East West Chicken Dumpling Soup

From: Chef/owner Ray Tang, Presidio Social Club, San Francisco

1 whole chicken
6 qt. chicken stock
2 carrots, cut 1”
2 ribs of celery, cut 1”
2 yellow onions, cut 1”
2 leeks, cut 1”
2 cloves garlic, crushed
1 thumb ginger, sliced
4 lemongrass stalks
½ piece of whole cinnamon stick
2 cloves
2 bay leaves
2 star anise
pinch of chili flakes
¼ cup fish sauce

Dumplings:
2 cups all-purpose flour
2 cups water, room temperature
1 Tbsp. salt
1 Tbsp. black pepper
3 Tbsp. chives, snipped

Garnish:
as needed, cilantro
as needed, sliced scallions
as needed, lemon wedges

Add all ingredients to stock pot except for fish sauce, and bring to a boil. Skim the top. Reduce head and simmer for 2 minutes. Turn off heat and add fish sauce (may substitute salt). Cover pot and let stand for 1 hour. After an hour, discard skin and bones from the pot. Remove chicken and shred meat. Add meat back to the broth.

For dumplings: Start dumplings by adding water to all ingredients until mixture forms a paste. Let dough rest for 1 hour. Begin by scooping 1” pieces into boiling salted water and cook for 10 to 15 minutes. Remove and chill in ice bath. Add dumplings to soup and garnish with cilantro, sliced scallions and a wedge of lemon.