Chinese Vegetable Soup With Egg Dumplings Recipes

CHINESE VEGETABLE SOUP

Steps:

• Bring the broth to a boil over medium high heat. Slice up the vegetables.
• Lower the heat and add in the carrots, mushrooms, ginger, garlic, cilantro, and bok choy.
• Stir in the soy sauce. Season with salt and freshly cracked black pepper. Cook till the bok choy softens, about 5 - 7 minutes.
• Ladle into bowls; drizzle with sesame oil and serve.

CHINESE CHICKEN VEGETABLE SOUP

Steps:

• Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
• Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

CHINESE VEGETABLE SOUP WITH EGG DUMPLINGS

Steps:

• In a large saucepan, combine stock, 1 knob of ginger cut into 3 slices, and rice wine. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Remove from heat, strain and discard solids; set aside.
• Place all the mushrooms in a bowl; cover with 2 cups very hot water. Soak until soft, about 20 minutes. Drain, discard the liquid, and remove and discard the stems; set aside.
• Grate the other knob of ginger to obtain 1 teaspoon and combine it with the pork, 1 tablespoon of the egg mixture, cornstarch, salt, 1/4 teaspoon vegetable oil, sugar, scallion, and fish sauce and set aside.
• Heat 1/2 teaspoon oil in a large soup ladle over a medium flame. Place about 1 tablespoon of the beaten egg in the ladle and swirl it, making a 3-inch circle, until the edges are set and the center is still wet. Use chopsticks to place about 1/4 teaspoon of pork filling in the center. Fold one side over, making a half circle. Use the blunt end of the chopsticks to gently press the edges together. Repeat until all the eggs and filling are used up. You should have 16 dumplings.
• Pour broth into a large saucepan and add the mushrooms and all of the remaining ingredients. Place dumplings on the top. Bring broth to a boil, reduce heat to low, and simmer for 10 minutes. Serve immediately.

CHINESE CHICKEN AND GINGER STEAMED SOUP DUMPLINGS

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.