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Chicken Noodle Soup Dumplings Recipe

Asian Fusion · Main course · 105 min total

A comforting fusion of chicken noodle soup and soup dumplings, featuring a savory chicken broth encased in delicate dumpling wrappers, served with a side of noodle soup.

Ingredients

• 1 lb boneless skinless chicken thighs
• 4 cups chicken broth
• 2 slices ginger
• 2 green onions, chopped
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp white pepper
• 1/2 cup finely chopped cooked egg noodles
• 1 package round dumpling wrappers (about 24)
• 2 cups cooked egg noodles for serving
• 2 cups chicken broth for serving
• Chopped cilantro and green onions for garnish

Instructions

1. In a pot, combine chicken thighs, 4 cups broth, ginger, and green onions. Bring to a boil, then simmer for 20 minutes until chicken is cooked. Remove chicken and shred; reserve broth.
2. Strain broth and chill until fat solidifies; skim fat. Reserve 1 cup broth for filling; refrigerate remaining for serving.
3. Mix shredded chicken with 1 cup reserved broth, soy sauce, sesame oil, white pepper, and chopped noodles. Chill filling for 30 minutes.
4. Place a spoonful of filling in center of each wrapper. Moisten edges, pleat and seal to form dumplings.
5. Steam dumplings in a bamboo steamer lined with parchment for 10 minutes until wrappers are translucent.
6. To serve, reheat remaining broth and cooked noodles. Place dumplings in bowls, ladle broth and noodles over, garnish with cilantro and green onions.

Tips

• For a richer broth, use homemade chicken stock.
• Dumplings can be frozen before steaming; steam frozen for 12 minutes.
• Serve with black vinegar and chili oil for dipping.

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