Chicken & Mushroom Dumpling Noodles in Broth

Serves 6-8

Time 1 hour plus proving and stock preparation

Ingredients

Dough

3 cups plain flour

1 cup warm water

½ tsp salt 

½ tsp sesame oil

Dumpling Filling 

250g chicken mince

½ bunch of spring onion, finely chopped

2 tbsp ginger, finely chopped

2 tbsp garlic chives, finely chopped

2 tbsp coriander

1 long red chilli, chopped

1 tbsp white pepper

2 tbsp light soy sauce

1 tsp sesame oil

Chicken Stock 

1 whole chicken

1 onion

3-4 garlic cloves

1 knob of ginger

1 celery stalk, cut into pieces

½ bunch of spring onion

½ bunch of coriander

1 package of mushrooms, chopped

2-3 tbsp soy sauce

2-3 tbsp hoisin sauce

Mushrooms

100g shiitake mushrooms, sliced

1 spring onion, finely chopped

1 small knob of ginger, finely chopped

1-2 tbsp soy sauce

Coriander, finely chopped, to serve

Spring onion, finely chopped, to serve

Extra virgin olive oil

Salt and pepper

Method

For the chicken stock, place all stock ingredients into a pot. Add water to cover the chicken and all ingredients. 

Bring to a boil and simmer on low heat for 2-3 hours. 

Set aside.

For the dough, place all dough ingredients into a bowl and mix to combine. If it’s too dry, add a little bit more water.

Continue to mix until it forms a dough, then knead for 5-8 minutes. 

Cover with cling film and rest for 15 minutes.

Separate the dough into four pieces. 

Roll 2 pieces of the dough into a long shrimp and cut them into 3 cm small pieces. 

With a rolling pin, roll the small pieces into thin sheets. 

Dust with flour and set aside.

With the remaining pieces, roll them to form a large sheet. 

Dust with flour and fold the sheet over, then cut them into thin long strips. 

Loosen the noodles up and dust them with flour. 

Set aside.

In a bowl, mix all dumpling filling ingredients until they are well combined.

To make the dumplings, hold the sheet and place ½ tablespoon of dumpling filling in the middle. Fold the dumplings together, then grab the edges and pin them together. 

Cook the dumplings and noodles in salted boiling water for 5-6 minutes or until the chicken is cooked through. Stir to ensure the noodles are not sticking to each other.

Meanwhile, cook the mushrooms in a pan with oil, spring onion, ginger and soy sauce for 5-10 minutes until the mushrooms have softened.

Bring the stock back to heat. 

In a serving bowl place 1 tablespoon of mushroom, ½ tablespoon of coriander and spring onion, noodles and dumpling. Pour in 1 ladle of stock and serve.