Minced Chicken Purple Rice Dumplings

Name: Minced Chicken Purple Rice Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 200 g purple rice; 100 g chicken tenderloin (cut into small pieces); 100 g peeled shrimp (cut into small dice); 100 g soaked squid (cut into small dice); 200 g pea tips; 50 g soaked dried shiitake mushrooms; 50 g soaked bamboo shoots; 1 egg white; 300 g dry starch; 40 g wet starch; 2000 g chicken broth; 20 g refined salt; 4 g monosodium glutamate (MSG); 10 g cooked chicken oil; 4 g white pepper powder; 5 g sesame oil

A soup dish featuring dumplings with a purple rice filling wrapped in pounded chicken tenderloin skins. The dumplings are cooked and served in a savory broth with dried shiitake mushrooms and bamboo shoot slices.

45 min

Easy

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Ingredients

purple rice 200 g

chicken tenderloin (cut into small pieces) 100 g

peeled shrimp (cut into small dice) 100 g

soaked squid (cut into small dice) 100 g

pea tips 200 g

soaked dried shiitake mushrooms 50 g

soaked bamboo shoots 50 g

egg white 1

dry starch 300 g

wet starch 40 g

chicken broth 2000 g

refined salt 20 g

monosodium glutamate (MSG) 4 g

cooked chicken oil 10 g

white pepper powder 4 g

sesame oil 5 g

Instructions

Step 1

Put purple rice in a bowl, cut squid and peeled shrimp into small dice and add to the purple rice. Add 8 g of salt, 2 g of MSG, and 1 g of sesame oil, mix well to make the filling. Put egg white in a bowl, add wet starch to make egg white batter. Cut chicken tenderloin into small pieces, coat with dry starch, gently pound with a small wooden mallet to make "dumpling wrappers", shake off excess dry starch, wrap with the filling, and seal the edges with egg white batter.

Step 2

Blanch pea tips, dried shiitake mushrooms, and bamboo shoots in water first, then place the shiitake mushrooms and bamboo shoots at the bottom of a soup bowl. Put the pot on low heat, add water, and when the water is gently boiling, add the chicken dumplings and cook until done. Remove the dumplings and place them on top of the shiitake mushrooms and bamboo shoots, then add the pea tips on top.

Step 3

Heat a wok, pour in chicken broth, remove any foam after it boils. Add 12 g of salt, 2 g of MSG, white pepper, 2 g of sesame oil, and chicken oil, then pour the mixture into the soup bowl to serve.