Thai Spiced Chicken Dumplings

Thai Spiced Chicken Dumplings

I invited two friends from the church cell group to our place for dinner.  As it is in the mid of winter, something should be served piping hot.   I recalled Bill’s spiced chicken dumpling soup.  It should be the best fit to the winter night.  The soup is made with coconut and lime leaves.  The chicken was succulent and soft. It was encored a few times.  All soup gone and some uncooked dumplings left.  For another quick meal, I cooked a simple soup with lemongrass, lime leaves, ginger and coriander.  Simple, yum and warm!

Dumpling
400g/13oz minced chicken
60g/2½oz canned bamboo shoots, drained and chopped
2 tsp freshly grated root ginger
1 red chilli, seeds removed, finely chopped
11g / 2 tbsp chopped coriander leaves
2 tsp fish sauce
2 tbsp. cornflour (can be slightly more)
salt and freshly ground black pepper

For the dumplings, roughly chop all the ingredients and put in a food processor to mince it.  Season with salt and freshly ground black pepper.

Use two tablespoons to shape the mixture into small elongated shaped dumplings.

Thai Spiced Chicken Dumplings2Soup
3 cups water
1 lemongrass stalk, cut into pieces and smashed
3 whole torn lime leaves
A few slices ginger
Chicken broth powder
A few bunches of coriander, including roots
Fish sauce
Salt for seasoning

Add the water and chicken broth powder to a sauce pan. Crush the lemongrass and coriander stem with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the ginger.

Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors.

Put the spiced chicken dumplings and simmer gently for around 5 minutes.

Transfer to a bowl and garnish with coriander, red chilli and sliced lime leaves

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