Delicate steamed chicken and shrimp dumplings floating in a clear, aromatic broth with bok choy and mushrooms. This comforting Chinese-inspired soup brings restaurant-quality dim sum flavors to your home kitchen.
Recipe Details
Ingredients
- 300g ground chicken
- 150g raw shrimp, peeled and minced
- 1 tbsp fresh ginger, minced for filling
- 2 cloves garlic, minced for filling
- 2 tbsp soy sauce for filling
- 1 tsp sesame oil for filling
- 1 tbsp cornstarch
- 30 round wonton wrappers or shumai skins
- 1.5L chicken stock
- 2 tbsp fresh ginger, sliced for broth
- 2 cloves garlic, smashed for broth
- 3 tbsp soy sauce for broth
- 2 tbsp mirin
- 150g shiitake mushrooms, stemmed and sliced
- 300g baby bok choy, halved
- 4 green onions, sliced
- for drizzling sesame oil for serving
Instructions
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For filling, combine 300g ground chicken, 150g raw shrimp, 1 tbsp fresh ginger, 2 cloves garlic, 2 tbsp soy sauce for filling, 1 tsp sesame oil for filling, and 1 tbsp cornstarch. Mix until well combined.
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Place 1 tablespoon filling in center of each 30 round wonton wrappers or shumai skins. Gather edges up around filling, leaving top open. Squeeze gently to adhere, creating pleated cup shape.
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Line steamer with parchment. Steam dumplings for 12-15 minutes until cooked through. Set aside.
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In large pot, bring 1.5L chicken stock, 2 tbsp fresh ginger, and 2 cloves garlic to simmer. Add 3 tbsp soy sauce for broth and 2 tbsp mirin.
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Add 150g shiitake mushrooms and simmer 5 minutes until tender.
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Add steamed dumplings and 300g baby bok choy to broth. Simmer 2-3 minutes until bok choy is wilted.
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Ladle into bowls, ensuring each gets dumplings and vegetables.
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Garnish with 4 green onions and drizzle with for drizzling sesame oil for serving.
Tips
Dumpling Shaping: Don't overfill dumplings or they'll burst during steaming. The traditional shumai shape has an open top with filling visible.
Steaming Setup: If no steamer, use metal colander over pot of boiling water. Line with parchment to prevent sticking.
Broth Clarity: For clear broth, skim any foam that rises during simmering. Strain before adding final ingredients if desired.
Make-Ahead: Dumplings can be shaped and frozen on trays, then steamed directly from frozen (add 2-3 minutes cooking time).
Serving: Traditionally served with chili oil or black vinegar on the side for dipping dumplings.