Dumpling Soup 水饺汤

Chinese dumpling in soup is simply delicious and I will surely go for it if I happen to dine in the "Wan tan mee" stalks or Chinese restaurant. They will normally cook it with soup or deep fry it and serve with dipping sauce. Like what I have done on the previous post ... Fried Dumpling.

The ingredients in the dumpling or the soup is very important to make the dumpling appealing and flavorful. I bet most of the Chinese will surely loves it to bits...

Dumpling Ingredients:
150gm Chicken fillets, minced
300gm Prawns, removed shell & vein, minced
3 pcs Water Chestnut, chopped
Handful of Spinach, chopped

Seasonings:
5 tbsp Light soya sauce
1 tsp Sesame oil
2 tsp White Pepper
1 tbsp ShioXing Rice Wine

Soup Ingredients:
Leftover fish bones
One handful Anchovies
1 big Yellow onion
1 stalk celery
1 carrot
2 slices Ginger
HKG Baby Choy Sam

1 packet Dumpling skin (水饺皮)

Methods:
1. Mix dumpling ingredients with seasonings. Marinate in the fridge for 2 hours or longer.
2. Boil 1 liter of water in a pot. Add in soup ingredients except HKG Baby Choy Sam.
3. Boil for 1 hour in slow fire till soup become concentrate.
4. Drained ingredients, retain the soup and set aside.
5. Put 1 tbsp of batter on the dumpling skin. Fold into half & close the top end.
6. You may get approximately 20 - 25 dumplings.
7. Heat up soup, put in the amount of dumplings that you want to consume at that moment.
8. Bring to boil for about 6-8 mins. Add in baby choy sam. Once the choy sam is cooked. Off fire.
9. Dish up and serve immediately with rice or noodles. Or on its own.