Recipe

Asian chicken dumpling broth

Delicious herbed chicken dumplings are tossed through a fragrant Asian broth, perfect for those cooler winter months.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Asian chicken dumpling broth
  • 375 gram chicken mince
  • 1/4 cup (60ml) light soy sauce
  • 1/2 cup coriander, chopped
  • 1 egg white
  • 1 teaspoon grated ginger
  • 1 medium_piece fresh ginger, thinly sliced
  • 1 litre chicken stock
  • 1 birdseye chilli, seeded, finely sliced
  • 2 star anise
  • 2 cup (500ml) boiling water
  • 2 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 1/2 bunch garlic chives, chopped

Method

Asian chicken dumpling broth
  • 1
    Combine mince, 1 tablespoon soy sauce, 1 tablespoon of coriander, egg white and grated ginger in a bowl. Using wet hands, roll mixture into walnut-sized balls and chill for 15 minutes.
  • 2
    Heat stock, sliced ginger, chilli and star anise with boiling water in a large saucepan on medium. Bring to boil, reduce heat to low and simmer for 10 minutes.
  • 3
    Add dumplings to broth and continue to simmer gently for 8 minutes, until cooked. Stir in remaining soy sauce, lime juice, fish sauce and sesame oil with garlic chives and remaining coriander. Divide between bowls and serve.