Chinese Short Soup

In celebration of Chinese New Year (and the need to clear some room in the freezer). Short soup is usually made with chicken stock, however, this is a more indulgent and special version of the traditional soup. The success of these soups is really in the quality of the stock and it is worth the effort to make your own. I would not recommend commercial stock powders or liquid stock for this dish as even the salt reduced versions would be too salty. I had approximately one litre of well reduced and flavoursome duck stock, made with the carcasses of the boned duck from Christmas and frozen, however, chicken stock would be just as delicious. I have interpreted the idea of the dumpling filling to reflect duck and shiitake flavours. If I had duck meat available I would use that but chicken thigh meat is more readily available and less expensive.

The dumplings need to be small, I allow three to five per person. If I am using a small Chinese bowl I add three or four and five or more to a larger bowl. The short soup dumplings that the restaurant that I worked in were a bit like tortellini and had a meat/pork filling. I have written a little about my time working at the Golden Park Restaurant before and Chinese soups here.

To Make the Dumplings/Wontons.

I usually make lots of these and then freeze them. Commercial dumpling wrappers are a little large so I cut them down with a scone cutter.

The filling needs to be worked into a sticky ball, a little extra water or rice wine may be needed.

These are the wrappers that I use. I like the short soup dumplings/wontons to be smaller so I cut the wrappers smaller with a scone cutter. 

Place a teaspoon of filling onto the wonton wrapper, brush edges with water. Fold wrapper in half and press edges together. Wrap around finger to create the short soup dumpling, moisten edges to ensure the dumpling stays in the shape.

Fold wrapper in half and press edges together.

 Wrap around finger to create the short soup dumpling, moisten edges to ensure the dumpling stays in the shape.

Steam dumplings over boiling water until cooked. (approx 6 - 8 minutes) or poach in gently simmering water. 

Duck and Shiitake Mushroom 

Short Soup

Soup 1 litre good quality duck stock or combination of duck and chicken stock 6 - 8 shiitake mushrooms* To serve 3-5 short soup dumplings/wontons Finely chopped spring onions Soy Sauce Sesame oil Sri Racha Sauce I use dried shitake mushrooms. It is important to soak them until soft. I do this in the fridge overnight and to remove the tough stalk from the middle.

Short Soup Dumplings/Wontons 250 g minced chicken thighs* 6* shiitake mushrooms, finely diced 2 spring onions, finely chopped 1/2 teaspoon finely grated green ginger 1/2 teaspoon sesame oil 2 teaspoons Rice Wine/Sherry 1/2 teaspoon salt Generous pinch white pepper 1 tablespoon cornflour *I mince the thighs in my food processor.

To Make Short Soup Dumplings/Wontons

In a bowl combine all ingredients, mix until well combined. The filling needs to be worked into a sticky ball, a little extra water or rice wine may be needed

Place a teaspoon of filling onto the wonton wrapper, brush edges with water. Fold wrapper in half and press edges together. Wrap around finger to create the short soup dumpling, moisten edges to ensure the dumpling stays in the shape.

Repeat with remaining mixture/wrappers.

Line the steamer basket with parchment or baking paper. Place dumplings on the parchment paper.

Steam dumplings over boiling water until cooked. (approx 8 minutes)

Refrigerate or freeze any unused dumplings for another time.

To Assemble Soup

Heat duck stock until boiling.

Reheat short soup dumplings by gently poaching in some boiling water.

Thinly slice shiitake mushrooms and warm/reheat in the microwave.

Place a 1 - 2 teaspoons of soy sauce and 1-2 teaspoons spring onions in the bottom of each bowl. Add short soup dumplings and warmed shiitake mushrooms.

Pour hot stock into each bowl and then float a few drops of sesame oil over the surface of the soup.

Optional
Add Sri Racha sauce to taste.