I read an article a few weeks ago about how even if you aren’t Chinese (I’m clearly not), you don’t currently live in China (not yet) or haven’t been trained to cook Chinese (I haven’t), that doesn’t mean you can’t still bring China into your home, and one amazing way to do that is to cook.
Today I really needed a creative break from editing pictures in this busy season, so as I’m want to do, I marched into the kitchen at 2:30pm to make some very late lunch. I threw in items I’d read go well together in Chinese dishes and improvised the rest from what I had on hand, a true comfort soup that still tasted Chinese to me. It was so delicious!
I hope you enjoy! Click the print button to the right of the recipe!
Chicken Jiaozi Soup
Chicken Jiaozi Soup
In 1 medium pot on medium low heat, heat 1.5 TB butter or oil (I used Canola)
1/2 large white onion, chopped
2 small carrots, cut into coins
2 garlic cloves, minced
2. Add in:
1 dash of Hoisin sauce (or soy sauce)
1 TB chicken bouillon
1 tiny bit of horseradish
2 shakes of Chinese 5 spice
1/2 tsp garlic or kosher salt to taste
3. Stir until combined.
4. Then add:
1 portobello mushroom, chopped in blocks (not diced, you want chunks)
3/4 cup chopped cabbage
5. Let cook down for 2 mins until cabbage is wilted
6. Add: 1 cup of cooked diced chicken
1 quart (or more) Chicken stock or broth
7. Bring to a boil and then dump in 1 14oz bag of frozen chicken jiaozi/gyoza.
Once the soup is boiling again, turn down to medium high and let cook with
lid on for 5 mins or until dumplings are plump and slightly translucent.
8. Serve and enjoy! Leave me a comment if you make it!
*I buy the DayLeePride Chicken or Pork Jiaozi/Gyoza “Potstickers” (they’re dumplings, trust me) from our tiny Asian market locally. They’re made in the USA & don’t have MSG in them! They’re completely delicious and I love to fry them as well!*
Even little puppers agree! Look at that little tongue when she moved into the frame!