I had a serious craving for dumplings but didn’t feel like buying them pre-made. I decided to improvise a recipe for dumplings with a chicken green onion filling. I also made an easy spicy beef miso soup with ramen noodles. I look forward to seeing your recommendations for alterations!
*Makes about 30 dumplings.
- Wonton wrappers
- 1lb ground chicken
- 1 clove garlic
- 1 large shiitake mushroom
- 2 tsp fresh grated ginger
- 1/4 cup green onion
- 1 tsp red chilli paste
- 1/4 tbsp chilli flakes
- 1 tbsp soy sauce
- 1 egg
- 4 tbsp miso paste
- 1 clove garlic
- 2 tsp soy sauce
- 2 tbsp red chilli paste
- 2 cups water
- 2 cups homemade beef broth
- 1 tsp sugar
- 1 1/2 tsp fresh grated ginger
- 4 cabbage leaves, sliced
- 3 whole shredded carrots
- 2 hard boiled eggs
- Ramen noodles for two
- Handful of bean sprouts (optional)
- Blend all ingredients together in a large bowl.
- Scoop about 1 1/2 teaspoons of the mixture on the centre of a wonton wrapper.
- Wet the wrapper edges with a little water, bring opposite corners together and pinch.
- Steam half of the batch for 5 to 7 minutes or until cooked through.
- Fry the other half of the batch for about 5 minutes, until wrapper is golden and the edges are starting to brown.
- Serve with a mix of soy sauce, sesame oil and red pepper paste.
* Serves two but recipe can easily be altered. Simply add more water, broth and play around with the ingredients to taste.
- Heat up a tablespoon of olive oil and throw in minced garlic clove.
- Add water and beef broth to a boil, bring to a boil.
- Add miso paste and stir.
- Add soy sauce, grated ginger, sugar, red chilli paste and let simmer for 10 minutes.
- While the soup simmers, steam your sliced cabbage.
- Add noodles to the broth and continue simmering until noodles are cooked through.
- Serve with steamed cabbage, shredded carrots, sliced hard boiled eggs and sprouts.