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Chicken & Mushroom Dumplings with Steamed Bok Choy

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Chicken & Mushroom Dumplings with Steamed Bok Choy

Aimee Herring

1 hr 10 mins total
45 mins prep

Recipe Filed Under
Chicken, Vegetable, Asian, Healthy, Soup

Provided By: Gail Simmons

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Ingredients

Serves:

For the Dumplings:

10 ounces ground chicken

6 medium dried shiitake mushrooms

2 teaspoons minced ginger

2 tablespoons minced cilantro

2 tablespoons low-sodium soy sauce

2 teaspoons corn starch

1/4 teaspoon kosher salt

24 egg roll wrappers

For the Soup:

8 cups low sodium chicken broth

3 tablespoons low-sodium soy sauce

2 inch piece of fresh ginger, peeled and smashed

2 tablespoons toasted sesame oil

2 teaspoons kosher salt

4 baby bok choy, washed and quartered

4 scallion, finely scliced

Directions

To reconstitute the shiitakes, pour boiling water over the mushrooms and let sit for 10 minutes. Squeeze excess moisture and then dice. Combine ground chicken, diced mushrooms, ginger, cilantro, soy, corn starch and kosher salt in a mixing bowl.

Using a 3-inch circle cookie cutter, punch out approximately 24 x 3-inch rounds from the egg roll wrappers. Place a heaping teaspoon of filling in the middle of each round. Dip your finger into water and lightly wet the edges of the wrapper. Fold each wrapper in half, making sure to push out any excess air and pinch the edges to seal the dumpling.

To make the soup, simmer chicken stock, soy, sesame oil and ginger for 10-12 minutes. Bring the soup to a boil and add dumplings. Reduce heat to medium and simmer 5 minutes, add bok choy and continue to simmer for an additional 2-3 minutes until dumplings are cooked through and the bok choy is tender. Serve in bowls garnish with chopped scallions.