Cozy Dumpling Soup
Ingredients for Soup
- Vegetable oil 2 tablespoons
- Chicken breasts 2, boiled and shredded
- Onion 1 cup, chopped
- Garlic cloves, 3, minced
- Unsalted butter 5 tablespoons
- All-purpose flour 6 tablespoons
- Chicken stock 6 cups (or 6 cups of water and 6 chicken cubes)
- Carrot 1 cup, sliced
- Peas 1 cup
- Salt 1 teaspoon (Add salt ONLY if you have not used any chicken cubes to make stock)
- Thick cream ½ cup
- Bay leaves 2
- Fresh coriander 4 tablespoons, chopped
Ingredients for Dumplings
- All-purpose flour 1 cup
- Baking powder 1/2 tablespoon
- Salt 1/4 teaspoon
- Black pepper 1/2 teaspoon
- Thick cream 3/4 cups (160 mL)
Preparation
- Boil the chicken breasts in plain water without any salt or pepper. When ready keep aside to cool and shred.
- In a wok, heat 2 tablespoons of vegetable oil and add the shredded chicken.
- Sauté’ on high heat until it starts to brown. Take out in a bowl to use later.
- In the same wok, again heat 2 tablespoons of oil and add onions to it.
- Sauté on a medium to high flame until soft and translucent.
- Add minced garlic cloves and sauté for a minute until aromatic.
- Reduce the heat to medium-low and add the butter. Let it melt and then add the all-purpose flour. Add little by little and keep stirring constantly to prevent lumps from forming.
- Keep stirring this mixture for 2-3 minutes until you can no longer smell the raw flour.
- Add the shredded chicken back to the pot.
- Add chicken stock to it. If you do not have enough stock, you can use chicken cube to make stock- one chicken cube in one cup of water makes one cup of chicken stock.
- Mix the chicken with the stock. Once the all-purpose flour is all mixed properly in the stock, add thinly sliced carrots and peas.
- Add bay leaves and black pepper. Add salt if you haven’t used chicken cubes. Adjust the taste accordingly.
- Add thick fresh cream. I use KDD brand because its very rich in taste. If the cream you are using is liquid in consistency then add full one cup of cream.
- Mix well, cover and cook for 15 minutes or until the veggies are soft but not super soft.
- To make the dumplings: In a large bowl, combine the all-purpose flour, baking powder, salt, pepper, and thick fresh cream. In this specific case you don’t need to double the quantity of the cream if it is in liquid form. We will keep the quantity same otherwise the dough will be very soft and difficult to handle.
- Mix everything together to form a dough. Do not over mix.
- Keep aside for maximum 10 minutes.
- Roughly shape the dough into tiny 14 to 16 balls/dumplings
- Place the dumplings into the simmering soup. Be careful not to let the dumpling touch each other.
- Cover and simmer for 15 more minutes until the dumplings have doubled in size and fully cooked (The dumplings are ready when they are double in size and when you cut them, they are still soft on the inside.
- Ladle the soup into bowls, giving 1-2 dumplings per serving.
- Enjoy with my Garlic Bread Pizza!
Cozy Dumpling Soup
Ingredients
Ingredients for Soup
- Vegetable oil 2 tablespoons
- Chicken breasts 2, boiled and shredded
- Onion 1 cup, chopped
- Garlic cloves, 3, minced
- Unsalted butter 5 tablespoons
- All-purpose flour 6 tablespoons
- Chicken stock 6 cups (or 6 cups of water and 6 chicken cubes)
- Carrot 1 cup, sliced
- Peas 1 cup
- Salt 1 teaspoon (Add salt ONLY if you have not used any chicken cubes to make stock)
- Thick cream ½ cup
- Bay leaves 2
- Fresh coriander 4 tablespoons, chopped
- All-purpose flour 1 cup
- Baking powder 1/2 tablespoon
- Salt 1/4 teaspoon
- Black pepper 1/2 teaspoon
- Thick cream 3/4 cups (160 mL)
Instructions
- Boil the chicken breasts in plain water without any salt or pepper. When ready keep aside to cool and shred.
- In a wok, heat 2 tablespoons of vegetable oil and add the shredded chicken.
- Sauté’ on high heat until it starts to brown. Take out in a bowl to use later.
- In the same wok, again heat 2 tablespoons of oil and add onions to it.
- Sauté on a medium to high flame until soft and translucent.
- Add minced garlic cloves and sauté for a minute until aromatic.
- Reduce the heat to medium-low and add the butter. Let it melt and then add the all-purpose flour. Add little by little and keep stirring constantly to prevent lumps from forming.
- Keep stirring this mixture for 2-3 minutes until you can no longer smell the raw flour.
- Add the shredded chicken back to the pot.
- Add chicken stock to it. If you do not have enough stock, you can use chicken cube to make stock- one chicken cube in one cup of water makes one cup of chicken stock.
- Mix the chicken with the stock. Once the all-purpose flour is all mixed properly in the stock, add thinly sliced carrots and peas.
- Add bay leaves and black pepper. Add salt if you haven’t used chicken cubes. Adjust the taste accordingly.
- Add thick fresh cream. I use KDD brand because its very rich in taste. If the cream you are using is liquid in consistency then add full one cup of cream.
- Mix well, cover and cook for 15 minutes or until the veggies are soft but not super soft.
To Make Dumplings
- In a large bowl, combine the all-purpose flour, baking powder, salt, pepper, and thick fresh cream. In this specific case you don’t need to double the quantity of the cream if it is in liquid form. We will keep the quantity same otherwise the dough will be very soft and difficult to handle.
- Mix everything together to form a dough. Do not over mix.
- Keep aside for maximum 10 minutes.
- Roughly shape the dough into tiny 14 to 16 balls/dumplings
- Place the dumplings into the simmering soup. Be careful not to let the dumpling touch each other.
- Cover and simmer for 15 more minutes until the dumplings have doubled in size and fully cooked (The dumplings are ready when they are double in size and when you cut them, they are still soft on the inside.
- Ladle the soup into bowls, giving 1-2 dumplings per serving.
- Enjoy with my Garlic Bread Pizza!