Chicken Soup Dumplings | NBC New York
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Chicken Soup Dumplings

Updated 1:11 PM EDT, Wed, Feb 24, 2010

From Chef Lon Symensma of Buddakan NYC

1 lb. Ground Chicken, white and dark meat                         
½ Shallot, minced                                                              
½ tsp. Ginger, minced                                                      
1 Scallion, sliced                                                                
1 tsp.Cilantro, chopped                                                               
1 Egg White                                                                        
2 Tbl. Heavy Cream                                                                      
2 Tbl. Oyster Sauce                                                                       
Pinch White Pepper, ground                                         
Pinch Sugar                                                                         
¼ tsp. Cornstarch                                                              
½ Tbl. Salt                                                                            

Method: Combine all ingredients and compress firmly into the bottom of a bowl.

3 c. Bread Flour                                                     
¼ c. Water                                                                                       
1 Tbl. Heavy Cream                                                                      
½ tsp. Salt                                                                                        

Method: Mix dry ingredients together and gradually add in the water and finish with the cream.  Mix in a Kitchen Aid mixer for 5 minutes. Remove from Kitchen Aid, wrap in plastic and let rest for one hour.

½ c. Soy Sauce
½ c.Rice Vinegar
1/3 c. Water
1/3 c. Sugar
5 Leaves of Clear Gelatin (can be purchased at any Whole Foods Market)

Method: Combine first four ingredients in sauce pan and bring to a simmer over medium heat. Soak gelatin in cold water for one minute.  Remove gelatin from cold water and dissolve in simmering liquid.  Remove sauce pan from heat and pour into a rimmed sheet pan.  Refrigerate for one hour.  Cut into ½ inch cubes.

Assembly: Roll ½ oz of dough into a 3 inch circle.  Fill with ½ oz of chicken filling and 1 “soup” cube.  Pinch and twist dough edges together to form dumpling.  Steam in bamboo steamer for seven minutes. 

First Published: Feb 11, 2010 4:52 PM EDT

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