Tag Archives: dumplings

easy-chicken-soup-with-fluffy-spelt-dumplings

Easy Chicken soup with Fluffy Spelt Dumplings

This is a very comforting soup made in about a fourth of the time than regular chicken soup because of the use of breasts instead of a whole chicken. Making this a quick fix when you crave chicken soup with dumplings on a rainy day. Nothing beats a chicken and dumplings soup when you need a little comforting or are simply in the mood for a steaming bowl of nourishing goodness.

These dumplings are the ones I make all the time at home, the spelt flour makes the dumplings extra light and fluffy.

All you have to do is brown seasoned chicken breasts in some olive oil, add the stock and some herbs and onion and simmer until cooked through. Then you remove the chicken and shred or cut it into bite size pieces. In another pan, you pan fry the veggies and add the chicken broth. The dumpling mixture is a one bowl situation, mix everything and shape into balls and drop into the broth, voilà.

Serves : 4 (can easily be doubled)
Prep time : 10 minutes
Cooking time : 20 minutes

INGREDIENTS:
stock:
1 tbsp. olive oil
2 chicken breast
1.5 L water
2 chicken stock cubes
2 bay leafs
1 onion cut in half with skin on for colour
2 cloves, pierced into the onion halves
small bunch of parsley, stalks only (use leafs for serving)

For the soup:
1 tbsp. butter
1 tbsp. olive oil olive
1 cup cubed carrot
1 cup celery, cut into bite size pieces
1 medium onion, peeled and chopped
1 garlic clove, peeled and chopped fine
1/2 tsp. dried oregano
1/4 tsp. dried thyme
black pepper to taste
parsley for serving

For the Dumplings:
2 cups white Spelt flour
4 tsp. baking powder
black pepper
3/4 tsp. salt
1 tsp. each dried parsley and dried chives
3/4 cup milk
3 tbsp. olive oil

easy-chicken-soup-with-fluffy-spelt-dumplings

INSTRUCTIONS:
Place a large pot over medium heat and add 1 tablespoon of olive oil. Add the chicken breasts and season generously with salt and pepper on both sides. I do this when I flip the breasts after browning one side. Meanwhile, boil the water in the kettle.
Once the chicken is nicely coloured, add the stock cubes by crumbling them between your fingers and add the hot water carefully. Add the onion with the cloves, the bay leaves and parsley stalks. Bring to a very slow simmer and cook for about 20-25 minutes depending on the thickness of the breasts.
Once the breasts are cooked through remove them to a plate to cool slightly and strain the stock through a sieve and put back in the large pot and back on the stove to keep hot.

Now make the dumpling mix, by mixing all the ingredients in a bowl, adding a little extra flour if it seems to wet or a little extra water or milk if it seems to dry. The mixture should be soft but shape-able. Set aside.

Heat large pot with a wide opening so you can fit a lot of dumplings in one go* (see note), add the tablespoon of butter and the tablespoon of olive oil. Add all the chopped veggies to the pan and cook until they start to get slightly golden. Add the oregano, thyme and the stock. Bring to a simmer, the veggies will not need too long since they are chopped small, about 15 to 20 minutes in total. So after about 10, minutes you can add the shredded chicken and follow up with the dumplings. Carefully drop the dumplings into the soup, making sure they do not touch. Place a lid on the pot and lower the heat to a simmer. Cook for about 12- 13 minutes. Flip dumplings over with the use of two spoons and cook for another two minutes, with the lid of the pan back on. They will fluff up a lot, so do not overcrowd the pan. Once they care cooked thru, sprinkle with parsley and serve straight away, maybe with some grated Parmesan cheese.

NOTE : Sometimes, I like to cook the dumplings separately if I make a lot of dumplings at the same time. Just heat a pot with simmering salted water and cook dumplings according to the recipe. Later you can add them to the soup, when ready to serve.

Enjoy!

chinese-dumplings

Chinese Dumplings

chinese-dumplings

Hello friends,

Let me tell you about these amazing dumplings. I just love these so much, I don’t think I can ever live without them again. I don’t want to and I don’t plan to. And by that, I mean having a portion or two in the freezer ready to steam at a moments notice.

I do have to confess, that I am not the greatest dumpling shaper, but as longs as the little package is closed, who cares. The flavor of the filling is the best ever. You can use this dumpling recipe to make wonton soup, pot stickers, or even deep fry them and serve them as wontons.

They do take a little time and patience, but it’s worth the effort. Just take your time.

I used to watch my mom make these as a kid, and she would sit at the dining room table with a glass of Sherry, and make it an “afternoon thing”. She would make tons for parties and we loved them big time. It has always been one of my favourite snacks.

Now I have them as dinner because they’re just too good to just eat a few.

This filling is inspired on her recipe but with my own twist.

Make ‘em, Love ‘em and thank me later (;

Chinese dumplings

Juicy and tender dumplings, better than take out. (Can be frozen)

Ingredients Chinese Dumplings:

  • 200 gr. / ½ lb. finely chopped raw shrimp
  • 300 gr. / ½ lb. ground pork
  • 1 cup shredded white cabbage
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced
  • 2 tsp.  freshly grated ginger
  • 1 tbsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tsp. sesame oil
  • 1 tsp. sambal oelek
  • 1 large egg, lightly beaten
  • freshly ground black pepper, to taste
  • 40 won ton wrappers (store bought) cut into 4 or home made,
  • 2 tablespoons vegetable oil, or more, as needed

Instructions:

  1. In a large bowl, combine shrimp, pork, cabbage, garlic, green onions, ginger, soy sauce, oyster sauce, sesame oil, sambal oelek, and egg. Season with pepper.
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Place the dumpling in your hand and using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  3. Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook/steam for about 4 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
  4. Serve immediately with dipping sauce.

Ingredients Dipping sauce:

  • 2 tbsp. soy sauce
  • 4 tbsp. sweet chili sauce
  • 2 tbsp. water
  • Add some sliced chili Mix together

Mix together in a small bowl.

Ingredients Wonton wrappers:

  • 4oo gr. plain flour
  • 2 medium eggs
  • 1/2 tsp. salt
  • About 200 ml. / a little less than 1 cup water
  • Corn starch

Instructions;

Mix the ingredients in a bowl until it comes together. Don’t add all the water at once but see how it goes. Add a little flour if it’s too wet or a little water if  it’s too dry.

Knead for about 10 minutes.

Form a ball and leave, covered with plastic, to rest for about 20 minutes.

Roll out the dough onto a floured surface. Shape into a square and cut into smaller squares.

Roll into small balls.

Again roll out each ball into a disk, using enough corn starch so they don’t stick.

Enjoy!

Myra XO