This soup is typically made and eaten on the last day of the Chinese New Year. The taste and the texture of the dumplings will interest those who like a sticky chewiness.
- Portion size 10 servings
- 8 cups chicken stock
- 1 skinless boneless chicken breast
- 4 fresh shiitake mushroom caps thinly sliced
- 1 daikon radish cut in matchsticks
- 1 Chinese sweet sausage thinly sliced
- 2 Black Forest ham cut in thin strips
- 1 teaspoon soy sauce
- 1 dash sesame oil
- 1 green onion minced
- 1 1/2 cup glutinous rice flour
- 1 teaspoon salt
Dumplings: In bowl, whisk 1 cup (250 mL) of the flour with salt ; make well in centre. Pour in 1/2 cup (125 mL) boiling water; stir until soft sticky dough forms. Dust work surface lightly with some of the remaining flour. Turn out dough. Using remaining flour as necessary, knead until dough no longer sticks to hands, about 6 minutes. Cover with plastic wrap; let rest for 15 minutes.
Shape dough into level teaspoonfuls (5 mL); arrange on waxed paper?lined baking sheet. Cover with damp towel; wrap in plastic wrap and refrigerate for at least 1 hour. (Make-ahead: Refrigerate for up to 8 hours.)
Meanwhile, in Dutch oven, bring stock to boil. Add chicken; cover and simmer over medium-low heat until no longer pink inside, about 10 minutes. Remove to cutting board and let cool enough to handle; shred and return to stock in pot. Add mushrooms, radish, sausage, ham, soy sauce and sesame oil; cover and remove from heat.
Meanwhile, in large pot of boiling salted water, cook dumplings until they float to surface, about 2 minutes.
With slotted spoon, transfer 3 to 5 dumplings to each soup or noodle bowl. Divide chicken mixture and green onion among bowls. Ladle stock over top.
Nutritional facts <b>Per serving:</b> about
- Sodium 1057 mg
- Protein 11 g
- Calories 163.0
- Total fat 3 g
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 21 g
- Iron 6.0
- Folate 5.0
- Calcium 1.0
- Vitamin C 3.0