Chicken Dumpling Soup, Japanese-Style

This dish makes a tasty and filling soup for a lunch, or it can be expanded into a rich dinner meal if you serve it over rice or noodles.  In the picture of the soup below, the mushrooms are enoki, and the bowl includes a small amount of rice vermicilli.

Tasty and filling chicken dumpling soup

Tasty and filling chicken dumpling soup

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This dish cooks very quickly so you should prepare the three separate elements of the soup in advance:

  1. The broth
  2. The dumplings
  3. The vegetables

Creating the Broth

  • 4 cups chicken stock
  • ¼ cup soy sauce made without wheat
  • 1 ½ tbsp. sherry, mirin, or sake

Mix together stock, soy sauce, and sherry, mirin, or sake into large pot. 

Preparing the chicken dumplings

  • 1 lb. chicken breast, either ground or skinned, boned, and coarsely chopped
  • 1 tsp. minced ginger
  • 1 tbsp. miso (for helpful information about this ingredient, click here)
  • ¼ cup liquid egg substitute
  • ¼ chopped scallions

Place chicken, ginger, miso, egg substitute, and scallions in a food processor bowl.  Mix until the mixture becomes a coarse paste.  Form dumplings by gently rolling chicken mixture in cupped hands to create 20-24 dumplings, approximately 1” in diameter.

 Chopping the vegetables

  • 1 bunch scallions, sliced at an angle
  • ½ lb. daikon, cut into sticks approximately 1/4 inch thick
  • 2 cups mushroom, cut into chunks
  • 1 cup bok choy, sliced

Cooking Directions 

  1. Bring broth to a boil and then reduce to a lively simmer.
  2. Drop 6-8 dumplings (depends on size of your pot) into the simmering broth. 
  3. When dumplings pop up to the surface they are cooked (approximately 3 minutes). 
  4. Remove to a plate with a slotted spoon.
  5. Continue dropping, cooking, and removing dumplings until you have used up all of the meat mixture. 
  6. Leave dumplings on the plate.
  7. Add vegetables to broth and bring to a boil.  Then reduce to a simmer and cook for 5 minutes.
  8. Return chicken dumplings to broth.

For Weight Watchers: Points depend on how many dumplings you make and eat. Here’s the best way to calculate your points.

  • Each ounce of chicken is worth 1 point. 
  • 1 lb. of chicken is 16 points. 
  • If you make 24 dumplings, each dumpling is worth roughly .75 points. # 
  • If you eat 6 dumplings for a serving, then that serving is worth 4.5 points in both the Points plan and the PointsPlus plan.
  • Remember to count in the rice or noodles if you include either of them.

#Why “roughly?” Because the actual point count is .666 which is difficult to work with when adding up points for the day.  I’ve rounded each dumpling up to .75 points to make for easier counting and also to cover the points in the egg substitute, miso, and sherry which are spread throughout the dish. 

(Adapted from “Sumo Wrestler Hot Pot” in Japanese Hot Pots by Tadashi Ono and Harris Salat and “Japanese Chicken Soup” in Ontario Chicken: Food for Living by Chicken Farmers of Ontario.)

 

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