Chinese Chicken And Ginger Steamed Soup Dumplings Recipes

CHINESE CHICKEN AND GINGER STEAMED SOUP DUMPLINGS

Chinese Chicken and Ginger Steamed Soup Dumplings image

These delicate little Chinese steamed buns are from the Shanghai region. Filled with minced chicken or pork, ginger, and spring onion. Feel free to experiment by including your favorite ingredients. Serve with shredded ginger in dark vinegar.

Provided by xiao wei

Categories Main Dish Recipes Dumpling Recipes

Time 5h36m

Yield 6

Number Of Ingredients 14

Ingredients

¾ cup chicken stock, or more if needed
1 teaspoon agar-agar flakes
1 piece fresh ginger root, peeled
1 spring onion, sliced
¾ cup warm water
9 ounces ground chicken
2 tablespoons soy sauce
2 teaspoons cooking wine
1 teaspoon sesame oil
½ teaspoon white sugar
½ teaspoon freshly ground black pepper
1 ¾ cups all-purpose flour
⅔ cup warm water
1 tablespoon vegetable oil

Steps:

Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 25.6 mg, Fat 4.8 g, Fiber 1.2 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 422.1 mg, Sugar 0.7 g

CHINESE DUMPLING SOUP

Chinese Dumpling Soup image

Provided by Food Network Kitchen

Time 35m

Yield Serves 4 - Makes 11 cups

Number Of Ingredients 14

Ingredients

8 cups low-sodium chicken or mushroom broth
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1 tablespoon soy sauce, preferably dark
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
2 carrots, thinly sliced on the bias- about 1 cup
24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach
chopped cilantro (optional)
Asian chili paste (optional)

Steps:

Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

CHINESE CHICKEN AND GINGER STEAMED SOUP DUMPLINGS

Chinese Chicken and Ginger Steamed Soup Dumplings image

These delicate little Chinese steamed buns are from the Shanghai region. Filled with minced chicken or pork, ginger, and spring onion. Feel free to experiment by including your favorite ingredients. Serve with shredded ginger in dark vinegar.

Provided by xiao wei

Categories Dumplings

Time 5h36m

Yield 6

Number Of Ingredients 14

Ingredients

¾ cup chicken stock, or more if needed
1 teaspoon agar-agar flakes
1 piece fresh ginger root, peeled
1 spring onion, sliced
¾ cup warm water
9 ounces ground chicken
2 tablespoons soy sauce
2 teaspoons cooking wine
1 teaspoon sesame oil
½ teaspoon white sugar
½ teaspoon freshly ground black pepper
1 ¾ cups all-purpose flour
⅔ cup warm water
1 tablespoon vegetable oil

Steps:

Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 25.6 mg, Fat 4.8 g, Fiber 1.2 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 422.1 mg, Sugar 0.7 g

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