Dumplings come from Chinese cuisine with a lots of of variations. Generally, this dish is prepared with all purpose flour but some time I use rice flour to make my cooking little different. Whenever, I make healthy chicken soup with lots of vegetables specially with beetroot, I add dumplings in my soup to add more taste. Chicken juice makes dumpling soft and if you add some flavor in the dish, it can be a best dinner meal. Follow my steps to cook chicken soup with dumplings. This dish is not much spicy since it does not contain strong aromatic spices.
PREPARATION TIME – 15 MINUTES
COOKING TIME- 30 MINUTES
SERVE FOR 4 PERSONS
Chicken pieces medium size - 300 gm
Chopped carrot - 1 large cup
Chunked white potatoes - 1 large cup
Chunk of sweet potatoes - 1 large cups
Finely chopped beetroot - half cup
Red onion chopped - 1 large cup
Fennel leaves or fennel powder - 1 tsp
Butter - 2 tsp
Salt to taste
Black pepper powder - 1 tsp
Rice flour - 1 large cup
Milk - half cup
Baking soda - 1 tsp
Cooking oil - 2 tbsp
Salt to taste
Water - half litre
Take a mixing bowl, add rice flour, mix together with baking soda, 1 tsp salt and cooking oil, slowly pour milk, you can add water if required, mix gradually.
Knead well, no need to make a perfect dough rather little sticky dough would be ideal for this recipe.
Now keep the dough aside to rest for sometimes.
Heat butter in a saucepan , when the bubbles come out, add chopped onion, no need to fry, wait until a light pinkish color appears.
Add chicken pieces, seasoning with salt and pepper.
Add all vegetables one by one, mix well.
Now add half litter water, cover the pan and cook for 10 minutes in low heat.
Uncover the pan, check up the tenderness of chicken pieces, if chicken pieces are almost soft to bite and potatoes are cooked almost at that time add dumplings into the soup.
Take one spoonful of dough, slowly drop into the broth, you can make 15 to 20 dumplings with your dough.
Cover the pan again and let dumplings cook about 5 to 10 minutes, use a fork to check either the dumplings are cooked or not, if the dumplings are firm inside, the fork can be penetrated easily as there will be no stickiness.
Add fennel leaves or powder into the broth to give a great and mild aroma to the soup.
Serve hot, it is a one pot meal, must try at dinner.
Posted by Tapashi Dey
Food Writer & Blogger
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