Chicken and Sesame Dumplings

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Added Jul 15th, 09 by Katherine Kline


  • Categories: Poultry, Soups & Stews
  • Servings: 4 change
  • Calories per serving: 738
  • Prep Time: 20 mins
  • Cook Time: 35 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 73837%
Fat 20g30%
Cholesterol 419mg140%
Sodium 474mg 20%
Carbohydrates 35g37%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [method] => finely chopped
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                    [title_custom] => bone-in chicken breasts
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                    [method] => beaten
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                    [quantity] => 0.75
                    [measure] => cup
                    [title_custom] => scallions
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                    [method] => thinly sliced
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            [1228fe86-fe20-f964-e1e1-f2f12c091c7e] => Array
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                    [title] => seeds, sesame, tstd
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                    [measure] => cup
                    [title_custom] => sesame seeds
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                    [method] => toasted, plus more for sprinkling
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                    [quantity] => 1.00
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                    [title_custom] => 10-ounce bag frozen peas
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  • 1 tbsp vegetable oil
  • 1 1/2 heads garlic peeled and thinly sliced
  • 1 tbsp fresh ginger finely chopped
  • 3 pounds bone-in chicken breasts
  • Salt and pepper
  • 5 large eggs beaten
  • 1 cup breadcrumbs
  • 3/4 cup scallions thinly sliced
  • 1/4 cup sesame seeds toasted, plus more for sprinkling
  • 1 10-ounce bag frozen peas

Recipe Method

1. In a large Dutch oven, heat the oil over medium-high heat. Add the garlic and cook for 1 minute, then stir in the ginger and cook for 1 minute more. Add the chicken and 6 cups water; season with salt and pepper.

2. Bring to a boil, lower the heat and simmer, covered, for 20 minutes. Transfer the chicken to a plate to cool, then remove the meat from the bones; discard the bones.

3. Meanwhile, in a medium bowl, stir together the eggs, breadcrumbs, 1/2 cup scallions, sesame seeds and 1 teaspoon salt. Drop 12 heaping tablespoons of the mixture into the simmering broth, cover and cook for 10 minutes.

4. Divide the dumplings among 4 soup bowls. Simmer the peas in the broth for 1 minute, then return the chicken to the pot and cook until heated through.

5. Serve in the soup bowls with the dumplings; sprinkle the remaining 1/4 cup scallions and the extra sesame seeds on top.

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