Dumplings in a transparent broth - a great Chinese snack. Serve chili soup.
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You will need
- - 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 slice of fresh ginger root;
- - 12 "envelopes" for dumplings;
- - 3 cups shredded Chinese cabbage or spinach;
- - 5 glasses of chicken stock;
- - 3 tbsp. tablespoons of soy sauce.
Instruction manual
1
Finely chop the chicken breast, chop the green onion rings. Peel and rub the ginger on a fine grater.
2
The dumpling dough is a square with a side of 7-8 cm. It can be bought in large supermarkets, both fresh and frozen. To make the pouch, collect the edges of the dough at the top and press lightly.
3
Put the mushrooms in a small bowl and the noodles in another. Fill both bowls with water. Set aside.
4
Combine chicken, chives, corn and ginger in a small bowl. Put a spoonful of this mixture in the center of each piece of dumpling dough, then wrap in bags. To make the pouch, collect the edges of the dough at the top and press lightly. Moisten the edges of the dough so that the bags do not fall apart.
5
Place a large pot of water on the fire. Pour the broth into a separate bowl and add soy sauce. Boil it. Dry the mushrooms and cut into 4 pieces. Add them to the broth and cook for 5 minutes. Put Chinese cabbage into the broth and cook for another minute, then add the noodles.
6
Cook the dumplings, stirring, in a pot of boiling water for 3 minutes, until they rise to the surface. Remove them from the soup and place them on different plates. Pour the broth on top.