Dumplings in clear broth are a great Chinese snack. Serve the soup with chili sauce.
It is necessary
- - 6 dried shiitake mushrooms;
- - 50 g of noodles;
- - 100 g of chicken breast;
- - 2 bunches of green onions;
- - 4 tbsp. tablespoons of canned or frozen corn;
- - a piece of fresh ginger root;
- - 12 "envelopes" for dumplings;
- - 3 cups chopped bok choy or spinach
- - 5 glasses of chicken broth;
- - 3 tbsp. spoons of soy sauce.
Instructions
Step 1
Finely chop the chicken breast, chop the green onion into rings. Peel and rub the ginger on a fine grater.
Step 2
The dumpling dough is 7-8 cm squares. It can be bought in large supermarkets both fresh and frozen. To make a pouch, gather the edges of the dough at the top and press lightly.
Step 3
Place the mushrooms in a small bowl and the noodles in another. Fill both bowls with water. Set aside.
Step 4
Combine chicken, green onions, corn, and ginger in a small bowl. Place a spoonful of this mixture in the center of each piece of dumpling dough, then wrap in bags. To make a pouch, gather the edges of the dough at the top and press lightly. Moisten the edges of the dough to keep the bags from falling apart.
Step 5
Place a large pot of water on a fire. Pour the stock into a separate bowl and add the soy sauce. Boil it. Dry the mushrooms and cut into 4 pieces. Add them to the broth and cook for 5 minutes. Place the Chinese cabbage in the broth and cook for another minute, then add the noodles.
Step 6
Cook the dumplings, stirring occasionally, in a saucepan of boiling water for 3 minutes, until they rise to the surface. Remove them from the soup and place them on separate bowls. Pour broth on top.
