Steamed chicken dumplings in broth

A fragrant broth with steamed dumplings, mushrooms and cabbage, this soup is comfort food at its tastiest.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


Steamed chicken dumplings in broth
  • 200 gram lean chicken mince
  • 2 green onions, finely chopped
  • 80 gram drained water chestnuts, finely chopped
  • 2 centimetre piece fresh ginger, finely grated
  • 2 clove garlic, crushed
  • 3 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 30 square wonton wrappers
  • 5 cup chicken stock
  • 2 cup water
  • 1/4 chinese cabbage (wombok), finely shredded
  • 100 gram fresh shiitake mushrooms, thinly sliced


Steamed chicken dumplings in broth
  • 1
    Combine mince, green onions, water chestnuts, ginger, garlic, soy sauce and sesame oil in a bowl. Use clean hands to mix until well combined.
  • 2
    Line a large tray with baking paper. Spoon a heaped teaspoon of mixture into the centre of each wonton wrapper. Brush edges of wrapper with a little water and use your fingers to bring edges together so corners meet in the middle. Pinch together to seal. Place wontons on lined tray. Cover with a clean tea towel and chill until required.
  • 3
    Bring 4 cups of stock and 1 cup of water to boil in a large wok on high. Line 2 large bamboo steaming baskets with baking paper. Cut small holes in the paper. Arrange wontons in baskets in a single layer. Stack baskets, cover with lid and place over wok. Reduce heat to low and steam for 5 minutes.
  • 4
    Carefully lift steaming baskets off wok. Add cabbage and mushrooms to the stock in the wok. Swap steaming baskets around so the top basket is now on the bottom. Cover with lid and return to wok. Steam for a further 4-5 minutes, or until wontons are cooked through.
  • 5
    Remove the steaming baskets from the wok. Add the remaining stock and water, and bring to boil. Divide steamed wontons among serving bowls and ladle the broth and vegetables over. Serve immediately.

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