Chicken Dumpling Hotpot
This warming dumpling soup is perfect for a night in!
Boil the noodles for about 6 mins or until al dente in plenty of water. Drain and cool under cold water. Place in a bowl and add 1 tablespoon of the sesame oil and toss well. Reserve.
In a large bowl, add 1 lightly beaten egg white and 1/2 teaspoon of salt to the chicken dumpling ingredients. Mix well. Form into 16 small balls. Reserve.
Put 1.25 litres of water into a wide saucepan and mix in the dashi stock. Bring to the boil. Add the dumplings, shiitake mushrooms (and their liquid), the chilli, beans, bok choy and carrots. Bring to the boil and simmer for about 8 mins or until the dumplings are cooked.
Divide the noodles into 4 bowls and add the chicken dumplings, vegetables and broth. Drizzle 1 tablespoon of the sesame oil over each portion and serve.
300 gram packet of Rice sticks
75 grams Sesame oil
3 grams Dashi powder
20 Dried shiitake mushrooms, soaked in 200ml hot water for 15 mins
1 Red chilli, thinly sliced
150 grams Green beans, stalk ends cut off
30 grams Bok choy, sliced into 8 lengthwise
200 grams Carrots, peeled and thinly sliced
For the chicken dumplings:
100 grams Chicken mince
30 grams Ginger, peeled and finely chopped 6 grams Coriander, finely chopped
2 Garlic cloves, peeled and finely chopped
30 grams Soy sauce
1 Egg, use egg white, beaten lightly
1/2 teaspoon Salt