Chop Chop’s Chicken Dumpling Soup
Way easier to make than you might think.
And so worth the tiny effort to do it.
This is one of my go to comfort soups for a freezing cold winter day.
It’s better than the takeout version I promise.
#fakeouttakeout for the win!
Ingredients
For the Dumplings :
1.5 lbs ground chicken
1 pint mushrooms, diced small
1 cup @pardesfarms frozen spinach, defrosted and drained
2 cubes @pardesfarms frozen parsley
2 cubes @pardesfarms frozen cilantro
2 cubes @kosher_taste frozen garlic
1 tsp. Salt
1 tsp. Black pepper
1 tsp. Chicken spice (or bullion cube)
1 tsp. Curry powder
Wonton wrappers
For the Soup:
2 boxes (4 cups) chicken broth (low sodium)
2 cups water (or more broth)
1/2 cup sweet teriyaki sauce
2 tbsp. Soy sauce (low sodium)
1 tbsp. Mirin
2 tsp. Sesame oil
2 shallots, sliced
1.5 cups chopped snap peas (can use any green veggie like broccoli or bok choy or zucchini)
Instructions
To make the Wontons:
In a bowl mix together all the veggies, ground chicken and spices till fully combined.
Then lightly dampen your wonton wrapper, add a small dollop of chicken mixture to the center of the wrapper. Take one end and let it meet the other and then using the space between your thumb and your pointer finger, squeeze the other open end closed to form the dumpling.
Repeat till you finish the wonton wrappers.
To make the soup.
In a large wok or soup pot, add a few tbsp of oil and heat on high flame.
Then dollop with a spoon, and remaining chicken mixture to the pot. Let these tiny “meatball dumplings” cook on both sides for about 2-3 minutes. Then add the shallots and the snap peas and mix well and let cook for a few minutes.
Add the broth, the teriyaki, the soy and mirin and mix well.
Bring to a simmer and then add in as many of your wontons into the soup that you want. Save the rest in a ziplock and freeze.
Bring the soup to just a boil. Lower flame and eat!