Name: Chicken-ginger Dumpling Egg Drop Soup Recipe
Yield: 2
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Chicken-ginger Dumpling Egg Drop Soup Recipe

Jenny Park

Crawler

Chinese

Non Vegetarian

Ground Chicken

Cloves garlic1 finely chopped,  2 thinly sliced

Grated peeled fresh ginger

Scallions,  Thinly Sliced

Toasted Sesame Oil

Large Eggs,  Beaten

Wonton Wrappers

Chicken Stock

In a small bowl, mix the chicken, chopped garlic, ginger, a third of the scallions, the sesame oil, 1 1/2 tsp. Salt, and 1/2 tsp. Pepper. Fold in 2 tbsp. Of the beaten eggs.

step 1

Place the wonton wrappers on a work surface. Using a pastry brush or your fingertip, brush the edges of a wrapper with water. Place 1 1/2 tsp. Of the filling off-center on the wrapper. Fold the wrapper over to make a triangle, then press to seal. Fold the sides toward the center, then dab with water and press to seal. Repeat with the remaining wrappers and filling.

step 2

In a large pot, bring the stock and sliced garlic to a boil over medium-high heat; season with salt and pepper. Add the dumplings and mushrooms and cook, stirring occasionally, until the dumplings are cooked through and the mushrooms are tender, 6 to 7 minutes.

step 3

Reduce heat to medium. While stirring the soup gently, slowly drizzle in the remaining eggs. Simmer until the eggs are cooked, about 1 minute. Add three-quarters of the remaining scallions; season. Using a spoon, break up any large pieces of egg. Top with the remaining scallions.

step 4

Rachael Ray