Home Cooks > Recipes > Chicken Mushroom Dumpling and Noodle Soup
For the dumplings:
2lbs skinless, boneless chicken thighs*
8 ounces crimini mushrooms, scrubbed and chopped
4 ounces beech mushrooms
3 tablespoons Kikkoman Soy Sauce
4 garlic cloves
1 inch piece fresh ginger
1 teaspoon Kikkoman Sesame Oil
1 teaspoon Kikkoman Rice Vinegar
1 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 scallions, chopped
1 package round dumpling wrappers
For the soup:
6 cups chicken stock
1/4 cup Kikkoman Soy Sauce
2 teaspoons Kikkoman Sesame Oil
2 teaspoons white pepper
1 teaspoon kosher salt
6 ounces fresh Shanghai, Wonton or Longevity noodles, cooked*
1 scallion, chopped
1/4 pound enoki mushroom
1 small bunch Asian greens, such as Chinese broccoli or baby bok choy
- Cut the chicken thighs into 1 inch pieces and add to your food processor in two parts. Pulse about 10 times, until the chicken is ground up and add to a large bowl.
- Clean out the food processor bowl and chop up the mushrooms, garlic and ginger and add to the bowl with the chicken.
- Pour in the soy sauce, sesame oil, rice wine vinegar, white pepper, salt and scallions and mix well to combine.
- Place about 1/2 tablespoon of filling int the center of a dumpling wrapper, wet one side of the wrapper with water using your finger and then seal closed. Transfer to a parchment lined baking sheet. Continue until all the dumplings have been filled. There may be some filling left over and you can use it to mix some meatballs together to add to your soup.
- The dumplings can be made ahead and frozen for later use or stored in your refrigerator if using within a day.
- If enjoying on their own, place the dumplings in a steamer and steam for about 10 minutes until the wrapper is translucent and the filling cooked through.
- To make the soup:
Add the stock to a large stock pot and stir in the soy sauce, sesame oil, white pepper and salt. Bring to a simmer
- In a separate pot bring the water to boil and cook the noodles according to the package directions, drain and rinse with water. Set aside.
- Bring a second pot of water to boil and cook your greens for about 1-2 minutes. Transfer them to your soup and continue to cook until tender - about another 10 minutes. This will take any bitterness out of the greens. At this time you can also add the dumplings to the soup to cook.
- Gently lower them in - I suggest about 3 per bowl and simmer for 5-7 minutes.
- To serve: Ladle the soup, dumplings and greens in a large bowl and add a portion of the noodles. Finish with some enoki mushrooms and chopped scallions.
If you don't want to grind the chicken yourself, you can easily sub in ground chicken breast.
Soup noodles can easily be found at your Asian market. If you can't find fresh noodles, dried will do. Be sure to cook them separate from the the soup and add them in when you're ready to eat otherwise the noodles will become gummy.