Lazy Soup Dumplings

配料

Ingredients

1/2 lb Ground chicken (thigh meat preferred): Look for 85–90% lean. Or 1/2 lb Ground beef: Works well at 85/15 or 90/10. Leaner than that can dry out, so don’t overcook.

1/2 cup finely chopped chives (can swap with 3/4 cup finely chopped scallions)

2 tsp soy sauce

1 tsp sesame oil

2 cloves garlic, minced

1 tsp ginger paste/purée or minced ginger

Black pepper, to taste

1/4 cup unsalted chicken bone broth (or low-sodium/unsalted chicken broth)

4 dumpling or wonton wrappers (1 per bowl)

Optional toppings: chili oil, soy sauce, scallions, sesame seeds.

步骤

🍲 Instructions

1. Make the filling

Add the ground chicken, chives, soy sauce, sesame oil, garlic, ginger, black pepper, and chicken bone broth to a zip-top bag (my preference) or a bowl.

2. Mix

Seal the bag and massage until the mixture is well-combined. (If using a bowl, mix well with a spoon).

The filling should look juicy and slightly sticky after being mixed. If your filling ever looks dry before cooking, add a bit more broth and mix again.

3. Prep for filling

Push the filling into one corner of the bag and snip a small hole to use it like a piping bag.

4. Assemble

Pipe or spoon the filling into small heat-safe bowls or ramekins, filling each bowl about 1/3-1/2 of the way full. Gently press the filling flat.

Place one dumpling or wonton wrapper directly on top of the filling. (If using dumpling wrappers, which tend to be thicker than wonton wrappers, lightly dip them in water before placing on top.)

5. Add broth

Spoon a little extra chicken bone broth (about 1/2 tsp) over the wrapper. This keeps it soft and helps everything steam up extra juicy.

6. Steam

Place the bowls in a pot. Add water until it reaches about halfway up the sides of the bowls. Cover and steam over medium heat for 15–20 minutes, until fully cooked and juicy (see helpful note below on cook time).

7. Serve

Serve hot with toppings like chili oil, soy sauce, scallions, and sesame seeds

备注

Using frozen dumpling wrappers

If your wrappers are frozen, don’t use them straight from rock-hard frozen. Let them sit sealed in the package at room temp for 10–15 minutes until they’re cold but flexible.

Brittle and cracking? Let them rest longer.

Cold and bendy? Perfect.

Wrapper size & coverage

The wrapper doesn’t need to fully cover the filling as it’s acting like a “soft lid”, not a seal. If your wrapper is smaller, that’s okay. Just spoon a little extra broth over any exposed areas.

General rule: If your meat is 90% lean or leaner, a little extra broth in the filling helps keep everything juicy.

Cooking time

Start checking at 15 minutes. The dumplings are done when:

The filling is firm, not jiggly

There’s no pink in the center

Juices run clear

If your bowls are very full or you’re using lean meat, steam closer to 18–20 minutes. These are very forgiving, so I’d always rather slightly over-steam than under-steam.