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Chicken gow gee and corn soup
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Begin your Asian feast with flavorful chicken mince dumpling soup.
Ingredients:
  • 200g chicken mince
  • 2cm piece ginger, peeled, grated
  • 2 green onions, thinly sliced
  • 16 gow gee wrappers (see note)
  • 1530.00 gm vegetable liquid stock
  • 2 cobs corn, kernels removed
  • 500.00 ml baby spinach leaves
  • 1 small red chilli, optional, finely chopped
Instructions:
  • Mix together the mince, 2 teaspoons of soy sauce, ginger, garlic, and half of the green onions in a bowl. Spoon 1 heaped teaspoon of the mixture onto the center of each gow gee wrapper. Moisten the edges with water, fold in half to make a semicircle, and press the edges to seal.
  • 1. In a saucepan, combine stock and corn kernels. 2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. 3. Transfer half of the soup to a food processor or blender and process for 30 seconds. 4. Add the puree back to the saucepan.
  • Place the gow gees into the soup and bring it to a gentle boil over medium heat. Let it simmer for 5 minutes. Add the spinach and chili (if desired) and cook for an additional minute until the spinach wilts. Remove the soup from the heat and stir in the remaining soy sauce and green onions. Ladle the soup into bowls and serve.

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