Ginger and Chilli Chicken Dumpling Soup

Every time I talk about rains in my posts, it is followed by comfort food. Today is no different. It has rained all of this week keeping us indoors, craving for some fresh air. The little sunshine that followed almost tricked me into believing that the weather has improved and twice I found myself caught in the middle of a heavy downpour, racing home to save my head.
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In such situations, I have learnt to treasure a warm bowl of soup. Especially the ones which make a meal by itself. More importantly, the ones that come together quickly. This Asian flavoured soup has no added fats…the chicken dumplings are put together in minutes and poached in the broth. I did tell you how much I rely on minced meat or chicken to come up with simple and quick meals. While I am making the dumplings, the noodles gets cooked on another burner…drain, rinse and add to the broth. That simple. The flavours are gorgeous..ginger-y…so refreshing and warm.

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If you are sharing this with children, remove the chillies. Add them separately to your meal like I do. If you find the mince mixture too soft to shape into dumplings, add a tbsp of rice flour. The dumplings cook pretty fast. Take care not to overcook them. 3-4 minutes on either side should do. You can break open one to check. If cooked correctly, they will be juicy and soft. Kecap Manis is a sweet Indonesian Soya Sauce..if not available at hand, you can use equal measures of regular soya sauce and palm sugar or honey. Bok Choy also referred to as Chinese cabbage is extensively used in Asian cuisine. If you do not have access to it, substitute with spring onions, basil or coriander.

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Ginger and Chilli Chicken Dumpling Soup
Serves 4

For the dumplings
400 g chicken mince
1 tbsp grated ginger
2 tbsp sweet chilli sauce
1 egg white (small)
a handful, coriander leaves, finely chopped

For the broth
4 cups chicken stock
1 tbsp grated ginger
1 tbsp red chillies, finely sliced
1 tbsp lime juice
1 tbsp Kecap Manis
Salt to taste

To Serve
Noodles (Udon or rice noodles cooked as per instructions on the pack..I used Udon Noodles)
4 baby Bok Choy, leaves separated
Extra red chillies, to serve

Prepare the noodles following packet directions or until tender. Drain.

Meanwhile, place the chicken, egg white, ginger, coriander and sweet chilli sauce together in a bowl. Using wet hands shape a tablespoon of mixture into a ball. Repeat with the remaining chicken mixture.

Place the stock, lime juice, Kecap Manis, ginger, sliced chilli, in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Add the chicken balls gradually and cook turning once in between (3-4 minutes on each side) or until cooked through.

Add the Bok Choy to the pan and cook for 30 seconds or until Bok Choy just wilts. Divide the noodles and dumpling soup among serving bowls. Garnish with extra chillies. Serve immediately.



  1. says

    Love this recipe…I’m a big fan of any bowl of noodles but I love how simple those chicken dumplings are. I’m pinning/bookmarking to try real soon. Thanks!

    • says

      Hi again Sonali- I wanted to let you know I made these dumplings tonight for dinner! It was perfect dinner on a cold night after snow.

      I’ve been thinking about these easy chicken dumplings since you posted it. I put a bit of an Asian twist to them by adding some soy sauce, sesame oil, minced garlic and other things I had around. The ginger is a great touch. It was terrific and I’m just amazed at being able to form these dumplings just like that! I served it with tofu and watercrest since that’s what I had on hand. Thanks for sharing this recipe. I’ll be making it again, I’m sure! xo

      • Sugar et al says

        I am so happy that you made them Monica and even happier that they came out to your liking. I love your additions to the soup and would love to add them next time to mine. How sweet of you to come back and leave a comment. Hugs!

  2. says

    I totally agree that a bowl of piping and hot noodle soup is the perfect meal during rainy and cold season. Its also the same over here, raining almost everyday.

    I am loving this dish with all the lovely Asian flavors. Just simply tempting and minced meat is also what I depend on when needed.

  3. says

    I’m totally with you, Sonali, bad weather and comfort food is the perfect pairing.
    Love this spicy chicken soup and dumplings go along fabulously with it!
    Thanks for sharing.

  4. says

    As you know I love noodle soup! This is so beautiful! Love the chicken dumplings and the noodles, and I’m a fan of bok choy so this would be a hit in my house. I hope your twins had a great birthday :) Did you make a fancy cake? I bet whatever you did, it was quite awesome xx

    • Sugar et al says

      Thanks Nazneen! All in our house our crazy noodle lovers. The twins did have a great birthday now that they quite understand what birthdays are about. I made a 4-layered cake but didn’t really bother to photograph it apart from regular birthday pictures. Yow know it’s not fair to cut it before the actual cake cutting and when the cake is cut, all are keen on eating it leaving no scope for photography. But actually since many have asked, I am thinking of recreating it. Hope you are enjoying the get togethers:-)

  5. says

    Noodles are definitely one of the best kinds of comfort foods. Warming and delicious! Particularly when accompanied by gorgeous chicken balls like these. I could eat the whole batch!

  6. says

    I’ve been going through what seems like a million chicken dumpling recipes, and this one’s the one to bookmark!!
    Back in Uni, I used to make something similar but with minced pork in a darker soy base and loads of bok choy (at 1 am in the morning might I add) and you’re soup reminds me of that. Thanks for sharing!

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