CHINESE CHICKEN DUMPLING SOUP RECIPES

Steps:

• Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
• Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
• Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
• Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
• Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
• Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
• Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

Steps:

• In a 5- to 6-quart pan, add chicken broth, ginger, garlic, rice vinegar, and soy sauce. Bring to a boil over high heat.
• Add potstickers or won tons and simmer, uncovered, until hot in center (cut to test), 6 to 8 minutes.
• Add sliced green onion.
• Serve in bowls and add Asian (toasted) sesame oil to taste.