East West Chicken Dumpling Soup

East West Chicken Dumpling Soup

1 whole chicken
6 qtrs. chicken stock
2 carrots cut 1″
2 ribs celery cut 1″
2 yellow onion cut 1″
2 leeks cut 1″
2 cloves garlic crushed
1 thumb ginger sliced
4 lemongrass stalks
1/2 piece while cinnamon stick
2 cloves
2 bay leafs
2 star anise
Pinch chili flakes
1/4 cup fish sauce

Put all ingredients in stock pot except for fish sauce and bring to a boil. Skim the top. Reduce heat and simmer for 10 minutes. Then turn off heat and add fish sauce (*optional) if you’re adverse to fish sauce you can always just use salt. Cover and let stand for 1 hour. After an hour discard skin and bones from the pot, remove chicken and shred meat. Add the meat back to the broth.


2 cups All Purpose Flour
2 cups water (room temperature)
1 Tablespoon Salt
1 Tablespoon Black Pepper
3 Tablespoons chives sniped

Start on your dumplings by adding water to all ingredients until it forms a paste. Let the dough rest for 1 hour. Begin by scooping 1′ pieces into boiling salted water and cook for 10-15 minutes. Then remove and chill in ice bath.

Add the dumplings to the soup and garnish with cilantro, sliced scallions, and wedge of lemon.


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