THAI STYLE CHICKEN DUMPLING SOUP (เกี๊ยวไก่น้ำ)
It is fall here where we are, and we have both been feeling the effects of changes on our bodies, so my wife was on a mission tonight to quickly make some soup. So intense was the mission in fact that we both agree we may have intuitively figured out where the phrase, pig headed, came from as my wife was impatient while I was trying to record the process and all she wanted to do was eat her damned soup. You know they might be cooler than average when you can say something like this without starting a fight. She is watching me type it as we speak. You will notice subtle differences in how the Thai people eat this soup reflective of the style of ingredients more common in Thailand.
Anyways, I think it speaks to how good this recipe is and it’s worth a try for other people which is why I had the thought to try this blog in the first place. The ingredients are easy to come by for the most part and most anything you can’t find at your local supermarket can be found online including amazon. If you use the portal on the right from this screen you will be helping to support this blog in fact as a small portion goes back to us.
- About 1 pound of lean chicken or fish completely ground so that you can make small balls out of it.
- All natural won-ton wraps, made from 100% whole grain if you can find them.
- 1 bundle of green onions.
- 1 head of bok choy or spinach if you can’t get the former.
- 1 medium onion chopped into 1/2 dollar sized pieces to sweeten the soup.
- Raw egg to use as glue for the won-ton wraps to hold their shape.
- Black pepper about a pinch.
- Salt about a pinch.
- A pinch of corn starch to hold the chicken together.
- For the soup:
Making the dumplings:
- Put the black pepper, salt and corn starch into the chicken and mix them well.
- Put the chicken in the won-ton wraps and wrap the chicken using raw egg as glue. (You will boil this so the egg will be safe, I was worried about this)
- Bring a pot mostly full of water and the sectioned onion to a boil until the onion is semi-transparent.
- Add the dumplings piece by piece.
- Cook for approximately 5 minutes until the dumplings change color.
- Add bok choy and cook for another minutes or if you use spinach you can just throw it in and turn the stove off immediately because the spinach cooks faster.
- Serve adding seasonings listed above to taste.