Chicken Soup Dumplings

Chicken Soup Dumplings

　　Ingredients:

　　250g flour, 150g pork, 80g green vegetables, 25g lard, 12g sesame oil, 15g soy sauce, 7g salt, 2g MSG, a small amount of chopped scallions and ginger, 5g dried seaweed, 500g chicken soup.

　　Preparation:

　　1. Wash and finely dice the vegetables, then squeeze out the excess moisture; dice the pork, mix with soy sauce, salt, MSG, and chopped scallions and ginger until well combined, then add an appropriate amount of water to form a paste. Finally, add lard, sesame oil, and the diced vegetables to make the filling and set aside.

　　2. Place the flour in a bowl, add 250g cold water, and knead into a dough. Knead until smooth, roll into a long strip, and divide into portions of about 10 small balls per 50g. Roll each ball into a small round wrapper, add the filling, and fold into small dumplings. Set aside.

　　3. First, parboil the dumplings in boiling water until 80% cooked, then remove and cook them in the chicken soup. Add salt, MSG, and dried seaweed, and it’s done.

　　Characteristics:

　　The soup is rich and the wrappers are soft, with tender filling and delicious taste. Perfect for toddlers to enjoy dumplings with the savory broth. The dumplings and soup are rich in protein and carbohydrates, as well as various minerals and vitamins. The seaweed is high in calcium, iodine, and iron. Eating the dumplings with the broth provides comprehensive nutrition that is easy to absorb, making it especially suitable for older toddlers.