Dairy-Free Mo:Mo (Dumpling) Soup

Instructions

1. 1In a medium bowl, combine the about 450 g ground chicken, 1 medium onion (finely chopped), 2.54 cm ginger (finely chopped), 3 cloves garlic (finely chopped), 1/4 cup cilantro (chopped), 1/4 tsp turmeric powder, 1/2 tsp cumin powder, and 1 tsp salt. Mix everything together with your hands or a spoon until it is well combined. This is your filling.
2. 2Lay out a few of the 40 gluten-free dumpling wrappers on a clean, dry surface. Place a small amount of the filling (about 1 teaspoon) in the center of each wrapper. Moisten the edge of the wrapper with a little water, then fold it in half to create a half-moon shape, pressing the edges firmly to seal. You can also pleat the edges if you like. Repeat with the remaining wrappers and filling.
3. 3Pour the 8 cups vegetable broth and 2 tbsp soy sauce (tamari) into a large pot. Place the pot on the stove over medium-high heat and bring the liquid to a rolling boil, about 100°C.
4. 4Carefully add the prepared dumplings to the boiling broth. Reduce the heat to medium and simmer for 8-10 minutes. The dumplings are cooked through when they float to the surface and the filling is no longer pink.
5. 5Ladle the soup and dumplings into bowls. Garnish with the 2 stalks of green onions (sliced). Serve hot.

Related Guides