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Chicken and Dumplings With a Little Thai Flavor

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I have been meaning to make a twist on the American classic of chicken and dumplings for a while but couldn't really put my finger on which way I should go with it. I finally settled for a Thai influenced version and it came out great. It was like eating a perfect chicken stew, but with slightly more complex flavors, and a nice little punch of heat. Seems like everyone has a cold (or worse) right now, and this soup tastes a lot like antidote to me.


I've never seen this whole fresh bamboo shoot at the store before today.



The dumplings were simple but delicious. The watercress added an interesting peppery twist on the classic.



Some of my favorite ingredients to get in a thai noodle or curry dish.



The dumplings steam on top of the finished stew



A homemade stock with hints of cumin and lemongrass really made this a special soup.



Some thai chiles, scallions, and sriracha to finish it.



This was a super satisfying Sunday night dinner. I wasn't feeling great and this soup had everything in it that heals me.




Stock -
1 small chicken
5 large carrots
10 stalks lemongrass
2 large onions
2 whole heads of garlic
1 tablespoon peppercorns
1 teaspoon cumin
1 teaspoon coriander

Soup -
1 carrot
1 small onion
2 tablespoons butter
2 tablespoons flour
5 cups of aforementioned stock
1 large fresh bamboo shoot
a handful of snap peas
enoki mushrooms
1 teaspoon grated ginger
Chopped thai chiles, scallions, and sriracha for garnish

Dumplings -
1 bunch chopped watercress
2 cups flour
2 teaspoons baking powder
1 1/2 cups cream

Make the stock first by covering all the ingredients with water and salt and simmer away for about 4 hours. Take the chicken out when it is fully cooked and remove all the meat and put the bones back into the pot for the remainder of the cook time. If your stock isn't flavorful enough when you are done, reduce it to intensify the flavors.

Set the stock aside and get ready to make the soup. Saute the onion and carrot in a little oil, then add the butter. Mix in the flour and stir well to prevent lumps. Cook about 3-5 minutes stirring the whole time and then add the stock. Whisk to combine everything well and break up the flour. bring to a simmer. Add in the rest of the chopped ingredients and the ginger.

Mix together the dumpling ingredients and place spoonfuls of the dough on to the top of the simmering soup. Cover and simmer for 15 minutes.


5 Comments

In your photo of your "favorite ingredients" there is a bowl of orange chunks that I don't recognize (and doesn't seem to match anything on the list of ingredients).

I love all of the flavors of Thailand so I can't wait to try this Thai-inspired chicken and dumplings! Yummo!

i don't think I've ever seen fresh bamboo shoots before! Must look out for some the next time I go to the Asian market. That soup sounds so great for when you're feeling under the weather.

Yum! Looks delicious! JanS - I think the chunks are bamboo shoots!

The step of putting the chicken meat back into the soup was omitted. I'd wait until just before dropping the dumplings on to do that, so as not to overcook it more than necessary.

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