Description

This Miso Dumplings recipe combines flavorful ginger chicken dumplings simmered in a savory miso and gochujang-infused chicken bone broth, topped with cured egg yolks, salsa macha, sesame seeds, and fresh scallions. It’s a comforting umami-rich dish perfect for an elegant appetizer or light meal.

Ingredients

Scale

Dumplings and Broth

8 oz ginger chicken dumplings (8 oz package Laoban)
3 cups chicken bone broth (unsalted)
1 kombu strip (optional)

Broth Flavoring

2 tbsp white miso
1 tbsp gochujang paste
2 tsp sesame oil
1.5 tsp freshly grated ginger
1 small garlic clove (grated)
4 scallions (chopped; separated into white and green parts)
2 tsp rice vinegar (divided)
Tamari (for curing the yolks)

Toppings

2 egg yolks
Salsa macha (for topping)
Sesame seeds (for topping)
Green parts of scallions (for garnish)

Instructions

Cure the egg yolks: Place the egg yolks in a small ramekin and coat them with Tamari and 1 teaspoon of rice vinegar. Refrigerate and allow the yolks to cure for 1 hour, enhancing their flavor and texture.
Prepare scallions: Separate the white and green parts of the scallions. The white parts will be used for sautéing, while the green parts will serve as a garnish later.
Sauté aromatics: Heat 2 teaspoons of sesame oil in a pot over medium-low heat. Add the white parts of the scallions, freshly grated ginger, and grated garlic, cooking together for 2 to 3 minutes until fragrant and slightly softened.
Add flavorings and broth: Stir in 2 tablespoons of white miso, 1 tablespoon of gochujang paste, and 1 teaspoon of rice vinegar. Pour in the 3 cups of chicken bone broth and add the kombu strip (if using). Bring the mixture to a gentle simmer.
Cook the dumplings: Add the frozen ginger chicken dumplings to the simmering broth. Cover the pot and cook for 5 to 7 minutes, until dumplings are cooked through and heated evenly.
Serve and garnish: Ladle the miso broth and dumplings into bowls. Top each serving with cured egg yolk, a spoonful of salsa macha, a sprinkle of sesame seeds, and the chopped green parts of scallions for a vibrant finish.

Notes

If kombu is not available, you may omit it; it adds umami depth but is optional.
Use unsalted chicken bone broth to better control the saltiness since miso and Tamari contribute salty flavors.
Gochujang paste adds a mild spicy and fermented flavor; adjust quantity to taste.
Curing the egg yolks enhances their creaminess and flavor, but you can omit for a simpler dish.
Salsa macha is a Mexican chili oil; if unavailable, substitute with chili oil or chili flakes.
Ensure dumplings are cooked fully by following the package instructions if they differ from the recipe.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion (Japanese-Korean-Mexican inspired)

Keywords: miso dumplings, ginger chicken dumplings, miso soup, gochujang broth, cured egg yolk, salsa macha, Asian fusion, umami soup, easy dumplings recipe