Chicken Dumpling Soup

This is a fancier version of short soup. It was quite simple to make and I finally got to use some of the fresh lemongrass from my garden that was given to me by a friend.


  • 4 cups chicken stock
  • 1 stalk fresh lemongrass, bruised
  • 1 spring onion, sliced with light and dark separated
  • 12 wonton wrappers
  • 200 grams chicken meat, minced
  • 50 grams cabbage, finely diced
  • ½ Tsp grated ginger
  • 3-4 thin slices ginger
  • Salt and pepper to taste
  • 2 Tsp sesame oil

Mix together chicken, white slices from spring onions, cabbage, grated ginger and 1 tsp sesame oil in a bowl.
Get a cup of water, then lay out wrappers and place a rounded teaspoonful of filling into the centre of each wrapper. Dip your fingers in water and generously wet the edges of each wanton wrapper. Fold to form a triangle, being careful to squeeze out all the air, then take the two corners from the long edge and seal them together to form a tortellini like shape.
In a large saucepan, place the stock, 1 tsp sesame oil, ginger slices and lemongrass and bring to the boil so that the stock becomes infused with the flavours.
Turn down the heat to a gentle simmer before adding the dumplings. Cook for about 15 minutes, if you keep the stock at a low simmer they shouldn’t break. Serve garnished with the green spring onion slices.

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