Hearty Chicken Shrimp And Scallop Dumpling Soup - |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This dish makes a low sodium, low fat tortellini type with an asian seafood flair. It goes beyond simple flavors. It's great with just a couple of crackers as a whole meal. My family absolutely loves it! Some preperation can be done the night before. Read more . If you decide to prep the night before, the flavors will intensify. When choosing your peppers add only as hot of peppers as you can handle. Be sure to wash your hands thoroughly throughout the process and especially while using peppers. Pepper juice in your eyes, hurts! Ingredients:
soup stock |
2 t extra virgin olive oil |
2 small to meium yellow onions or one very large |
1-2 shallots - more if you like |
1 2 piece of ginger smashed - more if you like |
4 chicken thighs with bone and skin |
dry vegetarian soup stock - w/o salt |
4 or more cloves of garlic - roasted is okay |
2 red chile or other peppers, dried and with seeds removed - seeds will make it warmer |
8 dry or fresh shitake mushroom caps, sliced |
1/2 cup crimini mushrooms |
1/2 cup white mushrooms |
1/4 cup green onions |
1 t. roasted sesame oil |
low salt soy sauce or briggs sauce to taste |
saki about 1 1/2 cups |
soup finisher |
baby carrots - julienned or whole |
sugar snap peas |
water to fill pan just under 2 inches from top |
dumplings |
1/4 c green onions |
2 large carrots |
1 piece of ginger |
1/4 pound raw shrimp - with shell and vein removed |
1/2 pound scallops |
32 round dumpling wrappers |
Directions:
1. Soup stock: Add olive oil to a medium stock pan on medium heat . While allowing oil to warm, slice onions and shallots into 1/4 wide or smaller rings. Drop rings into hot oil - they should sizzle. While onion rings sizzle, smash the ginger and add to onions, by this time onions should be barely glazed.
2. Scoot onions and ginger to one side of the pan and lightly lay one chicken thigh into pan skin side down, then scoop onion mix onto that thigh repeat with all four thighs. Your chicken thighs should all be right on the bottom of your pan and your onions should layer over them when finished.
3. Add the rest of the stock ingredients, except liquids. By this time the chicken skin should be browned well. When browned, turn the chicken so that the other side is now against the pan and your other seasonings are laying on the top like a blanket. Now allow the chicken to finish cooking so that it is done and then add the liquid ingredients so that your pan is no more than 1/3 full. Allow to simmer for 10 minutes.
4. Remove the chicken from the pan. Add it to a second plate and cool in the refridgerator seperately from the stock overnight. You can do this all in the same day by adding water to your stock so that it is no more than one half full and putting your stock on low/warm heat.
5. Allow your chicken to cool enough so that you can remove the meat from the bones. Add bones and skin with meat back to the soup pot if you desire, otherwise, just add the meat..
6. Dumplings: Using your food processor, cut, chop, and refine dumpling mix into paste. Allow to rest in the refrigerator 15 minutes or overnight.
7. Make dumplings or tortellinis using dumpling wrappers and no more than 1 teaspoon dumpling mix per dumpling. Shape into tortellinis or dumplings.
8. Add carrots and peas at this time so they do not overcook. Fill soup pan to about 2 inches from top with additional water. Turn soup back up to simmer and add dumplings one at a time when soup simmers. The dumplings will sink. When they are done they should rise to the top of the pan and float, allow to cook an additional few minutes to al dente or slightly more done.
9. Pour soup into bowls - make sure everyone gets several dumplings, garnish with parsley if desired, and serve.
10. Makes a very hearty meal.
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