Thai Chicken Dumpling Soup

A few recipe posts ago, I mentioned how delicious the sauce from the Coconut Red Curry Mussels was and could not wait to make it into a soup. And more importantly, a soup with dumplings. I guess the lack of travel has finally been catching up to me: I miss the Asian food I would get in the PNW (especially the dumplings) so cannot stop trying to bring it to life in my home kitchen. So here we are with a brothy, slightly spicy soup with hearty chicken dumplings and seared bok choy.

Oh - and if you want something without the kick I would recommend Half Baked Harvest’s Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps who inspired me to make these BRILLIANT dumplings with a sesame bottom (insert drool emoji).

Ingredients

Serves 6

For dumplings

About 30 dumpling or won ton wrappers (I used Melissa’s Won Ton Wrappers)

1/4 cup of sesame oil (to use throughout the recipe)

1/4 cup of olive oil (to use throughout the recipe)

1 lb ground chicken

1 shallot (finely chopped)

3 garlic cloves (grated; or minced if you don’t have a grater or zester)

3 tbsp ginger root (grated; or minced if you don’t have a grater or zester)

1 cup finely chopped asian greens (or mild greens like spinach, bok choy)

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp oyster sauce (or fish sauce if you cannot find it) *optional

1 cup toasted sesame seeds *optional

For soup

2 tbsp olive oil

1 shallot (thinly sliced)

1/4 cup rice vinegar

1/4 low sodium soy sauce (or tamari)

1 tbsp mirin (omit if you cannot find)

1 tbsp red Thai Chili Paste (whatever brand you prefer)

32 oz chicken bone broth or low sodium chicken broth

1 lemongrass stick

3 baby bok choy (halved)

Additional items

Parchment Paper (to line baking sheets)

Deep cast iron skillet with lid (I would recommend something like the Staub Multi-use braiser with glass domed lid)

Heavy bottomed pot

Basting Brush

1 -1.5 tbsp cookie scoop (This really helps with the dumpling assembly but is not necessary. I will say I use this for so many reasons so if you do want to buy one I recommend the Medium Jenaluca Cookie scoop)

Method

1. Mix all the dumpling ingredients in a bowl except for the sesame oil, olive oil and sesame seeds (if using) and set aside.

2. Line a baking sheet with parchment paper. Begin assembling the dumplings per the package instructions using 1tsp of the ground chicken (mine were square so dampened all 4 sides with a brush of water then brought in the four corners and pinched until closed). Set aside lined baking sheet. Set aside.

   • Optional step: If you want the sesame bottom, wet the bottom of the dumping and dip in a bowl of toasted sesame seeds. Otherwise you can steam or boil the dumpings without the sesame bottom.

3. Prepare soup: Heat your heavy bottomed pot to medium and pour in 2 tbsp of oil until shiny. Add in sliced shallots and saute until wilted. Stir in Thai paste until it coats the shallots.

4. Lower the heat to low and pour in chicken broth, soy sauce, rice vinegar, and mirin. Stir then add the lemongrass stick. Allow to simmer on low while you prepare the rest.

5. Choose your own adventure for the dumplings:

   • Sesame bottom: Heat a 3 tablespoons of sesame oil and 2 tbsp olive oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are golden brown, about 3 minutes. Carefully pour 1/4 cup of water into the skillet, and immediately cover with a tight lid (hot oil + water = splatter and steam so be quick!!). Turn heat down to medium-low and steam for 6 more minutes. Remove the dumplings from the skillet to a plate or new parchment lined baking sheet. If you are working in batches like me, then put more oil in the pan with the new batch. Put any dumplings that are ready on the baking sheet in the oven to keep warm (usually at 180-190 degrees F).

   • Non-sesame bottom: Boil a large pot of water, add a heaping tablespoon of salt and simmer the dumplings until clear (about 5 min) and make sure to not boil until they fall apart. Heat 3 tbsp. of oil in a large saute pan. Add the dumplings without crowding the pan and cook until the bottoms are crispy and brown. If working in batches refill the pan with oil each batch.

6. If there is still oil left in the pan, sear the baby bok choy, sliced slide down for about 4 minutes or until slightly browned. Flip and sear the back side for 2-3 minutes. Cover for 1-2 minutes to steam (the moisture from the bok choy should be enough but if not you can add a tbsp of water and cover).

7. To serve: Place 1 bok choy half and 6 dumplings in a bowl (if you do not have deep bowls; start with 4 then add the rest when you have room!). Discard lemongrass and spoon the broth over the dumplings and bok choy. Savor, slurp and enjoy!