There’s no other food that’s more comforting and soul warming than a bowl of soup. Every culture has their own version of hearty soups and Asian is no exception. Dumpling soup is the epitome of the home-cook, soulful soup you’ll find in any Chinese kitchen. This, of course is my own version and you’ll probably won’t find it in any traditional Chinese cookbook. A lot of my cooking incorporates East & West ingredients. Why leave out wholesome goodness when they all can live harmoniously together – in a pot that is.
Wash the Shitake mushrooms. Soak them in hot water for about an hour until soften. Take the dumpling wrapper out of the freezer and let thaw – about 1 hour in advance.
Cut carrots, celery and leek into 1/4 inch pieces diagonally as shown. In a large size pan, stir fry the mixture with the EVOO, garlic, bay leaves and herb en provence on medium heat. Let cook until the vegetables are soft and lightly brown – about 10 minutes, stirring occasionally.
Transfer the vegetables to a large stock pot, add the chicken broth, water and Shitake mushrooms. Bring to a boil and then turn the heat down to a simmer. Cover the pot and let it cook.
Meanwhile, cut the shrimp into smaller pieces – about 4 – 5 pieces per shrimp. Cut the stems of the mushrooms off the caps and put the stems in the soup pot. Slice the mushroom caps into very thin strips.
Separate egg whites from egg yolks and keep the egg yolks in a small bowl for sealing the dumplings.
In a large mixing bowl, combine egg whites, shrimp, ground chicken, chopped mushroom, Korean chives, ginger, sesame oil, soy sauce, oyster sauce together and mix well.
On a work surface, fill the dumpling wrapper with about 2 teaspoons of the filling, make sure not to overstuff it. Dab the edge of the wrapper with the egg yolk mixture. Fold the wrapper over and seal. Repeat until all the filling is used up.
Fill a medium size pot with 2/3 water and bring it to a boil. Drop in the dumplings but make sure not to overcrowd the pot. Bring it back to a boil and let it cook until the dumplings float to the top. Cook for 2 more minutes. Use a slotted spoon to scoop out the dumplings and transfer to serving bowls.
Fill the bowl with the soup broth – use a strainer to catch the cooked vegetables, garnish with cilantro, scallion and fried shallots and serve hot.