CHICKEN DUMPLING AND CHRYSANTHEMUM LEAF SOUP
Steps:
- Using your fingers, strip off the leaves and snap off the tender tops of each chrysanthemum stem. Discard the stems along with any discolored leaves and small buds. There should be about 3 cups packed leaves. Rinse the leaves well to remove any grit and drain in a colander. Cut the leaves into 1-inch pieces and set aside.
- In a 3- or 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the water and salt, raise the heat to high, and bring to a boil. Lower the heat to a simmer. Use 2 teaspoons or demitasse spoons to shape the dumplings. Scoop up a smallish mound of the paste with 1 spoon. (The dumplings nearly double in size, so you don't want to start with a huge spoonful of paste.) Pass the mound back and forth from 1 spoon to the other, forming it into a relatively smooth round or football shape. When you're satisfied, use the second spoon to push the dumpling gently off the spoon into the simmering broth.
- After the dumplings float to the surface of the broth, let them simmer, uncovered, for 10 to 12 minutes, or until cooked through. Taste and season with up to 1 tablespoon fish sauce; how much you use depends on the saltiness of the meat paste. If you are not serving the soup right away, turn off the heat and cover.
- Just before serving, return the soup to a simmer and add the chrysanthemum leaves. When they wilt and turn deep green, after about 1 minute, turn off the heat. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl and sprinkle with lots of black pepper. Serve immediately.
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Sakhile Shabalala
shabalala@hotmail.comThis soup is the perfect comfort food. It's so flavorful and comforting.
Debbie Martin
m-debbie@hotmail.comI'm not sure what went wrong, but my soup turned out really bland. I think I might have forgotten to add the salt.
WAKABOYS HOUSE OF COMEDY
wakaboys_h76@gmail.comThis soup is so good! I've already made it twice this week.
sports time
t.s@hotmail.co.ukI'm not a fan of dumplings, so I left them out of the soup. It was still delicious!
Teferi Dey
t80@gmail.comThis soup is a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Ronnie Kelley Jr
ronniek95@gmail.comI've made this soup several times and it's always a success. It's the perfect way to use up leftover chicken.
Drip
drip71@aol.comThis soup is so easy to make and it's always a hit with my family. I love that I can use whatever vegetables I have on hand.
jewel jasper
j_j@yahoo.comI'm allergic to chrysanthemum leaves, so I substituted spinach instead. It worked out great!
Iqra Nihar
nihar-i83@gmail.comThis soup is delicious! It's the perfect comfort food for a cold day.
clubberduck
clubberduck@gmail.comI'm not sure what I did wrong, but my soup turned out really watery. I think I might have added too much water. Other than that, it tasted pretty good.
Voichita Rotiu
rotiu.voichita37@yahoo.comThis soup is just okay. It's not bad, but it's not great either. I probably won't make it again.
Kamran Khattak
kamran.khattak48@yahoo.comI made this soup for my family and they loved it! Even my picky kids ate it up. It's definitely a keeper.
onovwiohwo mitaire
om@gmail.comThis soup is a bit bland for my taste. I think it needs more seasoning. I'll try adding some garlic and ginger next time.
Mary Ames
mary@gmail.comI followed the recipe exactly and the soup turned out great! The only thing I would change is to add a bit more salt. Other than that, it was perfect.
Kayode Benson
kayode.b@yahoo.comThis soup is amazing! It's so flavorful and comforting. I've already made it twice and I'm planning on making it again next week.
holy boy
holyboy@aol.comThe dumplings were a bit too doughy for my taste, but the soup itself was delicious. I'll definitely be making this again, but I'll try a different dumpling recipe.
Sardar Umair
u.s@yahoo.comThis soup is so easy to make! I was able to throw it together in about 30 minutes. It's perfect for a weeknight meal.
Momena Akter
a.momena@yahoo.comI'm not a huge fan of chrysanthemum leaves, but they actually worked really well in this soup. They added a nice floral flavor that complemented the chicken and dumplings.
HD Mim
mh47@hotmail.comThis soup is incredible! The broth is so flavorful and the dumplings are fluffy and delicious. I added some extra vegetables to mine, like carrots and celery, and it turned out perfectly.