Dumplings & Broth

Sometimes I want to take the ’20 Minute Dinner’ recipes and chuck them down the sink.

Sometimes I need my dinner to take me two hours.

Sometimes it’s not about the food so much as it is the process, about taking mindless eating and turn it into mindful eating.

The best cure? Handmade dumplings in ginger broth. It’s warming, delicious, and it takes an unashamedly long time to make. It’s the perfect meal to eat while reflecting on life.


Ready to make dinner? Have an evening free? I recommend this dish on a night in when there’s no one to bother you, or when you want to have a leisurely conversation in the kitchen. This meal will keep your hands busy, yes, but the mellow, energizing scent of ginger, turmeric and cilantro will keep you content.

Also, things taste so much better when you give them all the time they deserve to become wonderful.

Without further ado.


Chicken Dumplings in Cilantro Ginger Broth with a side of Coconut Rice


  • 1 can coconut milk
  • 1  1/2 cups Calrose rice
  • 3 chicken breasts
  • 1 T coconut oil
  • 1 T turmeric
  • I lime, zested
  • 2 T freshly grated ginger
  • 1 shallot, diced fine
  • 3 cloves garlic, minced
  • Handful of mushrooms
  • 1/2 daikon radish, diced fine
  • Won ton wrappers
  • 4 cups chicken broth
  • 1 fresh bunch cilantro




  1. In a rice cooker (if you have one) add rice and coconut milk. There should be about 1/4 inch of liquid covering the surface of the rice. If you need more liquid, add water.
    1. If you don’t have a rice cooker, bring rice and coconut milk to a boil, then reduce to a bare simmer and cover with a lid. Let cook until all liquid is absorbed and rice is tender, about 20 minutes. Keep warm.
Coconut Cream
As delicious and desireable as this thick coconut separation is, if your coconut milk has divided like this, stir it up with a spoon before dumping it into your rice.

2. In the meanwhile, wash and dice your vegetables. Save all the discarded odds and ends and throw them into a small pot. (This includes knobby chunks of un-grateable ginger, daikon bits, mushroom stems, etc.)

3. Cover the vegetable chunks with enough water to submerge them all. Feel free to add chunks of ginger for stronger flavor. Bring liquid to a simmer and let it happily bubble away in the background while you continue.



4. Heat oven to 375. Cover chicken breasts with oil, salt and pepper. If desired, also season with dried ginger or turmeric. Bake until cooked through, about 20 – 25 minutes.

5. In a sautee pan, heat coconut oil. Add ginger, shallot, garlic, mushroom, daikon, turmeric, lime zest and any other desired vegetables or seasonings. Cook until tender. Let cool.

6. Around this time, your chicken should be finished cooking. Let cool slightly. Dice into small chunks or shreds, combine with sautéed vegetables.

7. Set out your wonton wrappers. Keep a small bowl of water handy to wet the edges. Place a small amount of filling into the center of the wonton, then fold diagonally to create a triangle. Tuck all the pointy ends into the center and seal with a pinch. Repeat.

Dumping Demo


8. Strain the vegetable odds and ends out of the broth, discarding the veggies and saving the broth. To the liquid, add 4 cups of chicken stock. Taste, season as desired. Squeeze the lime into the broth.

9. Bring broth to a simmer. Gently poach a few dumplings at a time until tender, about 6 minutes.

10. Serve dumplings in broth with a side of coconut rice. Garnish with fresh cilantro. (Tip: don’t add cilantro until the very end to keep the flavor fresh and the color bright.)



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