Asian Broth with Chicken and Mushroom Dumplings – Recipe

I have nevr really been a dumpling soup kinda gal, pan fried was more my jam. But when I was sent this recipe along with the ingredients this week I was keen to give it a whirl. I wasn’t expecting it to blow my mind like it did, it was the most amazing thing I have cooked in a while. It seriously was delicious and the amount of requests I had to share the recipe were insane. So here it is, perfect for these cold winter nights!

Asian Broth with chicken and mushroom dumplings


  • 2 Tbsp oil
  • 200g White Sliced ‘Soup’ Mushrooms, diced
  • 200g Chicken mince
  • 2 Tbsp ginger, grated
  • 2 garlic cloves, grated
  • 2 spring onions, finely sliced (remove and reserve the last 10cm of the green ends for garnish first)
  • 1 red chili, finely diced
  • 1 Tbsp soy sauce
  • 1 Tbsp Oyster Sauce
  • 1 egg white
  • Salt and pepper
  • 1 Packet Dumpling wrappers (approx. 50)
  • Broth
  • 9 cups chicken stock
  • 1 ½ cups rice wine
  • 10cm ginger, peeled and finely sliced
  • Reserved green spring onion ends, finely sliced lengthways and curled in a bowl of water and ice


    1. Heat oil and sauté mushrooms. Mix with remaining filling ingredients.
    2. Lay out dumpling wrappers on a clean work surface and place a heaped teaspoon of filling in the centre of each.
    3. Brush the edges of wrappers with water and fold in half pressing edges to seal.
    4. Place stock, rice wine and ginger in a pot and bring to the boil, then simmer for 3 minutes.
    5. Add 30 dumplings and simmer for a further 5 minutes.
    6. Serve in hot bowls garnished with spring onion curls.

Tip: the leftover dumplings can be frozen on trays then places in freezer bags to use later.

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