There's nothing more comforting than a bowl of chicken and vegetable soup served with full of Asian flavours and homemade dumplings. For a vegetarian version, simply swap out the chicken bone broth for vegetable stock.
Here’s how to make a hearty and delicious soup and gluten-free dumplings from scratch.
GF dumpling dough:
2 cups gluten-free flour mix, we used Pancake mix from The Gluten Free Goodies
2 Tbsp neutral tasting vegetable oil
1/4 teaspoon fine salt
280 ml of boiling water
Vegetarian dumpling filling:
300g Tonzu original tofu
4 dried shiitake mushrooms, soaked in 500ml cold water for about few hours or overnight
1 teaspoon grated ginger
1 teaspoon grated garlic
2 Tbsp Shaoxing Wine (Chinese cooking wine)
1 Tbsp sesame oil
3 Tbsp Tamari sauce
Pinch of salt
Chicken and vegetable soup:
2x500 ml packs organic chicken bone broth
500 ml reserved liquid from soaked shiitake mushrooms
1 medium-size broccoli, cut into florets
1 large carrot (or 4 baby carrots), peeled and sliced
3 slices of ginger
5 garlic cloves, peeled
1 chilli (optional), sliced
5 stalks of spring onion, white part only
salt to taste
finely chopped spring onion
sesame oil to prevent cooked dumplings from sticking
cookie cutter 8 cm in diameter
Vegetarian dumplings filling:
Soak shiitake mushrooms in 500ml cold water for about few hours or overnight. Pluck the tender mushrooms out and squeeze out the excess water with your hands. Reserve the liquid.
Drain the tofu for at least half an hour. Drained tofu absorb more sauce and have a more rich taste. Place the block of tofu in a colander on a few layers of paper towel. Arrange a small plate and something heavy on top of it. Place the colander over bowl or pot.
Blitz shiitake mushrooms and tofu in a food processor until they are chunky crumbs, then transfer to the mixing bowl, add remaining ingredients and mix well.
In a large bowl, mix the flour mix and the salt well. Pour in the boiling water and oil and stir with a spoon to mix and also release steam and heat. As soon as the dough is cool enough to touch, knead with your hands in the bowl for about 2 minutes until the dough is stretchy, smooth, and shiny, and has pulled completely away from the sides of the bowl. Add 1 Tbsp of water, if the dough looks too dry. Wrap the dough immediately into a cling wrap to prevent further moisture loss. For the best result, let the dough to rest for about a few hours.
Cut the dough roughly into four equal parts and knead each piece to form a dough ball. Wrap the balls tightly in plastic wrap.
Lightly dust your workbench and rolling pin with flour, and have a well-floured area ready to place cut wrappers. Roll out each piece of the dough as thin as you can. Once the dough has been rolled out, cut out the dumpling wrappers using a well-floured cookie cutter 8 cm in diameter. Make sure the dough is not sticking to the countertop, dust it lightly with flour if needed. Use dumpling wrappers immediately.
Place 1 teaspoon of the filling in the middle of the wrapper. Moisten half the edge of the wrapper with water and fold the wrapper over and pinch it in the middle to seal it. Start pleating the edges towards the middle to completely seal the dumpling. Place the dumplings on a parchment paper and keep it covered until you are ready to cook them.
Bring a large pot of water to a boil. Cook dumplings in batches of about 8 until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a platter, then drizzle with sesame oil and toss gently to prevent sticking.
Chicken and vegetable soup:
In a big saucepan combine chicken stock and reserved liquid from soaked shiitake mushrooms. Add ginger, garlic, white parts of spring onion, sliced carrot and chilli. Bring to boil, cook slowly on low heat until stock is fragrant and carrot is soft (for about 10 minutes). Add broccoli and cook another 3 minutes. Season with salt and remove from the heat. Remove from the soup the ginger slices, garlic cloves and green onion stalks.
Transfer the dumplings into soup bowls, divide the soup between bowls, garnish with some chopped spring onion. Serve immediately with the chilli oil.
Recipe created by Leno Regushadze