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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven, heat the oil over medium-high heat. Add the garlic and cook for 1 minute, then stir in the ginger and cook for 1 minute more. Add the chicken and 6 cups water; season with salt and pepper. Bring to a boil, lower the heat and simmer, covered, for 20 minutes. Transfer the chicken to a plate to cool, then remove the meat from the bones; discard the bones.

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  • Meanwhile, in a medium bowl, stir together the eggs, breadcrumbs, 1/2 cup scallions, sesame seeds and 1 teaspoon salt. Drop 12 heaping tablespoons of the mixture into the simmering broth, cover and cook for 10 minutes.

  • Divide the dumplings among 4 soup bowls. Simmer the peas in the broth for 1 minute, then return the chicken to the pot and cook until heated through. Serve in the soup bowls with the dumplings; sprinkle the remaining 1/4 cup scallions and the extra sesame seeds on top.

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