Dumpling Soup with Chicken

There is something deeply comforting about a bowl of dumpling soup — the way the tender parcels of seasoned chicken bob gently in a golden, fragrant broth, the steam rising with the warm promise of a satisfying meal. This Dumpling Soup with Chicken Broth and Scallions is exactly that kind of dish: an Asian-inspired comfort food that brings together handmade dumplings filled with ground chicken, ginger, garlic, and a hint of sesame, all nestled in a rich, savory broth finished with fresh scallions. Whether you are cooking for family on a cold evening or simply craving something nourishing and homemade, this recipe delivers warmth in every spoonful.

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The beauty of this recipe lies in its simplicity and the care that goes into each step. The dumpling dough comes together with just flour, water, and salt, then rests so it becomes pliable and easy to roll. The filling — a blend of ground chicken, soy sauce, sesame oil, minced garlic, fresh ginger, scallions, and grated carrot — is seasoned just enough to let the natural flavors shine through. Once the dumplings are boiled to perfection and the broth is simmering with its aromatic additions, the two come together in a bowl that feels both elegant and deeply homely.

Ingredients

• For the Dumplings:
• 200 g all-purpose flour
• 100 ml water
• 1/2 tsp salt
• 200 g ground chicken
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 2 scallions, finely chopped
• 1 small carrot, finely grated
• 1/4 tsp white pepper
• For the Soup:
• 1 L chicken broth (preferably low sodium)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 scallions, sliced thinly
• 100 g baby spinach (optional)
• Salt and pepper, to taste

Instructions

1. Prepare the Dumpling Dough

In a bowl, mix the all-purpose flour and salt. Gradually add water, stirring until a dough forms. Knead for 5 minutes until smooth. Cover and let rest for 15 minutes.

2. Make the Filling

In another bowl, combine ground chicken, soy sauce, sesame oil, minced garlic, ginger, chopped scallions, grated carrot, and white pepper. Mix well.

3. Assemble the Dumplings

Divide the dough into small balls (about 20). Roll each into a thin circle (about 7 cm diameter). Place 1 heaping teaspoon of filling in the center. Fold and pinch the edges to seal.

4. Cook the Dumplings

Bring a large pot of water to a gentle boil. Add dumplings in batches; cook for 4–5 minutes until they float. Remove with a slotted spoon and set aside.

5. Prepare the Soup

In a separate pot, bring chicken broth to a simmer. Stir in soy sauce and sesame oil. Add baby spinach (if using) and sliced scallions.

6. Assemble the Soup

Add cooked dumplings to the simmering broth. Cook together for 2 minutes to warm through. Taste and adjust seasoning with salt and pepper.

7. Serve

Serve hot, garnished with extra scallions.

Zusatztipps für die Zubereitung

Damit die Teigtaschen besonders gut gelingen, empfiehlt es sich, den Teig nach dem Kneten wirklich mindestens 15 Minuten ruhen zu lassen — so lässt er sich leichter ausrollen und reißt nicht. Beim Füllen der Teigtaschen darauf achten, nicht zu viel Füllung zu verwenden, da sich sonst die Ränder schwerer versiegeln lassen. Die Ränder fest andrücken oder mit einer leichten Falttechnik verschließen, um sicherzustellen, dass die Füllung beim Kochen im Inneren bleibt. Die Brühe sollte nur sanft köcheln — ein zu starkes Kochen kann die Teigtaschen auseinanderfallen lassen.

Varianten und Anpassungen

Dieses Rezept lässt sich auf vielfältige Weise anpassen: Wer kein Hühnerfleisch verwenden möchte, kann gehacktes Schweinefleisch oder Tofu als Füllung verwenden — beides passt hervorragend zu den würzigen Aromen aus Sojasoße, Sesamöl und Ingwer. Für eine vegane Variante einfach Tofu als Füllung und eine Gemüsebrühe anstelle der Hühnerbrühe verwenden. Wer es schärfer mag, kann der Suppe beim Servieren einige Tropfen Chiliöl hinzufügen. Der Babyspinat ist optional, verleiht der Suppe aber eine schöne Farbe und zusätzliche Nährstoffe.

Serviervorschläge

Diese Teigtaschensuppe schmeckt am besten frisch zubereitet und heiß serviert — direkt aus dem Topf in tiefe Suppenschüsseln gefüllt und großzügig mit frischen Frühlingszwiebeln bestreut. Als Beilage passen gedämpfte Blattgemüse wie Pak Choi oder Brokkoli besonders gut dazu und machen die Mahlzeit noch vollständiger. Ein kleines Schälchen mit Sojasoße und ein paar Tropfen Sesamöl zum Dippen der Teigtaschen runden das Erlebnis ab. Für besondere Anlässe lässt sich die Suppe auch mit einem Spritzer frisch gepresstem Limettensaft verfeinern.

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This Dumpling Soup with Chicken Broth and Scallions is more than just a recipe — it is an invitation to slow down, gather around the table, and enjoy something made with care. With its tender handmade dumplings, deeply savory broth, and the fresh brightness of sliced scallions, every bowl is a reminder of how simple ingredients, thoughtfully combined, can create something truly special. We hope this dish brings as much comfort to your table as it does to ours. Enjoy every warm, nourishing spoonful.

Recipe FAQs

→ How do I make the dumpling dough tender?

Use all-purpose flour with sufficient water and knead the dough until smooth. Let it rest covered for 15 minutes to relax the gluten, resulting in a tender texture.

→ What can I use as alternative fillings?

You can substitute ground chicken with minced pork or tofu to vary flavors and textures while keeping the dumplings moist and flavorful.

→ How do I prevent dumplings from sticking during cooking?

Cook dumplings in gently boiling water in batches and stir occasionally to prevent sticking. Remove once they float to the surface.

→ What enhances the broth's flavor?

A combination of soy sauce, sesame oil, and fresh scallions elevates the savory chicken broth, adding aromatic and umami notes.

→ Can I add vegetables to this soup?

Yes, adding baby spinach or finely grated carrots adds color, nutrition, and freshness to the soup.