As the Spring Festival concludes, spring approaches, bringing nature’s bounty. In Jiangnan, verdant vegetables and budding bamboo shoots flourish, embodying a freshness beyond description. Combining these seasonal ingredients with Wan Chai Ferry’s Jiangnan Fresh dumplings promises an exquisite meal.
Select from Wan Chai Ferry’s Jiangnan Fresh dumpling varieties, such as Shepherd’s Purse with Pork, Shepherd’s Purse with Winter Bamboo Shoot and Pork, Celery with Pork, or Celery with Dried Tofu and Pork. Adjust quantities based on appetite. Ingredients for broth: – 1 free-range chicken – 2 spring bamboo shoots – Several fresh shiitake mushrooms – 1 bundle of heart of bok choy – 1 small handful of goji berries – Salt, scallion segments, ginger slices (to taste) Preparation: 1. Peel bamboo shoots and clean all ingredients. 2. Remove chicken head and tail. Place chicken in a large pot with cold water, bring to a boil over high heat, skim foam after 2 minutes, add scallions and ginger, and boil for 10 minutes. 3. Trim tough parts of bamboo shoots, cut into chunks, blanch in boiling water for 3 minutes. 4. Add bamboo shoots to chicken broth, return to a boil, then simmer on low heat for 1-2 hours. Set aside. Cooking: 1. Boil dumplings in one pot: Add to boiling water, cook over medium heat for 5 minutes without adding water, then uncover and simmer for 1.5 minutes before draining. 2. In another pot, combine reserved broth and bamboo shoots, add mushrooms, bring to a boil, simmer for 15 minutes, then season with salt and add bok choy and pre-soaked goji berries until just wilted. Serve dumplings in bowls, ladle over broth with ingredients for a sublime Jiangnan Fresh Bamboo Shoot Chicken Dumpling Soup.