Fall is most certainly in the air. The cookbooks and magazines that surround me are all opened to warm rich dishes that comfort and soothe. I am drawn to luxurious soups and stews, the more complex and multi-layered in flavour, the better. As such, this sumptuous soup recently materialized in my kitchen and completely wowed both my hubby and myself. Most of you know that I am crushing on Donna Hay Magazine these days and I found this recipe in Issue #75. I love the way this broth is made! A whole chicken and lots of veggies, simmered for hours, make it the epitome of wholesome, homemade chicken broth. It is the perfect base for dumplings that burst with the classic flavours of China. While they are a labour of love, they are so addictive, I’d suggest that you double them.
I will be happily sharing this post with the gang at Fiesta Friday ( Thanks to co-hosts, Julie at Hostess at Heart and Linda at Fabulous Fare Sisters ); Throwback Thursday, Foodie FriDIY, and Saucy Saturdays.
Chinese Chicken and Prawn Dumpling Soup
1-1.6 kg. chicken, rinsed and drained
1 cup Chinese cooking wine (Shaoxing)
1 cup light soya sauce
2 green onions, cut into 3-inch lengths
1 stalk celery, trimmed and chopped
100 g. ginger, peeled and sliced
1 head garlic, halved crossways
¼ cup superfine sugar
3 liters water
700 g. raw prawns, peeled and chopped
1-225 g. can water chestnuts, drained and chopped
1 tablespoon sesame oil
2 tablespoons oyster sauce
2 tablespoons chopped chives
2 tablespoons grated ginger
1 egg white
28 store bought wonton wrappers
2 cups Chinese cabbage, shredded
3 green onions, shredded
Small red chiles, sliced
Chinese black vinegar
Place the chicken, cooking wine, soy sauce, onion, celery, ginger, garlic, sugar and water in a large soup pot and bring to a boil. Reduce heat to medium and simmer for 1 ½ hours. Strain, reserving the stock and the whole chicken. Shred the chicken, discarding the skin and bones. Set aside the chicken meat and keep warm.
While the soup is cooking, combine the prawns, water chestnuts, sesame oil, oyster sauce, chives, ginger and egg white. To make the wontons, brush the edges of the wrappers with water. Place a tablespoon of the mixture in the centre of each wrapper and pinch the corners together to form a pyramid. Set aside.
Return the stock to a clean, wide saucepan over high heat. Add the dumplings. Cover with a lid and cook for 6 minutes. Divide the cabbage between the bowls. Add the shredded chicken and dumplings and ladle the stock overtop of other ingredients. Garnish with the herbs, chiles and vinegar.
Serves 4 – 6