Warm up with these homemade chicken soup dumplings, each bite bursting with savoury flavours and juicy filling. These dumplings are wrapped in soft, tender dough, and filled with gelatinised chicken broth. They're perfect for a cozy dinner and you can easily make the dough from scratch!

Tip #1

Ensure a Tight Seal: When sealing your dumplings, press out any air and ensure the edges are tightly pinched together to prevent the soup from leaking during cooking.

Tip #2

Consistency of Gelatine: Make sure the gelatine is firm enough before cutting it into cubes, if it's too soft, it won't hold up inside the dumplings.

Tip #3

Handling the Dough: Keep the dough covered with a damp cloth while working to prevent it from drying out, making it easier to roll and shape your dumplings.

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Chicken Soup Dumplings

Preparation Time: 1 hours | Chilling Time: 3 hours

Servings: 40 dumplings

Ingredients

Soup Gelatin:

2 cups chicken broth
3 teaspoons gelatine powder

Dumpling wrapper:

4 cups flour
1 cup water (add more as required)

Filling:

500g ground chicken (minced)
1 cup finely chopped vegetable (carrots, cabbage or mushrooms)
1/2 cup finely chopped green onions
4 cloves minced garlic
1 teaspoon ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1/4 teaspoon pepper

Preparation

In a small pot, heat 2 cups of chicken broth until warm, then sprinkle 3 teaspoons of gelatin over it. Stir until the gelatin dissolves completely.
Pour the mixture into a shallow dish and refrigerate for at least 3 hours, until set and firm. Cut the set gelatin into small cubes.
In a large bowl, mix 4 cups of flour with 1 cup of water. Knead the dough, adding more water if necessary, until it forms a smooth, elastic ball.
Roll out the dumpling dough on a floured surface until thin. Cut into circles using a cookie cutter or a bowl.
In a mixing bowl, combine 500g ground chicken, 1 cup finely chopped vegetables, 1/2 cup green onions, 4 cloves minced garlic, 1 teaspoon ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix thoroughly.
Place a small spoonful of the chicken filling in the centre of each wrapper, add one or two cubes of gelatine, and carefully seal the dumplings, ensuring no air is trapped inside.
Prepare a steamer and steam the dumplings over boiling water for about 8-10 minutes or until fully cooked.