Vietnamese-Style Chicken Soup with Dumplings - ★Cooking Recipes★

This hearty soup packs a lot of Asian flair courtesy of Thai basil, lemongrass, ginger and star anise.
Directions for: Vietnamese-Style Chicken Soup with Dumplings

Ingredients

Soup

6 cups (1.5 L) water

2 lb(s) (900 g) chicken bones

2 Tbsp (30 mL) fish sauce

2 shallots, peeled and thinly sliced

5 cloves

5 star anise

1 piece ginger, about 1-inch (2.5 cm), peeled and sliced

2 cloves garlic, peeled and crushed

1 piece lemongrass, about 6 inches (15 cm)

3 sprigs Thai basil

2 Tbsp (30 mL) sugar

1 tsp (5 mL) salt

Dumplings

1 Tbsp (15 mL) grapeseed oil

1 clove garlic

1 Tbsp (15 mL) ginger

1 green onion, minced

8 oz (226 g) ground chicken

tsp (2.5 mL) salt

1 Tbsp (15 mL) mint, finely chopped

1 Tbsp (15 mL) cilantro, finely chopped

12 wonton wrappers

Garnish

1 tsp grapeseed oil

10 medium shiitake mushrooms, sliced

1 medium bok choy, thinly sliced

lime, quartered

cup cilantro, leaves picked

Directions

Soup

1. Place all ingredients in a pressure cooker. Cook according to instructions for 20- 30 minutes.

2. Strain soup and keep warm for assembly.

Dumplings

1. In a saut pan, add oil over medium heat and cook the garlic, ginger, green onion until soft, about 3-5 minutes.

2. Add the chicken and salt and cook through, about 7-10 minutes.

3. Fold in herbs.

4. Place a small dollop of meat mixture into the centre of the wonton wrappers. Brush edges of wrappers with water and seal tightly into a 'parcel' by gathering the wrapper at the top and twisting it.

Garnish

1. In a medium pot, add oil on medium low heat. Add shiitakes and bok choy, cook for 6-10 minutes, or until mushrooms have softened.

2. Add dumplings.

3. Pour strained stock over dumplings and cook for about 5-8 minutes.

4. Serve with a wedge of lime and cilantro leaves.

See more: Asian, Chicken, Comfort Food, Herbs, Lunch, Main, Mushrooms, Soup, Vegetables