As soon as it gets cold I crave something comforting, like this chicken soup with shichimi dumplings. These are traditional dumplings with a spicy-citrusy twist. They’re fluffy, a bit crackly on the top, and the whole thing feels a big warm hug.
As the colder months start to creep in I crave soups, and my guess is, you do too. Have you ever tried Tonjiru? It’s a Japanese miso pork stew and my version is simple but packed with flavour. I have this on repeat through winter, as well as this chicken soup with shichimi dumplings.
Frequently Asked Questions
Shichimi togarashi is a Japanese 7-spice. Shichi means seven, mi means flavour, and togarashi is the Japanese word for chili pepper.
The blend of ingredients will vary but you’ll typically find chili pepper, sansho (Japanese pepper), dried orange peel, black sesame seeds, poppy seeds, ginger, and nori (seaweed).
What kind of dumplings are these?
These are British dumplings made using suet, a hard fat which adds richness and body. I’ve tried using butter but I find that suet dumplings hold their shape and have a better texture.
You could definitely use different dumplings, just follow the recipe for the soup portion then use whatever dumplings you fancy. Just keep in mind the cook time will be different to the ones in this recipe.
Ingredients
Chicken Soup
- 4 chicken legs
- 1.5 litre chicken stock
- 2 medium carrots (diced)
- 2 medium sticks of celery (diced)
- 1 onion (diced)
- 2 cups leafy green
Shichimi Dumplings
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp shichimi
- 1/2 tsp salt
- 120g suet (cold)
- 180ml cold milk (approx 12 tablespoons)
How to Make Chicken Soup with Shichimi Dumplings
Chicken Soup
- Gather and prepare all your ingredients for the soup.
- Add 1.5 litre of chicken stock, 4 chicken legs, and all the veggies into an ovenproof dish. Cover with a lid and bring to a medium boil for 15 minutes.
- Transfer the chicken to a plate and let it cool for 5-10 minutes and in the meantime keep cooking the veggies in the broth.
- Shred the chicken once it is cool enough to handle and add back to the soup. Be careful not to burn yourself, cool for longer if needed.
- Preheat the oven to 190°C for the dumplings.
Shichimi Dumplings
- Combine 200g self-raising flour, 1 teaspoon baking powder, 1 teaspoon shichimi, and 1/2 tsp salt in a medium sized bowl. Give it a good mix.
- Pour about 50ml of milk into the bowl at a time and mix, keep doing this until the dough can almost hold its shape but still a bit crumbly.
- Add 120g of cold suet and combine but be careful not to overwork it. You might need more milk – you’re looking for a slightly sticky dough which will hold a sausage shape, not a crumbly dough which will break apart.
- Tip the dough onto a lightly floured surface and roll into a sausage shape. Divide into 12 pieces and shape them into a ball.
- Mix 2 cups of leafy greens into the soup and add the dumplings. Don’t mix the dumplings in, just let them sit on top.
- Transfer the dish into the oven and cook for 15-20 minutes, or until the tops are looking golden brown.
- Serve immediately or cool and refrigerate in an airtight container for 3-4 days. It’s best to eat the dumplings straight away as they lose their texture in the fridge.
Extra Tips
- Brown the chicken legs in the pan before adding in rest of the soup ingredients. You’ll be adding extra flavour by rendering out the fat from the chicken skin.
- Garnish with parsley for a bit of freshness, and if you’re into it, a pinch or two of ground white pepper will add another level of warmth.
Chicken Soup with Shichimi Dumplings
Equipment
- 1 ovenproof pot
Ingredients
Soup
- 4 chicken legs
- 1.5 litre chicken stock
- 2 medium carrots (diced)
- 2 medium sticks of celery (diced)
- 1 onion (diced)
Dumplings
- 200 g self-raising flour (apporx 1 cup and 2/3)
- 1 tsp baking powder
- 1 tsp shichimi
- 1/2 tsp salt
- 120 g cold suet
- 180 ml whole milk (12 tablespoons)
Instructions
Chicken Soup
- Gather and prepare all your ingredients for the soup.
- Add the chicken stock, chicken legs, and all the veggies into an ovenproof dish. Cover with a lid and bring to a medium boil for 15 minutes.
- Transfer the chicken to a plate and let it cool for 5-10 minutes and in the meantime keep cooking the veggies in the broth.
- Shred the chicken once it is cool enough to handle and add back to the soup. Be careful not to burn yourself, cool for longer if needed.
- Preheat the oven to 190°C to make the dumplings.
Shichimi Dumplings
- Combine the self-raising flour, baking powder, shichimi, and salt in a medium sized bowl.
- Pour about 50ml of milk into the bowl at a time and mix, keep doing this until the dough can almost hold its shape but still a bit crumbly.
- Add the cold suet and combine but be careful not to overwork it. You might need more milk – you’re looking for a slightly sticky dough which will hold a sausage shape, not a crumbly dough which will break apart.
- Tip the dough onto a lightly floured surface and roll into a sausage shape. Divide into 12 pieces and shape them into a ball.
- Mix the leafy greens into the soup and add the dumplings. Don’t mix the dumplings in, just let them sit on top.
- Transfer the dish into the oven and cook for 15-20 minutes, or until the tops are looking golden brown.
- Serve immediately or cool and refrigerate in an airtight container for 3-4 days. It's best to eat the dumplings straight away as they lose their texture in the fridge.
Notes
- Brown the chicken legs in the pan before adding in rest of the soup ingredients. You’ll be adding extra flavour by rendering out the fat from the chicken skin.
- Garnish with parsley for a bit of freshness, and if you’re into it, a pinch or two of ground white pepper will add another level of warmth.
