Johnny Jalapenos Fire Dumpling Soup Recipes

Steps:

• To a medium saucepan over med-high heat, add water, chicken bullion, seasonings, and chicken if using. Bring to a gentle boil.
• Meanwhile, Mix all dumpling ingredients to form a thick dough.
• When pot is ready, drop dumplings by heaping teaspoons into simmering liquid. Do in batches, about 6 at a time. Cook, turning occasionally, for 10-15 minutes, or until dough is cooked through. the soup will thicken up to a creamy sauce as the dumplings are simmering. Serve up in a bowl and enjoy immediately.
• NOTE: as the liquid thickens from the batches of dumplings, simply add more water or chicken stock as needed.

Steps:

• 1. (SOUP) In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock, bacon and beans and cook until tender.
• 2. (ROUE) In a separate saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
• 3. (DUMPLINGS) While the soup is simmering, prepare the dumplings. In a separate bowl, mix together dry ingredients: flour, salt and baking powder. In a separate saucepan, bring butter and milk to a simmer. Add the milk/butter mixture to the dry ingredients. Stire with a fork or kneed by hand 2-3 times until the mixture must comes together. Divide the dough into about 16 small puffy dumplings. Roll each piece of dough into a small rough ball. Set dumplings aside.
• 4. Whisk the cream/onion/garlic mixture into the soup. Add milk or cream as needed to adjust the consistency.
• 5. Gently lay the formed dumplings on the surface of the soup. Cover and simmer for 10 minutes. The dumplings will float to the top when they are done.
• 6. Serve immediately.

Steps:

• In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
• Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
• Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
• Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.

Steps:

• In a medium pot saute garlic and ginger in oil for a minute or two. Add broth, soy sauce, sugar and rice wine, Bring to a boil. Add dumplings and boil 5 more minuted over medium-low.
• If using egg, beat with fork till frothy. Slowly pour into boiling soup in a thin stream, creating cooked ribbons of egg.
• Remove from heat and garnish with scallions and pepper.