ingredients
Dumpling soup
- 100 gramfree range chicken(minced)
- 100 gramprawn(chopped)
- 1 wholefree range chicken bone
- 1 pcegg
- 1 pcegg white
- 70 gramstarch(i use cassava)
- 1 paxdumpling skin(x25 and thinner skin is preferable)
- 2 pcsscallions(medium one)
- 1 tbspsalt
- 0.5 tbsppepper
- 0.5 tbspmushroom stock
- 1 tbspsesame oil
- 1 tbspfish sauce
- 0.5 tbspcooking wine
instructions
Making the dumpling
- mix the minced chicken, chopped prawn and starch into a bowl
- Add 2 tbsp of salt, 1 tbsp of pepper, mushroom stock, sesame oil, fish sauce and cooking wine to the mixed ingredients and mix it well.
- Add 1 tbsp of mixed ingredients to the dumpling skin. Apply a bit of white egg at the edge of the dumpling skin to make it sticky, and fold the dumpling skin into half of circle
- Boil water in a big pot of water. After the water boils, put the dumpling into the water and wait until it floats. After the dumpling floats, take it out from the water and let it rest for 10-15minutes.
Preparing the soup
- Boil a big pot of water, put the free range chicken bones into the big pot. Add 2 tbsp of salt, 1 tbsp of pepper and 1 tbsp of mushroom stocks. Cook it for an hour. You can taste the soup and add more seasoning according to your taste.
Serving
- Add the dumpling into serving bowl and pour the soup over
soup/stew
main dish
halal
delicious
japanese
home cook