced
- 1 stalk lemongrass crushed to release flavour
- 1 Tbsp finely grated fresh ginger
- 2 cloves garlic sliced
- 2 cups thinly sliced mushrooms
- 2 cups reduced-salt chicken stock
- 1 tsp fish sauce
- 1 bunch baby bok choy washed and sliced
- 1 Tbsp lime juice, plus wedges to garnish
- 1 tsp sriracha
- 1 large red chilli sliced (optional)
- 2 spring onions thinly sliced
- 1 cup mung bean sprouts
- 1 Tbsp toasted sesame seeds to serve
Instructions
- In a large bowl, combine all filling ingredients. On each wonton wrapper, place a spoonful of mix, wet the edges and fold to seal. Set aside.
- In a large saucepan, heat oil over a medium heat. Add green chilli, lemongrass, ginger and mushrooms. Cook 1 minutes until fragrant. Add stock, 4 cups water and fish sauce and bring to the boil. Reduce heat and cook for 5 minutes to bring out flavours.
- To the pot, add dumplings and cook for a further 10 minutes. Add bok choy, lime juice, sriracha, red chilli, if using, and spring onion. Stir and remove from heat.
- Divide dumplings and broth among 4 bowls. Sprinkle over bean sprouts and sesame seeds, garnish with extra coriander and lime wedges and serve immediately.
Notes
From: Bridgeford, Jo (Jun 2019) Dumplings Three Ways in: Healthy Food Guide
Sambal oelek is an Indonesian crushed raw chilli paste. You can use sriracha if you can’t find sambal oelek.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: