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CHICKEN DUMPLINGS IN KOMBU SOUP
Dumplings Ground chicken 2 packages Nagaimo grated 1 cup (*click to see what it is on my blog) Sake or white wine 3 tbsp Soy Sauce 3 tbsp Salt 1 tsp Ginger grated 1 tbsp Green onions chopped 1 bundle Shiitake mushrooms sliced 5 Sesame oil 1tsp Potato starch 2 tbsp Soup Water 5 cups Kombu seaweed 3, each about 4 inches Dried Shiitake mushrooms Ginger with skin 3 slices Sake 2 tbsp Soy Sauce3 tbsp Sugar 2 tbsp Salt 1 tsp Daikon radish *No peanuts, tree nuts, milk, eggs, wheat |
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1. Make the soup base. Combine water, kombu, and shiitake mushrooms and leave it about 2 hours.
2. Slice the Daikon radish. To make them same length, cut it to cylinders, let them stand up and slice, and lay them flat and slice them into stick-like shapes.
3. Add the ginger slices and heat the soup. Add soy sauce, sake, and sugar. Remove kombu just before water reaches its boiling point, followed by dried shiitake mushrooms and sliced gingers.
4. Add daikon radish and heat in medium about 4 minutes.
5. Mix all dumpling ingredients, adding potato starch last. Mix well with hand. Wash hands thoroughly for Nagaimo can irritate your skin.
6. Spoon the dumpling mixture to the soup and let them cook about 3 minutes, completely heated.
* If you need to re-heat this recipe, use microwave or cook in very low heat. Soup will get very salty if you re-heat in high heat.
Nagaimo is the only potato which is edible in raw state.
It is extremely starchy when grated, and can act like an egg when mixed with ground chicken, providing melting-like sensation.
Holding raw nagaimo without skin can irritate your skin so please wash your hand with soap after touching it.
Were you able to use all of the dumpling mixture?
If not, here is how you can transform it and enjoy.
Chicken Melting Patty
2. Slice the Daikon radish. To make them same length, cut it to cylinders, let them stand up and slice, and lay them flat and slice them into stick-like shapes.
3. Add the ginger slices and heat the soup. Add soy sauce, sake, and sugar. Remove kombu just before water reaches its boiling point, followed by dried shiitake mushrooms and sliced gingers.
4. Add daikon radish and heat in medium about 4 minutes.
5. Mix all dumpling ingredients, adding potato starch last. Mix well with hand. Wash hands thoroughly for Nagaimo can irritate your skin.
6. Spoon the dumpling mixture to the soup and let them cook about 3 minutes, completely heated.
* If you need to re-heat this recipe, use microwave or cook in very low heat. Soup will get very salty if you re-heat in high heat.
Nagaimo is the only potato which is edible in raw state.
It is extremely starchy when grated, and can act like an egg when mixed with ground chicken, providing melting-like sensation.
Holding raw nagaimo without skin can irritate your skin so please wash your hand with soap after touching it.
Were you able to use all of the dumpling mixture?
If not, here is how you can transform it and enjoy.
Chicken Melting Patty
