Dumpling Knots Soup (Mian Ge Da Tang)
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A comforting Chinese soup with tender dumpling knots, chicken, and vegetables in a savory broth. Perfect for cold days or when you have leftover chicken broth.
Ingredients
- 2 cup all-purpose flour
- 3/4 cup water
- 1 bean thread noodles soaked in warm water to reconstitute
- 1 tbsp vegetable oil
- 3 oz minced chicken thigh or breast, or ground chicken
- 2 quart Chicken Broth
- 3 cup thinly sliced Chinese cabbage
- 4 medium dried shiitake mushrooms reconstituted and sliced
- Kosher salt
- 2 large eggs beaten
- 1/2 tsp sesame oil
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 72.6 mg
- Iron: 4.23 mg
- Magnesium: 39.3 mg
- Phosphorus: 202 mg
- Potassium: 469 mg
- Zinc: 1.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup all-purpose flour
- 3/4 cup water
- 1 tbsp vegetable oil
- 3 oz minced chicken thigh or breast, or ground chicken
- 2 quart Chicken Broth
- 3 cup thinly sliced Chinese cabbage
- Kosher salt
- 1/2 tsp sesame oil
Prepare
- 1 bean thread noodles, soaked in warm water to reconstitute
- 4 medium dried shiitake mushrooms, reconstituted and sliced
- Beat 2 large eggs
Let's Cook
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Step 1.
Put 2 cups all-purpose flour in a medium bowl. Swirl in about half of the ¾ cup water, then mix with chopsticks or a fork until small, shaggy pieces of dough (dumpling knots) form. Swirl in the remaining water and continue stirring to create more shaggy pieces of varying sizes. If any pieces are larger than gnocchi, break them up. If there is still loose flour, sprinkle 1–2 tablespoons more water and stir. Set the dough aside.
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Step 2.
Drain the soaked bean thread noodles. Use scissors to cut the bundle crosswise 2–3 times so they are easier to eat. Set aside.
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Step 3.
Heat a wok over high heat until wisps of smoke rise. Add 1 tablespoon vegetable oil and heat until shimmering. Add 3 ounces minced chicken and stir-fry for about 1 minute, until browned.
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Step 4.
Add 2 quarts chicken broth, 3 cups thinly sliced Chinese cabbage, and the sliced shiitake mushrooms. Bring to a boil, then reduce heat to medium.
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Step 5.
Add the bean thread noodles and cook for 1–2 minutes. In batches, carefully add the dumpling knots, stirring as you go to prevent them from sinking. Adjust heat as needed and simmer for 2–3 minutes, until the largest dumpling pieces are cooked through.
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Step 6.
Drizzle in 2 beaten eggs and stir a few times to distribute. Add ½ teaspoon sesame oil and stir. Serve steaming hot.