Asian-style chicken dumpling soup

Asian-style chicken dumpling soup

By
From
Meat
Serves
6
Photographer
Dean Cambray

My wife often makes dumpling soups at home for our three small boys. They’re a great way of sneaking in extra nutritional goodness to their diet in a way that they love. Adding dumplings to soup is an idea that crosses all kinds of food cultures, and it’s got to be the best comfort food around. I was raised on tortellini in brodo, but today I’m just as likely to crave an Asian-style wonton soup, such as this one.

The heart of a good dumpling soup is the broth and in this recipe I roast half the chicken bones in the oven until they are a sticky dark brown. This makes the broth much richer in flavour as well as a deeper colour.

Chicken broth

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1kg chicken carcasses
1 onion, chopped
2 large carrots, chopped
3 sticks celery, chopped
1 head garlic, cut in half
1 bunch coriander, roots only, scraped clean
4 tablespoons ketjap manis
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
2 star anise
1 stick cinnamon

To serve

Quantity Ingredient
Asian chicken dumplings
soy sauce
red chillies, finely sliced
spring onions, finely shredded
coriander leaves

Method

  1. To make the chicken broth, preheat the oven to 190ºC. Drizzle the oil in a roasting tin. Roughly chop the chicken carcasses and add half of them to the tin. Roast for 15–20 minutes, stirring occasionally to stop them sticking and burning. When the bones are a deep golden brown remove them from the oven and tip into a colander to drain.
  2. Transfer the roasted bones to a large saucepan or stockpot. Add a splash of water to the roasting tin and stir to scrape up any caramelised residue. Add to the saucepan with the rest of the chicken bones and all the remaining broth ingredients.
  3. Cover with water and bring to the boil slowly. Skim away any scum and impurities as they rise to the surface. When the stock boils, lower the heat and simmer gently for 1½–2 hours, skimming frequently.
  4. Remove the pan from the heat and leave to cool slightly before straining through a fine sieve into a bowl or jug. If not using immediately, cover and refrigerate for up to 4 days or freeze for up to 3 months.
  5. When ready to eat, bring the broth to a gentle simmer and add the dumplings. Simmer for 5 minutes until the dumplings are cooked. Ladle into 6 serving bowls and serve, drizzled with soy sauce and garnished with chillies, spring onions and coriander leaves.
Tags:
Meat
Adrian
Richardson
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