Dairy-free | Sugar-free | Gluten-free | Grain-free
Helpful hints & tips
- 100 g (3.5 oz) skinless chicken breast, roughly chopped
- ½ Tbsp roughly chopped coriander, including stalks
- ½ Tbsp roughly chopped continental (flat leaf) parsley
- 1 tsp finely chopped chives
- 1 tsp minced garlic
- ½ tsp minced ginger
- ½ tsp five spice powder
- Pinch coriander powder
- ½ tsp Himalayan salt
- Pinch freshly ground black pepper
- 1 tsp low sodium tamari
- 400 ml Kombu Water
- ½ tsp fresh ginger, minced
- 2 tbsp low sodium tamari
- 200 g small bok choy, washed under running water
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped coriander (cilantro) leaves
- Make the dumplings by adding all the dumpling ingredients to a food processor and process for 10-15 seconds or until the chicken is in small pieces and the ingredients are well blended. Don’t let the meat get too fine, or your dumplings will come out hard.
- Using a set of scales, measure the dumpling mixture into 23-25 gram balls and let them sit on a piece of non-stick baking paper. You can simplify this task by having a small bowl of cold water next to where you are working. Dip your fingers into the water each time you portion and roll a dumpling.
- Heat the Kombu Water and ginger in a medium sized pot on medium to high temperature until it comes gently to a simmer. Add the tamari and taste for flavour. The broth should be light and refreshing. Add salt and pepper to taste.
- Drop the chicken dumplings into the pot and allow them to cook through for 5 minutes from raw or if already steamed, heat for a couple of minutes.
- When just about ready to serve, add the bok choy and allow to cook for 1 minute so that the vegetables are just cooked through and still a bright green colour.
- Serve the dish by adding the bok choy to the bottom of a deep bowl along with the dumplings and pour the soup over top. Sprinkle with the chives and coriander and serve!
Sounds great. I love Asain soups with lots of herbs
Kathy Smith February 26, 2023