The Perfect Fluffy Dumplings For Your Chicken Soup

Chicken soup dumplings are a comforting and delicious classic. Fluffy dough pockets filled with savory chicken and vegetables, bobbing in a rich chicken broth – it’s a meal that warms the soul. But achieving perfect dumplings can be tricky. Fear not! This guide will walk you through everything you need to know, from making the dough to the secrets of getting those dumplings perfectly plump and cooked through.

Why You’ll Love This Recipe

There are many reasons to love this recipe:

Easy to Follow: We’ve broken down the process into clear steps, making it achievable for cooks of all skill levels.

Customizable: Feel free to experiment with different fillings! Add chopped mushrooms, diced carrots, or even a sprinkle of fresh herbs.

Freezes Well: Make a double batch and freeze the uncooked dumplings for a quick and easy weeknight meal.

Hearty and Comforting: Perfect for a chilly day or when you’re feeling under the weather.

Ingredients

For the Dough:

2 cups all-purpose flour, plus extra for dusting

1 teaspoon baking powder

½ teaspoon salt

¾ cup warm water (around 100°F)

1 tablespoon vegetable oil

For the Filling:

1 pound ground chicken

½ cup finely chopped onion

2 cloves garlic, minced

½ cup finely chopped celery

½ cup chopped carrots

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon grated ginger

½ teaspoon black pepper

1 teaspoon cornstarch

2 tablespoons chopped fresh cilantro (optional)

For the Chicken Soup:

8 cups chicken broth

2 carrots, peeled and sliced

2 celery stalks, sliced

1 onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and black pepper to taste

Instructions

Making the Dough:

1. In a large bowl, whisk together flour, baking powder, and salt.
2. Create a well in the center of the dry ingredients.
3. In a separate bowl, combine warm water and vegetable oil.
4. Slowly pour the wet ingredients into the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
6. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.

Making the Filling:

1. Heat a large skillet over medium heat. Add a drizzle of vegetable oil.
2. Sauté the onion and celery for 3-4 minutes, or until softened.
3. Add the ground chicken and cook, breaking it up with a spoon, until browned throughout.
4. Stir in the garlic, ginger, soy sauce, oyster sauce (if using), and black pepper. Cook for another minute.
5. Remove the pan from heat and stir in the cornstarch and chopped cilantro (if using). Let the filling cool slightly.

Assembling the Dumplings:

1. On a lightly floured surface, roll out the dough to a thin sheet, about 1/8-inch thick.
2. Use a 3-inch round cookie cutter to cut out circles of dough. (If you don’t have a cookie cutter, you can use a drinking glass or the rim of a cup.)
3. Place a spoonful of filling in the center of each dough circle.
4. Moisten the edges of the dough with a little water.
5. Pinch the edges together to form a half-moon shape, making sure to seal tightly.
6. Repeat with remaining dough and filling.

Cooking the Chicken Soup:

1. In a large pot, bring chicken broth to a simmer.
2. Add the carrots, celery, and onion. Simmer for 10 minutes, or until slightly tender.
3. Gently drop the dumplings into the simmering broth.
4. Increase heat to medium-high and bring to a boil.
5. Reduce heat to low, cover the pot, and simmer for 10-12 minutes, or until the dumplings are cooked through and float to the surface.
6. Season the soup with salt and black pepper to taste.

Serving:

1. Ladle the chicken soup and dumplings into bowls.
2. Garnish with chopped fresh parsley or cilantro (optional).
3. Serve hot and enjoy!

Nutrition Facts (per serving)