rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox posting in [community profile] subtlehouse
Note: This recipe is designed for frozen chicken dumplings from Vanessa's. It's not guaranteed to work with any other kind of dumpling.

Note: By the end of cooking, the dumpling wrappers will kind of be falling apart. There are nicer techniques for boiling dumplings without this happening, but the point of this soup is to be fast, easy, and filling, so look elsewhere for those.

Note: This makes enough soup for one person.

Ingredients

8 frozen chicken dumplings from Vanessa's
1.5 c unsalted chicken broth
1 cubic cm (approx.) peeled fresh or thawed ginger
1 Tbsp (approx.) pure sesame oil
2 drops Gravy Master or 1 splash soy sauce

Equipment

Small nonstick pot with lid
Slotted wooden spoon
Sharp knife and cutting board
Soup spoon
Microwave (if thawing frozen ginger)
Stove (1 burner)
Bowl
Tray

Instructions

0) Mise en place. Gather your ingredients and tools. If the ginger is frozen, nuke for 10 seconds to thaw (you may get fun light effects and scorching). Chop the ginger up into a dozen or so smaller pieces of ginger; the shape doesn't matter.

1) Combine ingredients. Pour enough sesame oil into the pot to lightly coat the bottom. Arrange the dumplings in the bottom of the pot, seams upward. Pour in the broth; it will mostly cover the dumplings, with the seams sticking upward like shark fins. Add the ginger. Pour two drops (seriously, just two) of Gravy Master or a splash of soy sauce into the soup spoon and stir it in--DO NOT pour it directly into the pot or you will put in way too much and everyone will be sad. Set the spoon aside for later use eating the soup.

2) Cook. Cover the pot and heat over the highest flame that won't lick around the sides of the pot. When the broth comes to a full boil, set a timer for 5 minutes, and continue to boil with the lid on. You'll have to reduce the heat as the dumplings thaw, but keep it as high as possible without letting the pot boil over. The dumplings will swell and emerge from the broth; if any float entirely on top, stir them back in. The steam will cook them too but it's best for them to be at least partially submerged. After 5 minutes, flip them fin-down and boil another 5 minutes.

3) Serve. When the dumplings have boiled for a total of 10 minutes, the soup is ready to eat. Turn off the heat. Put the bowl on a tray. Use the slotted spoon to move the dumplings into the bowl and then pour in the broth. Let cool briefly and eat immediately.
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